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Breakfast Cake with Stewed Apple and Rhubarb

First of all, yes we do eat cake for breakfast. Secondly, it’s getting really cold and really hard to drag myself out of bed at 5AM so I need something delicious to look forward to. This recipe is extra awesome because I have always loved stewed fruit, especially rhubarb. My dad used to make it from the home-grown rhubarb from our garden.

This recipe is very simple and you can change the fruits to whatever you prefer. Aside from the fact that this stewed apple and rhubarb is delicious its also a great option for people who usually struggle to eat fruit, especially people with digestive issues.

The coffee cake comes from Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook. As usual we have altered the recipe a little to remove some of the sugar and add some nuts, diced apricot and currants. We have also left out the topping for this cake and simply sprinkled some coconut sugar on top instead. We always make the mix up the night before or at least 7-8 hours before baking to let the nuts soak.

Cake

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 1/4 cup almonds, chopped
  • 1 cup dried currants
  • 1/4 cup butter
  • 2 tbs Maple syrup
  • 2 large eggs

Directions

    1. Combine the almond flour, salt, baking soda, walnuts, pecans and currants in a large bowl
    2. In a separate bowl, melt the butter in the microwave, add the honey and eggs and whisk thoroughly
    3. Stir the wet ingredients into the dry and mix until combined
    4. Cover the bowl and leave to soak in the fridge overnight or for at least 7 hours (this is optional)
    5. When you’re ready to bake the cake preheat oven to 350F
    6. Grease a small baking pan with butter and using a spatula evenly spread the batter in the baking pan
    7. Bake for 25-30 minutes or until golden brow on top

Stewed apple and rhubarb

Ingredients

  • 1 large bunch of rhubarb, washed with ends removed
  • 4-6 apples of choice (we use pink lady)
  • 2 tbs butter
  • 1-2 tbs Coconut sugar (you can substitute coconut sugar with honey and add more if you prefer it sweeter)
  • Squeeze of fresh lemon juice

Directions

  1. Wash the apples and rhubarb and chop into large chunks or slices
  2. Chuck the chopped apple and rhubarb into a large pot
  3. Chop the butter into chunks and add to the mix
  4. Sprinkle the sugar and lemon juice over the fruit
  5. On low heat, stir the fruit until all the butter is melted
  6. Cover with a lid and leave to simmer, stirring occasionally, for approx 20 minutes
  7. Leave to cool a little before serving, or place in an airtight container once cooled completely and store it in the fridge

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Here’s some lovely photos of all my hard work;

If you like the sound of this delicious recipe, you might also like these yummy buckwheat pancakes.

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