Chef Greg Baxtrom’s Spaetzel and Loaf Cake Recipe


Order the Spaetzle at Olmsted. This classic dish features Confit Market Carrots Curry Oil, and Perfect Day’s animal-free milk & egg replacer, where traditional milk and eggs would otherwise be used, creating a creamy and warming plate of food ideal for cold nights. ($22) 


750g all purpose flour

114g Perfect Day egg replacer

350g Perfect Day milk (check out our partners, Betterland and Strive, launching soon, to try our animal-free milk)

250g spinach dill puree

7g salt

260g water


1400g spinach

100g dill


First you make the puree.

Blanch spinach, dill in boiling water with salt, then strain the excess of water, blend on the vitamix until smooth. Strain to remove any fiber. 

For the dough combine all the ingredients on the mixer with hook attached and mix them all until fully combine. 

Let the dough rest for 1 hour to relax the gluten. 

On a pot of hot water, with a perforated hotel pan, put part of the dough and with the aid of a scraper, making moves going up and down the hotel pan the dough will drip on the hot water. Let it cook for two minutes and remove from the water with a colander/spider. 

Drizzle with some olive oil to don’t stick. 

On the service pickup at Olmsted, we incorporate a sauce of roasted carrots with vegetable butter, coconut milk, confit carrot obliques, and we finish with lime salt, curry oil, and carrot tops. 

Carrot Ginger Loaf Cake

Pick up a Carrot Ginger Loaf Cake at Patti Ann’s. This spiced cake is the perfect side dish to your morning coffee and features carrots, cinnamon, crystallized ginger, and Perfect Day egg replacer. ($10) 

Carrot Ginger Loaf Cake Recipe

Total Yield: 1111 gram


237 g Sugar

166 g Canola Oil

5 g Vanilla Paste

71 g Water

210 g All Purpose Flour

31 g Perfect Day Egg Replacer

3 g Ground Cinnamon

4 g Baking Soda

1 g Baking Powder

3 g Salt

250 g Carrots, grated


100 g Loaf Cake Icing


30 g Crystallized Ginger (julienned)


Whisk the wet: sugar, oil, vanilla paste, and water. Mix till combined.

Combine the dries: flour, egg replacer, cinnamon, baking soda, baking powder, salt, and grated carrot. Whisk to distribute evenly.

Add the dries into the wet ingredients. STIR until combined. Do not over-mix.

Portion into oil sprayed molds.

Bake at 325F for approx. 45 minutes or the cake tester comes out clean.

Cool completely.

Plastic wrap, label with product name, date & initials.

When ready to use/serve, defrost

Cover top with icing and sprinkle with chopped crystallized ginger while the icing is still wet.

Allow icing to dry fully before packaging or cutting.

Loaf Cake Icing

453 g Powdered Sugar

70 g Water

Prep Method

Whisk together until smooth.

Store in an airtight container. Label with product name, date & initials.

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