Each trip to the farmers’ market marks one of the great joys of spring-summer. The abundance of seasonal fruits and vegetables for sale at each stall is just begging to be packed into your linen box and taken home. Next time you’re at the farmers market, pick the freshest ingredients for a strawberry-rhubarb filling recipe you’ll never forget.
“These cakes are super delicious,” said the health and compassion activist Haile Thomas, The author of Lively Live. “It’s the perfect way to honor spring ingredients. I thought, why not work with two ingredients created from heaven and make some pies?
Roasting with rhubarb and strawberries offers perks of flavor and nutrition. Of course, strawberries have a natural sweetness which limits the need for added sugar. They also Full of vitamin C, antioxidants and fiber. Rhubarb has a sour taste, counterbalancing the sweetness of strawberries. Both the strawberries and rhubarb are a good source of dietary fiber.
For this daiky “rhuberry” bakery recipe, Thomas uses tahini, unsweetened apple sauce and Coconut sugar. Apple sauce is used in place of coconut or canola oil and it adds a natural sweetness, she says. The bitterness and bitterness of Tahini combine really well with the sweeter ingredients.
Thomas uses gluten-free flour as a base, but traditional wheat flour also works well if that’s something you like. She uses oat milk for moisturizer, but any milk or milk substitute will have the same effect. Leaving the dough in the fridge for 30 minutes before forming a cake will enhance the texture for the perfect balance between fluffy and thick.
1/2 cup unsweetened apple sauce
1/2 cup tahini
3/4 cup coconut sugar
1/4 cup unsweetened oat milk
1 teaspoon pure vanilla extract 1
1/2 cup Bob’s Red Mill Baking flour 1 with 1 is gluten-free
1 tablespoon cornstarch
1 teaspoon of kosher salt
1 tbsp lemon peel
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup medium diced strawberries
1/2 cup diced rhubarb
3/4 cup unsweetened shredded coconut
Sea salt peeling for decoration
1. Put tahini, apple sauce and coconut sugar in a large bowl and mix together.
2. Then add the vanilla extract and oat milk. Whip together.
3. In another bowl, mix gluten-free flour, lemon peel, salt, cornstarch, baking soda, and baking powder. Hit it all together.
4. Add the flour mixture to the tahini-sauce-coconut-sugar mixture. Add rhubarb and strawberries. Then, add the shredded coconut. Mix it all together.
5. If you have time, let the dough in the refrigerator for 30 minutes.
6. Scoop ice cream to make cake cubes, place them on baking tray.
7. Bake for 20 to 30 minutes at 350 ° F.
8. Sprinkle with sea salt and let cool for 10 minutes before eating.
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