Sweet & Tart Strawberry Rhubarb Cake

        Oh my, things have been outrageously busy around this place. I just finished my summer Chemistry course, we moved into our new house last week and am working six days this week. I believe I am officially calling it quits! I'm exhausted! Hopefully next week Ben and I can take a road-trip up to Oregon and visit my sister and her family. And on the way stop in Ashland, our favorite little town in all of the states. As for our new house, it is small, but quaint & quirky, but cute. It's perfect for us. So far we have hardwood floors in our boxed out kitchen and a sink in place.As we get settled in I'll show pictures of our updated home. As of for now, let's chat about Rhubarb...

Strawberry Rhubarb Cake
Inspired by My New Roots

Ingredients:
1 ½ cups whole spelt flour (or other whole grain flour)
½ cup + 3 Tbsp. rolled oats 
½ tsp. sea salt
1 tsp. baking soda
zest of one lemon
1 cup rhubarb, chopped
½ cup nut milk (or other milk to suit you)
1 cup strawberry applesauce
 (lightly pureed fresh strawberries + a touch of agave)
3 Tbsp. coconut oil or canola (melted)
1/3 cup agave or maple syrup
1 Tbsp. flax seeds + 3 Tbsp. warm water 
(set aside to create a flax egg)

Directions:
1. Preheat oven to 375 F. Line a cake pan with parchment paper.
2. Whisk milk, strawberry applesauce, oil, agave and flax seeds in a bowl and set aside. 
3. Combine all other dry ingredients (you may add rolled oats now or use in step number 5), except for strawberries, and add to wet mix. 
4. Fold in rhubarb in as few strokes as possible.
5. Pour the batter into prepared baking pan. Sprinkle with 3 Tbsp. rolled oats. Bake for approximately 30-35 minutes until a toothpick inserted into the center comes out clean. 
6. Let cake cool completely before removing it from the pan. 

Apple Spice Cake

This recipe comes from a book entitled Canning For a New Generation written by Liana Krissoff. She original bases off of a applesauce recipe in the book but i substituted for store bought as i was far too tired to make any more jams etc. This cake is quite moist and flavorful with warm spices.

Afternoon Applesauce Spice Cake

 makes one 9-inch square cake

2 1/2 cups flour ( I used whole wheat, but it might make it lighter if you use all purpose or half and half)

3/4 cup packed light brown sugar

1/2 tsp nutmeg

1 tsp cinnamon

1/4 ground clove

1 1/2 tsp baking soda 

1/2 sea salt

1 cup applesauce

1 tsp apple cider vinegar 

1/2 cup canola oil

1/2 cup water

1/2 cup nuts, toasted and chopped 

1/2 cup raisins (optional)

In a medium bowl use a fork to combine the flour, brown sugar, spices, baking soda and salt. Add the remaining ingredients and stir until the dry ingredients are just moistened. Scrape the batter into a 9-inch square cake pan and smooth the top ( i think it'd be prettier in a circular pan though... ) Bake in the middle of the oven for 30-35 minutes, until a toothpick inserted comes out clean. Cool on a rack for at least 15 minutes before cutting and serving.