Rye Honey Cake

For those of you who want something to do with your rye besides bread:

Rye Honey Cake
1 cup rye flour
1 cup all-purpose flour
1/3 cup granulated sugar
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp grated nutmeg
1/8 tsp ground cloves
2/3 cup honey
2 eggs
1/4 cup vegetable oil
1/4 cup water

The recipe also calls for 1 tsp orange zest and an optional 1/2 tsp crushed anise seeds; both of which I omitted because I didn't have any and don't really care for those flavors.

Preheat oven to 350F. Grease an 8x8 inch baking pan.

Stir together dry ingredients, then add honey, eggs, oil, water. Mix until ingredients are incorporated, but not overmixed. Pour batter into prepared pan and bake for 30 minutes, or until a knife comes out clean 1/2-inch from the center. Cool the cake for 10 minutes in the pan and then transfer to a wire rack to cool completely.

This goes really well with a hot cup of tea which is perfect for this weather!

Oatmeal

Oatmeal tips:  Our fresh oats have the tendency to have the gluten leave the grain when you cook them, resulting in a "glue like" consistency. Some people like this, if you don't here are some tips to keep the gluten in your grain and the oats together: (information from experience,  Robin Burnside's book, and my dad)
Use a ratio of about  1 3/4 cups of water to 1 cup oats
Boil water first, with a pinch of salt, then add oats
Cook oats for about 20 minuets, covered on low. Do not lift lid or stir!
Spoon it into bowls without stiring.