Sometimes it is okay not to have anything planned. It looks like we will be doing leftovers around here. There has been a lot of corn in our week and well, I guess we will finish off the week with it!
We are looking at going to the Buy Michigan Now event in Northville, MI which is a weekend celebration of Michigan-based businesses and Michigan-made products. How neat is that? I feel it is important to know what your state produces and try as hard to support it.
Besides that, it will be the regular weekend, doing laundry and making more room in our duplex for baby.
I finally used all the rhubarb I had to make a coffee cake. It was VERY hard trying to decide what to make with this delightful vegetable. It has a lot of fiber and is very healthy so I tried to make a healthy recipe.
I recently was sent some samples from So Delicious to try their NEW Greek-style coconut yogurt. I received raspberry, blueberry and the vanilla flavor. It was real creamy, thick and VERY delicious, very different than the yogurts they have on the shelf right now.
These are not on the shelf yet but I can’t wait to get my hands on the plain yogurt so I can make tzatziki sauce or other sauces make with dairy. I took advantage of using the vanilla yogurt in my coffee cake to substitute for the sour cream it asked for. Did it work? Of course!!!
I also was sent some samples from Navitas Naturals and I finally put my Mesquite powder to use.
Ingredients
- 1 1/2 cups fresh rhubarb, diced
- 3/4 cup raw sugar
- 1/2 cup water
- 1 Tablespoon orange zest
- 1 teaspoon ground cinnamon
- 1 1/2 cups whole wheat white flour
- 1/2 cup mesquite powder or flour (Navitas Naturals)*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 2 flax "eggs" (2 Tablespoons flax seed meal + 6 Tablespoons warm water)
- 1 6-ounce So Delicious Greek-Style vanilla yogurt (or you could use what is in stores)
- 1/4 cup So Delicious Coconut milk
- 1/2 cup Earth Balance margarine, melted
- 1 cup raw sugar
- 1 teaspoon vanilla extract
- *If you do not have mesquite, just use 2 cups of flour
- 3/4 cup rhubarb compote
- 1/2 cup pecans, chopped
- 1/4 cup raw sugar
- 1/2 cup pecans, chopped
- 1/4 cup raw sugar
- 1/4 teaspoon cinnamon
Instructions
- In a medium pot, add all ingredients over medium heat and cook rhubarb for 30 minutes, or until the rhubarb is mushy and cooked.
- Mix well. Set aside.
- Mix well. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Prepare your flax "eggs" and set aside for 5 minutes. Mix the melted Earth Balance with the raw sugar and add the flax "eggs" and the vanilla and mix well.
- Sift the flour and mesquite in a medium bowl and add the baking flour, soda, and salt.
- Add the wet ingredients to the dry ingredients in addition to the coconut yogurt and milk.
- Fold ingredients until well mixed.
- Divide the batter and pour into a greased 9x9 glass dish.
- Add filling on top of the batter and cover with the remaining batter.
- Sprinkle with the topping and bake for 45-55 minutes, until the center comes out clean.
