spabettie - lemon cardamom cake stacks

3/4 cup butter (Earth Balance Soy Free), melted

3 tablespoons chia

1/2 cup + 1 tablespoon water

3/4 cup maple syrup

1/2 cup applesauce

1/4 cup fresh lemon juice

zest of 1/2 lemon

2 cups all purpose flour, sifted (Gluten Free)

1/2 cup cornmeal

2 teaspoons cardamom

1 teaspoon baking soda

Preheat oven to 350.

Melt butter and set aside to cool. Combine chia and water, set aside to thicken. Stir maple syrup, applesauce, lemon juice and zest into cooled melted butter, add chia mixture. Sift together flour, cornmeal, cardamom and baking soda, add to wet ingredients and stir until just combined.

Fill prepared whoopie pie (or cupcake tin) 2/3 full, or divide between 2 9 inch rounds. Bake 17-22 minutes for small cakes (whoopie pie or muffins), 35-40 minutes for large cakes, or until inserted toothpick comes clean.

blueberry topping

vegan, gluten free

1 pint fresh blueberries

2 tablespoons water

3 tablespoons tapioca flour

2 tablespoons lemon juice

2 tablespoons powdered sugar

Combine blueberries with water in saucepan over medium heat. Combine lemon juice, sugar and tapioca flour, add to blueberries. Some of the blueberries will pop open as they heat up, and will thicken into a sauce. Remove from heat and cool completely.