LEMON POPPY SEED CAKE

A Classic!

Time: 1 hour
1/4 cup water, boiled
1/2 cup brown teff grain
1 cup teff flour
3 cups whole wheat pastry flour
1/2 teaspoon sea salt
2 tablespoons baking powder
1/2 cup poppy seeds
1 1/2 cups apple juice
1/2 cup corn oil or canola oil
1 cup maple syrup
1/2 cup freshly squeezed lemon juice (1-2 lemons)
1/2 cup vanilla soy milk
1 tablespoon vanilla

Preheat the oven to 350 degrees. Boil water. In a small mixing bowl, pour 1/4 cup boiling water over 1/2 cup of teff grain. Let it stand for 10 minutes. Combine dry ingredients without sifting in a large mixing bowl. Gently stir them together. Add the apple juice, lemon juice, oil, maple syrup, soy milk, and wet teff grain. Mix all the ingredients together. Brush a large (9x13x2 inch) cake pan with oil (or use a pair of 9 inch pans). Pour in batter. Bake for 40 minutes.

Improvisation

If you are out of lemons, you can substitute an equal amount of natural lemonade or lemon recharge drink.