Whole Grain Strawberry-Almond Cake

This weekend was perfect. Friday night we cooked out with friends. The man-friend made garlic bread on the grill and we enjoyed various meats and accompaniments. Saturday we went to the beach after enjoying delicious fresh-fruit smoothies. In the evening we went into town for dinner at one of our favorite places and after being encouraged to grab a drink by the Seaport, I was surprised with tickets to see Huey Lewis at the pavillion.

Like I said, perfect. Just like summer strawberries. I.can’t.get.enough.

{Whole Grain Strawberry-Almond Cake}

• 1/2 c spelt flour
• 1 c buckwheat flour
• 1/2 c steel cut oats (you could use old fashioned)
• 1 t baking soda
• 1/2 t sea salt
• 1 c strawberries, chopped
• 1/2 c soy milk (or any other milk of your choice)
• 1 c unsweetened applesauce
• 3 T coconut oil, melted
• 1/3 c agave-maple syrup (honey or maple syrup fine too)
• 1 T chia seeds
• 1 t almond extract
• zest of one lemon
• 3 T sliced almonds

Preheat oven to 375. Generously grease 8x8 baking dish (or line with parchment).

Whisk milk, applesauce, soy milk, agave-maple syrup and chia seeds together.

Combine all dry ingredients, except for the strawberries, and add to wet mixture.

Gently fold in strawberries. Pour batter into prepared dish. Sprinkle top with sliced almonds.

Bake for 30 minutes, cake is done when a toothpick inserted into center comes out clean.

Allow cake to cool completely before removing  from dish.

Store cake in refrigerator for up to 3 days.

*Serves 8-12

I ate a second piece topped with reduced balsamic. Delicious. Hope you all had a fantastic weekend.

What are some great recipes using strawberries you’ve tried this season?