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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.



  • 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

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