Our sweet stove is truthfully vintage, not it looks pretty, pretend vintage.  So much so, that we light the gas oven with a match.  The temperature numbers have long worn off, and there has been talk many times of replacing it.  I personally love it.  It makes me feel like I’m living in an old cabin where intuition is my greatest guide (in way of temperature at least).  I woke up with baking in my soul.  This combined with the real sprouted buckwheat bender I’ve been on lately hatched today’s bread recipe.


½ c (1 stick) raw or cultured butter | melted

2 c sprouted buckwheat flour

½ c dried (unsweetened) coconut flakes

3 tbls raw coconut sugar | if you’d like this to be a sweet cake, 1 c raw coconut sugar

1 ½ tsp baking powder

1 teaspoon fine salt

½ tsp baking soda

1 c raw milk or plant milk

3 large eggs

1 tbls ground cinnamon

1 tsp ground cardamom

1 handful of organic rose petals and chamomile flowers

PROCESS | preheat oven to 400.  Oil a cast iron with coconut oil or butter.  Place all dry ingredients in a bowl (aside from rose and chamomile).  Mix together well.  Add wet ingredients and mix until texture is like photograph.  Pour this into your cast iron.  Sprinkle or strategically place your rose petals and chamomile on top of your cake.  Bake in the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Let pan cool for 15 minutes before serving.

TIP | for a holiday version, swap the rose petals and chamomile with thinly sliced sweet citrus. 

Manifestation with Lacy Phillips