POPPY & PRUNE CAKE

Baked goods with poppy seeds are wildly popular in Germany and Austria but a good Mohnkuchen (poppy cake) is very hard to find anywhere outside the European borders.

It's funny how pregnancy seems to magically connect you to your childhood memories... My main food cravings have been for dishes my mom and grandma used to make when I was a little girl.

Mom told me about this amazing poppy cake she recently had on a trip to Switzerland and I just had to make one the exact same day (in true Judy-style of course)!!!

So, I would call this a modernised and much healthier version than the traditional recipes, with mostly plant based ingredients, natural sugars and

a new funky thing I just started using: Sprouted flower.

Sprouted grains are whole grains which have simply started their natural process of growing a new plant. Because it’s what they’re designed to do, practically every (whole) grain, legume and seed will sprout provided the right conditions. Many cultures’ traditional food preparation includes sprouting and/or fermenting their tree nuts, legumes and grains before eating, to assist in digestion and health and to bring out the natural beauty
of flavour (oh yeah)!

Back to the main ingredient: Finely ground poppy seeds. Gosh, even the name sounds cute! They are loaded with a whopping amount of calcium (1500 mg/100 gr) and lots of other beautiful minerals such as iron, copper, potassium, manganese, zinc and magnesium. Also, these seeds are an excellent source of B-complex vitamins, fibre and oleic and linoleic acids (healthy fats).

So my dear foodie-friends, if you have cravings for a rich, earthy tasting cake with lots of goodness in it – this is one for you to try :-)