You will get a lot of thyme this summer (which is as it should be) and although it’s fussy to deal with, the effort is definitely worth it. Here’s an idea borrowed from “Taproot” magazine that yields an incredibly fresh tasting treat, dairy free. Just picked fresh strawberries and the helpers added to the delight!
For the cake:
1 c. all-purpose flour
3/4 c. whole wheat flour
2 tbsp. arrowroot starch/flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. sea salt
3/4 c. sugar
2 tbsp. fresh thyme leaves
Zest of 2 lemons
1/4 c. freshly squeezed lemon juice
1/2 c. almond milk
1/4 c. water
1/3 c. olive oil
For the Coconut whipped cream:
14-oz can full-fat coconut milk, chilled at least 4 hours
1 tsp. vanilla extract
2 tbsp. maple syrup
For the garnish:
8 – 10 sprigs fresh thyme
1 1/2 c. sliced strawberries (fresh raspberries could be used when in season)
Shaved chocolate (optional)
Preheat oven to 350. Line an 8 or 9 inch spring-form pan with parchment paper.
To make the cake, whisk together flours, arrowroot, baking soda, baking powder and salt in a large bowl. Whisk together the sugar, thyme, lemon zest, juice, almond milk, water and oil in a smaller bowl. Add this mixture to the flour mixture and stir until just combined.
Pour the batter into prepared pan. Bake 30 – 35 minutes or until done. Let cool completely then remove from pan.
To make the coconut whipped cream, open the can of chilled coconut milk and scoop out the thick, creamy coconut cream at the top (reserve the water for another use). In a medium bowl, beat the cream with vanilla and maple syrup until smooth.
Cover the cooled cake with the coconut cream, top with fruit and garnish with sprigs of thyme and shaved chocolate if desired. Enjoy!
- One large red onion
- 2 tbsp butter
- A quart of green beans, nibbed
- Quarter lemon
- 1 tbsp maple syrup
- Handful of sliced almonds (or chick peas)
3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla
2 1/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups rhubarb diced (fresh or frozen)
1 tbs sugar
1 cup chopped walnuts (optional)
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy.
Add the egg and vanilla, beat to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add 1/3 of the flour mixture to butter mixture and beat until combined.
Add another 1/3 of the flour mixture and repeat until all the ingredients are combined.
Sprinkle 1 tbs sugar over rhubarb. Add rhubarb and walnuts to dough and beat until combined.
Drop by tablespoons of batter onto the prepared baking sheets.
Bake 10-12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little colour.
Let cool slightly, then remove to a rack to cool completely.
Taste great frozen!
This has got to be one of the best rhubarb recipes I’ve tried. I found it in the Canadian Living Kitchen and adapted it somewhat. My beaters weren’t working so I mixed it all by hand so I don’t know if that contributed to yumminess but here is my version:
- 1/2 c. butter, softened
- 1 c. brown sugar (scant)
- 2 c. All purpose flour
- 2 eggs (from Victorsfarmshares 😉 )
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 c. plain yogurt
- 1/2 c. water
- 3 – 4 cups chopped rhubarb (from victorsfarmshares)
- 1/2 c. brown sugar
- 1/2 c. chopped pecans
- 1 tbsp. all-purpose flour
- 1/2 tsp. cinnamon
- 2 tbsp melted butter
Grease a 9″ springform pan. Set aside.
Combine topping ingredients in small bowl until crumbly. Set aside
In a large bowl, mix butter with brown sugar until creamy. Beat in eggs one at a time. beat in vanilla.
In a separate bowl, whisk together flour, baking soda, baking powder, salt. In another small bowl, mix together yogurt and water. Add flour mixture alternatively with yogurt mixture to butter mixture until just blended. Fold in 3 c. chopped rhubarb. Scrape into springform pan. Top with remaining cup of rhubarb and then Topping mixture. Bake at 350 until the cake tester inserted in centre of the cake comes out clean, about 1 1/4 hours. Let cool in pan on a rack for 5 min. Remove side of the pan. Serve with icecream for a truly decadent dessert or on it’s own as a snack with coffee. Serves 8 – 10.
I’ve been searching for a good rhubarb muffin recipe that doesn’t go all soggy and has lots of flavour. Finally I just adapted the tried and true “morning glory” muffins and the outcome didn’t last long! Delicious, a little bit crunchy, and tastes like spring.