A sturdy lightly-sweetened cake packed with seeds + nuts + grains – perfect with coffee or tea. I sometimes call it Pocket Cake because you can stick a slice in a wax paper bag and pull it out when you’re on the go for a quick snack!

Pairing Coastal Queen’s Ancient Grain and Plumage Pastry Flour for this recipe results in a treat that is hearty, craveable and satisfying. It also keeps really well if you wrap it and stash in the fridge.

This looks like a lengthy list of ingredients, but if you do a lot of cooking and baking you may already have everything in your pantry. And it’s a versatile recipe that you can easily customize to suit your family’s tastes. Swap the walnuts for almonds. Leave out the flax meal. Add raisins? Very chill.

Ingredients

1 c. Ancient Grain Flour
1 c. Plumage Pastry Flour
2 tea. baking soda
1 tea. Kosher salt
½ tea. each cinnamon, ginger, nutmeg, cardamom
¼ c. flaxmeal
¼ c. sesame seeds
½ c. each sunflower seeds, pepitas, walnuts, chopped – all unsalted
2 eggs
½ c. Greek-style plain yogurt- any type will work
½ c. oil – I used a combination of avocado and lemon olive oil
½ c. honey
¼ tea. almond extract
1 tea. vanilla extract
2 c. grated carrots
½ c. rolled oats

Directions

In a large bowl mix the flours, baking soda, salt and spices. Add the flaxmeal, seeds and walnuts.
In another bowl whisk eggs with yogurt, oil and honey.
Stir in the almond and vanilla extract and the grated carrots. Add the rolled oats and let them soak in this wet mixture for 15 minutes.
After 15 minutes slowly fold the dry ingredients to the wet mixture using a rubber spatula until all flour is absorbed. This final batter will be very stiff.
Spoon batter into a butter greased 8” bundt pan.
Bake in a 350 degree oven for approximately 40 minutes or until a toothpick comes out clean.
Let the cake completely cool before unmolding and cutting. Store in an airtight container or cover tightly with film.
*Using a serrated knife in a sawing motion to cut this chonky loaf will work best!