Sprouted Strawberry Rhubarb Coffee Cake With Omega-3 Streusel Topping

I can’t take credit for this recipe. It is a Martha original. With modifications, of course. Nothing, I repeat, nothing goes unmodified in my kitchen.  Plus, tweaks allow me to sneak add in healthier alternatives to what the original recipe is calling for, which serves the dual purpose of keeping me in the good graces of my three favorite food critics and keeps me sane. I don’t have refined flour or sugar in my house and have no intention to bend.  

My mods to Martha’s, in no particular order: 

1. Swapping out white flour for sprouted whole wheat flour {read more about why sprouted flour is a healthier choice here and buy it here}

2. Substituting Muscavado brown sugar and grade b maple syrup for the regular white stuff. What’s the deal with Muscavado brown sugar, you ask?  Simply put, it’s a less processed form of brown sugar that retains the real molasses that conventional {even organic} strips out. In a nutshell, conventional brown sugar is highly processed, refined white sugar that has had the surface molasses syrup added back in, which imparts its characteristic flavor.  What a pain in the ass just to get back to where it came from, but I digress. Buy Muscavado brown sugar here.  And because I can read your MIND like Miss Cleo, yes – you can use conventional brown sugar if you don’t have Muscavado lying around. I won’t judge you.

3. Adding coconut oil to the mix in place of some of the butter. Not that there’s anything wrong with real butter {read “The Big Fat Butter Lie” here} but read why I am so loco for coco {nut} oil here!

4. Adding a bit of flax seed to boost omega-3s, the essential fatty acids responsible for improving heart, brain, joint, skin, mental, bowel, and almost every other kind of health one could possibly imagine. Why not, right?

This coffee cake was born one recent Sunday morning, after a rhubarb raid at a friend’s house {with permission, of course} and my stash of PYO strawberries from my friend’s farm. Besides being killer inflammation-fighters, strawberries and rhubarb are loaded with cancer-fighting antioxidants as well as immunity-boosting Vitamin C. Read more about this dynamic duo here and why they pair so well together. It’s as if Mother Nature timed their peak of seasonal perfection simultaneously. Oh wait, she did. She’s a smart one, that Mother Nature.

In all of its omega-3 {thanks to our dear friends coconut oil and flax seed} and inflammation-fighting glory, the coffee cake was a hit, to say the least. I’m pretty sure that anytime the word “cake” is used, no matter what the context, Mila is pumped and gobbles it up. That works for me.

Do you modify your recipes or follow them to the T? And tell me, what’s the wackiest “junk food” you’ve tried to re-create? I’d love to hear. Please leave a comment below. 

Sprouted Strawberry Rhubarb Coffee Cake With Omega-3 Streusel Topping

2014-07-05 10:12:52

Serves 16

Use organic ingredients when possible

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Prep Time

20 min

Cook Time

45 min

Prep Time

20 min

Cook Time

45 min

Ingredients

1. Streusel Topping
2. 3 tbsp. unsalted grass-fed butter, melted {buy here}
3. 3 tbsp. organic virgin coconut oil, melted {buy here}
4. ¼ cup sprouted whole-wheat flour {buy here}
5. ¼ cup milled golden flaxseed {buy here}
6. ¼ cup Muscavado dark brown sugar {buy here}
7. 1/8 tsp. Celtic sea salt {buy here}
8. Cake
9. ¼ lb. rhubarb, cut into 1/2-inch pieces
10. ¼ lb. strawberries, hulled and sliced
11. 1 tbsp. organic Grade B maple syrup {buy here}
12. ¾ cup sprouted whole-wheat flour {buy here}
13. ¼ cup milled golden flaxseed {buy here}
14. ½ teaspoon aluminum-free baking powder {buy here}
15. ¼ tsp. Celtic sea salt {buy here}
16. ½ cup organic virgin coconut oil {buy here}
17. ½ cup organic Grade B maple syrup {buy here}
18. 2 large pastured eggs
19. ½ tsp. pure vanilla extract {buy here}

Instructions

1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan with virgin coconut oil and dust a little flour. Set aside.

Prepare streusel

1. Whisk together the butter, coconut oil, brown sugar, and salt. Add flour and flax and mix with a fork until large crumbs form. Refrigerate until ready to use.

Prepare cake

1. Combine the rhubarb, strawberries, 1 tbsp. maple syrup, and ¼ cup flour in a medium bowl. Set aside.
2. In another medium bowl, whisk ½ cup flour, ¼ cup flax, baking powder, and salt. Set aside.
3. Using an electric mixer, in a large bowl, beat coconut oil and ½ cup maple syrup until light and somewhat fluffy. Beat in eggs, one at a time. Add vanilla and then flour mixture.
4. Spread batter in prepared pan, sprinkle with rhubarb/strawberry mixture, and top with streusel.
5. Bake until streusel is golden when a toothpick inserted in the center comes out with moist crumbs attached, about 45-50 minutes. Let cool completely and cut into 16 bars.

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