Persimmon-Lemon Cake

Ingredients

2 cups sweet brown rice flour, plus

2 tablespoons sweet brown rice flour

2 cups buckwheat flour or 1 1/4 lbs any whole grain flour

1/2 cup arrowroot or 1/2 cup kudzu

3/4 cup flax seed, plus

3 tablespoons freshly ground flax seeds(6 T. seeds)

2 teaspoons freshly grated fresh lemon rind

1 teaspoon ground cinnamon

1 teaspoon freshly ground coriander seed

1 teaspoon baking soda

1/2 teaspoon salt

2 cups unsweetenedpeach juice or 2 cups other fruit juice

1 cup corn oil

1/2 cup lecithin granules

3 tablespoons fresh lemon juice

2 teaspoons liquid stevia or 1/4 cup honey or 1/4 cup barley malt or 1/4 cup rice syrup

1 teaspoon lemon extract

Food Network Canada