Lemon Poppy Seed Cake

1. Preheat oven 350 degrees.
2. In a small mixing bowl, pour 1/4 cup boiling water over 1/2 cup of teff grain. Let stand for 10 minutes.
3. In a large mixing bowl, combine without sifting:
   1 cup teff flour
   3 cups whole wheat pastry flour
   1/2 tsp. sea salt
   2 tbsp. baking powder
   1/2 cup poppy seeds
4. Blend wet ingredients: (if possible let them be room temperature)
   1 1/2 cups apple juice
   1 cup maple syrup
   1/2 cup corn oil or canola oil
   1/2 cup freshly squeezed lemon juice
   1/2 cup vanilla soymilk
   1 tbsp. vanilla
5. Pour the wet ingredients onto the dry ingredients.
6. Add teff grain.
7. Mix all the ingredients together.
8. Pour into a large cake pan or 2 9-inch cake pans.
9. Bake for 45 minutes or until an inserted knife or toothpick comes out dry.