Blueberry Buckle

Cake ingredients:
2 c plus 1-2 T of sifted all purpose flour (If using hard wheat, then use a little less.)
2 t baking powder
1/2 t salt (I use sea salt.)
1/4 c. unsalted butter, softened
3/4 c sugar (or 3/4 c honey)
1 large egg
1/2 c milk
1 pt. blueberries

Topping ingredients
1/4 c unsalted butter, softened
1/2 c sugar (or honey granules, or sucanat)
1/3 c sifted all purpose flour
1/2 t cinnamon

1. Preheat oven to 375 degrees. Grease an 8 inch spring form pan, set aside.

2. Sift together 2 c. flour, baking powder, and salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1-2 T flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

3. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

4. Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5-10 minutes to bake.

5. When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream or vanilla ice cream.

Low Fat Granola with Millet

Low Fat Granola with Millet
6 cup oats (not quick)
1/2 c. millet (regular, uncooked)
1 c. dessicated coconut
1/2 c. sunflower seeds
1/4 c. flax seeds or ground flax
1/2 c. wheat germ
1 c. pecans (or any kind of nut)
1 generous T. cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/2 t. ground cardamom
dash of salt
1/2 c. dried cranberries
1/2 c. raisins
1/2 - 1 c. maple syrup
orange juice

Heat oven to 300 degrees. In a large bowl, combine all the ingredients from the oats down to salt. Drizzle in the maple syrup and stir well with a wooden spoon to get everything coated. Needs more liquids? Add in some more maple syrup or a bit of orange juice.

Spread the mix out into a large baking dish and bake for 30 minutes, checking and stirring occasionally so that nothing burns. Add in the raisins and cranberries and bake until the granola turns golden and crisp, again making sure things don't get too golden. Remove from oven and cool. Store in a sealed container. Serve with fresh fruit and yogurt.