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Hi I'm Leonie, Collector of feathers, pebbles and words, with ink-stained hands, an overactive mind, and a sunshine-filled heart.

This blog is all about: ART > FOOD > LOVE > RUNNING > NAVEL-GAZING > ASPERGERS > SELF-DISCOVERY


Apple and Rhubarb Breakfast Cake


There isn't enough breakfast options that combine the set-you-up-for-the-day goodness of breakfast with the experience of eating a beautiful layered CAKE.



So I made something that does both! It's basically muesli and fruit, but when you put it together with lovely layers and cut yourself a cake-shaped slice, it makes breakfast a bit more of an event!




I used quite a small cake tin; a 5" x 3" Fat Daddio's pan. You could make single serving cakes using ramekins or small pie tins too.


This tasted amazing with thick dollop cream and fresh blueberries. You could also try greek yoghurt, ricotta and honey, or whipped coconut cream.



Rhubarb is in season at the moment so I am stocking up while it's cheap! After you make this delicious, crumbly cake you may well have some pureed rhubarb left over. I like to spoon it over plain greek yoghurt for a yummy morning tea. Or have it with warm homemade custard.


Apple and Rhubarb Breakfast Cake


Base
1/2 cup buckwheat groats
1/2 cup rolled spelt grain
1/4 cup macadamias
4 or 5 medjool dates
1/4 cup coconut oil

Apple layer
1 apple, diced - leave the skin on
1/2 teaspoon cinnamon

Rhubarb layer
1 cup of diced rhubarb
1 tablespoon Manuka honey or your favourite sweetner

Topping
Home made muesli, or your favourite good quality chunky muesli
Greek yoghurt (or cream) and fresh blueberries (optional)

Process the buckwheat till you have a coarse flour, then add the macadamias and spelt and process to a dry biscuit base kind of consistency (I use an Omniblend). Add in the dates and pulse till they're blended in with the mixture.

In a bowl, melt the coconut oil and combine with the buckwheat mixture. Press half of this mixture into a small lined cake tin, pressing down firmly (I used a 5" round cake tin). Pop this in the freezer while you make the fruit layers.

Stew the rhubarb till soft - I microwave it with a dash of water till soft - about 5 minutes on medium high should do it. Then process the rhubarb with honey till smooth. Allow to cool in a bowl for 10 minutes or so.

Meanwhile, steam the diced apples till soft (again about 5 minutes on med high in the microwave), then process apple and cinnamon till smooth. If your blender is like mine you may need to add a little water to get it moving around the blades properly. Or if your apple has become super soft during cooking, you can probably just squish it over the base layer; no need to process.

Once the apple layer is done, remove the base from the freezer and smooth the apple over the top, followed by the remaining half of the base mixture.

If your rhubarb is no longer scalding hot, smooth it over the top of the cake. Top with muesli and store in the fridge; mine kept well for about 4 days.

- Serves 6







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