Olive Oil And Grapefruit Teacake ( The Indolent Cook )

1 ½ of whole wheat cake  flour

1/3 cup raw sugar

2+6 flax +water

1/2 cup freshly squeezed grapefruit juice

1 teaspoon grapefruit zest

6 tablespoons olive oil

1 pinch salt

Preheat oven  355 F ( 180 C )

Combine flour and raw sugar in a bowl. Make a well in the centre. Set aside.

In another bowl, lightly whisk flax eggs, then add grapefruit juice, zest, olive oil and salt. Continue whisking till well-mixed.

Pour the wet ingredients into the well of dry ingredients. Stir together until just combined - do not overmix.

Pour the batter into a loaf pan and bake in the oven for approximately 35 minutes or until it boasts a lovely tan.

Let the cake cool slightly for 10 minutes, then remove from pan, slice and enjoy the cake by itself or with a nice cup of tea.

Blueberry Yogurt Muffins ( or Bunt Cake)

2 cups of flour
1 1/2 cups of sugar
2 tea spoons of baking powder
1/2 tea spoon of salt
1 cup of yogurt
2 eggs or 2+6 flax+water
1/2 cup of olive oil
1 tea spoon of vanilla extract
1 1/3 cup of blueberries + 2 table spoons of flour

Mix eggs and sugar, add yogurt and mix. Add oil and vanilla and mix again.
In separate bowl mix flour , baking powder and salt. Add flour mix into the wet ingredients, mix. Add berries and carefully fold.

Chocolate Cupcake ( Martha Stewart)

3/4 cup of flour
3/4 cup of sugar
1 tea spoon of baking powder
1/2 tea spoon of baking soda
1/4 tea spoon of salt
6 table spoon of coco powder + 3 table spoons of hot water
3 table spoons of oil
6 table spoons of buttermilk
2 eggs or 2+6 flax +water
Mix dry ingredients and wet ingredients separately. Combine. Bake at 350F ( 175C).