Recipes from Rose’s Kitchen

My gardening projects are full speed ahead. Plant and plant some more, all in the name of cooking and eating! The haskaps, black and red currant bushes are full of blossoms and with the rain on Sunday the rhubarb must have grown two feet (mmm a bit of exaggeration). I love baking with rhubarb, it’s the sweet and sour combo that makes the tastes buds go yummy!

Lemon-Blueberry Breakfast Cake

I did a lot of substituting in this recipe but that’s what makes it fun and you can use what you have in your cupboard. This recipe is great for gluten-free, dairy-free and vegan. Rhubarb is in season so that’s my first substitution, then spelt flour instead of coconut, and almond butter went to natural peanut butter. Use zest of an orange with the rhubarb.

CAKE:

1/2 cup almond, peanut, cashew, or sunflower seed butter

1/4 cup coconut oil, melted

3/4 cup coconut sugar

1 large egg or 1 flax egg

Grated zest of 1 lemon or orange

2 Tbsp fresh lemon or orange juice

1 tsp pure vanilla extract

1/2 cup coconut or spelt flour

1/2 tsp baking soda

1/4 tsp salt

1 cup fresh or frozen blueberries or rhubarb cut into small pieces

GLAZE:

1/4 cup coconut oil

1/4 cup maple syrup or honey

Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.

In a bowl, stir together the almond butter, coconut oil, coconut sugar, egg, lemon or orange zest and juice, and vanilla until smooth and combined. 

Stir in the flour, baking soda and salt. Fold in the blueberries or rhubarb. Spread the batter evenly in the prepared pan. Bake for 20 to 25 minutes until a toothpick inserted in the centre comes out clean. Set pan on a wire rack.

For the glaze combine the coconut oil and maple syrup in a microwave or a small pot on the stove until the oil melts. Mix well. Using a knife or fork poke holes in the cake. Pour the glaze over top of the cake. Refrigerate for about one hour to give the glaze to firm up.

The cake will keep for up to one week in the fridge in an airtight container.

*To make the flax egg, whisk 2 Tbsp ground flax seed with 2 1/2 Tbsp water. Let stand for 10 minutes to gel.