1/2 cup canola oil
1/2 cup maple syrup (reduce to 1/4 cup if using apple or pear sauce)
1 cup quince sauce (or apple or pear sauce)
1/4 cup cold strong coffee
2 cups oat flour (I grind my own in a coffee mill specifically for gluten free grains)
2 teaspoons ground cinnamon
dash ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
pinch sea salt
1 cup raisins (optional)
Preheat oven to 350. Oil an 8×8″ glass baking pan.
Beat canola oil and maple syrup till well combined. Add eggs, one at a time, beating well after each. Add quince (or other fruit) sauce and coffee and combine well. Add oat flour, cinnamon, nutmeg, baking powder, baking soda, salt and optional raisins and mix well. Pour into prepared baking pan and bake for 30-40 minutes (or until completely set, gently shake pan and watch for the “jiggle” in the center).
1 cup oat flour
1 cup besan (chickpea flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1 teaspoon lemon juice
1/4 cup canola oil
3/4 cup almond milk
1-1 1/2 cup fresh blueberries
Preheat oven to 350. Lightly grease an 8×8 glass baking pan. Mix dry ingredients in a large mixing bowl with a hand whisk or electric beater. Add remaining ingredients except blueberries and mix together with a hand whisk or electric beater until just combined. Pour into prepared baking pan. Sprinkle top with blueberries (they will sink into the batter and bake into the cake).
Place in middle of the preheated oven and bake for 30 minutes (check for doneness by gently shaking pan, if it doesn’t “jiggle” in the middle it is done). Allow to cool then cut into squares for serving. If covering to save for later be sure it is completely cool so there is no condensation that drips onto the cake.
The rhubarb that I divided in early spring is not mature so I carefully picked only enough stalks to make the amazing rhubarb upside-down cake using the recipe from Marth Stewart. Rhubarb is one of Xav’s favorites and it is in season, conveniently, for Father’s Day. There are a few adjustments I recommend from the original recipe.
Use a larger pan than the recipe calls for (I had too much batter and wound up with 9 mini muffins)
1 lb of rhubarb? I used 3 cups but could have gone to 4 if I had used a larger pan.
Allow the cake to cool in the pan then flip it onto the serving plate/platter.
Don’t have an orange? I substituted with lemon; 1/2 teaspoon rind and 1/2 Tablespoon juice