Serves: 6
Total Calories: 251

2 cups spelt flour
1/3 cup maple sugar granules, or 1/2 c organic cane sugar
1 tablespoon baking powder
1/4 teaspoon sea salt
1 teaspoon orange zest
2/3 cup fresh or frozen cranberries
2 tablespoons flaxseed
3/4 cup cranberry nectar or apple juice
1/4 cup freshly squeezed tangelo or orange juice
1/4 cup canola oil
TOPPING
1/2 cup pecans
1 tablespoon maple sugar granules, or to taste

1. Preheat the oven to 350°F. Lightly oil a 9-inch cake pan and set aside.

2. Place the topping ingredients in a food processor and pulse until coarsely ground. Transfer to a small bowl and set aside.

3. Combine the spelt flour, maple sugar, baking powder, salt, zest, and cranberries in a large mixing bowl, and set aside.

4. Place the flaxseeds in a blender and grind to a powder. Add the cranberry nectar, orange juice, and oil, and blend well. Add to the flour mixture and stir to form a smooth batter.

5. Pour the batter into the cake pan, sprinkle with the pecan topping, and bake 45 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the cake cool 30 minutes before removing from the pan. Slice and serve.

For a Change . . .
• Substitute chocolate chips, blackberries, or blueberries for some or all of the cranberries.
• Use walnuts instead of pecans.
• Use 2/3 cup orange juice and 1/3 cup apple juice for a stronger orange flavor.

Nutritional Facts:

Serves: 6
Total Calories: 251
Calories from Fat: 145

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Desserts
Hot Fudge
Dark Chocolate Cake
Banana-Chocolate Chip Cake
Shortbread Cake
Maple Cranberry Pecan Cake
Orange Ginger Cake
Raspberry Almond Fruit Crisp
Cranberry-Pecan Crisp
Blueberry Crumb Pie
Apple-Blackberry Crumb Pie
Vegan Chocolate Mousse Pie
Lemon Tart
Pumpkin-Pecan Pie
Pumpkin-Date Pie
Ginger Lover's Cookies
Honey Ginger Cookies
Peanut-Butter Chocolate Chip Cookies
Mocha Chocolate Chunk Cookies
Strawberry Cashew Cream