Who doesn’t love freshly baked cake? Even though I enjoy a vegan, gluten free and refined sugar free lifestyle, that doesn’t mean that I still don’t enjoy whipping up some beautiful baked goods for my family.

 

Rhubarb is one of the earliest starters in the spring. It literally marks the start of the warm season, and offers up tangy, delicious bounty with it. Interestingly enough, rhubarb is actually a vegetable, not a fruit! And while it has a variety of uses (have you ever tried pickled rhubarb? DELICIOUS!), it is most commonly used as a sweet filling for pies and tarts. The problem with rhubarb is that it’s usually prepared with way too much sugar- an outdated method of preparation in response to its overly tart flavour. However, when used in tandem with sweet, earthy flavours like buckwheat and oat flours, and sweetened naturally with date sugar, rhubarb is able to shine as the healthy, vibrant food that it is.

 

Do you know that rhubarb has been heralded as one of the best weight loss accelerators available? 100 g of rhubarb contains only 21 calories, so it’s excellent for optimizing metabolism. It’s also packed with nutrients, such as vitamin K, folate, calcium, potassium, manganese, beta carotene and lutein, to name a few! It is so nutritionally dense, the British used to eat it in massive amounts during the second world war, when food was rationed and nutrition was scarce. With all that power behind it, why wouldn’t we want to incorporate it into as many recipes as possible during its short season?

 

I hope you like this sweet treat! And, as always, remember- eat well to live well!

Rhubarb Pie

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert

Ingredients

  • 1 cup Oat flour
  • 1 cup Buckwheat flour
  • 1/4 cup Almond flour
  • 4 tbsp Date sugar
  • 1 tbsp Flaxseeds
  • 1 tsp Baking powder
  • 1 tsp Corn flour
  • 1/2 tsp Himalayan pink salt
  • 1 tsp Vanilla extract
  • 100 g Apple puree
  • 5 tbsp Coconut oil (melted)
  • 5 Chopped Dates
  • 200 g Rhubarb

Instructions

  • 1. Preheat oven to 185C (370F)
    2. Mix all the ingredients together
    3. Pour mixture in baking mould
    3. Slice Rhubarb and place at the top of the cake, brush with coconut oil. Sprinkle with a small amount of date sugar.
    4. Bake at 185C (370F) for 25-30 min. Enjoy! 

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