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?

Strawberry-Avocado Wheatberry Salad

A couple of weeks ago we were in the midst of a heatwave here in Boston. Turning the oven on to cook dinner was out of the question. Enter the cold salad. I’ve made many cold salads with quinoa and was interested in trying the wheatberries that I’ve had in the pantry for awhile. This salad came together pretty quickly using things I had in the refrigerator and was as refreshing as it was delicious.

{Strawberry-Avocado Wheatberry Salad}

Ingredients

• 2 c uncooked wheatberries
• 1 c fresh strawberries, chopped
• 1 avocado, peeled and cubed
• 1/4 c crumbled feta
• 1/4 pecans, chopped and toasted
• 1/2 c chopped fresh basil
• 2 T sugar
• 2 T olive oil
• 4 t honey
• 1 t lemon juice
• 1 T cider vinegar

Start by putting wheatberries and 4 c of water in a pot and bring to a boil. Let simmer 30-40 minutes or until the wheatberries are cooked to your liking (I like them a bit chewy).

In a bowl, whisk together sugar, olive oil, honey, lemon juice and cider vinegar. Put aside.

In a small pan toast pecans over medium heat. This doesn’t take very long. Once they start to become fragrant give them another few minutes then remove from heat.

Once wheatberries are cooked, let cool for about 10 minutes. Add dressing to wheatberries then strawberries, avocado, pecans, basil and finally the feta.

Put entire salad in the refrigerator to cool for about 30 minutes. Serves 4-6.

Enjoy!

Berry Balsamic Crisp

Remember I mentioned my purchases at LeRoux Kitchen? One of them was Wild Blueberry Balsamic. I tried a sample in the store and immediately grabbed a bottle to buy. It’s so delicious I can’t stop thinking of dishes I can use it in.

I decided for the Wild Blueberry Balsamic’s inaugural use I would make a berry crisp for two one. I did share, I swear. But trust me, you will not want to. And I also ate 1/2 before dinner and the other 1/2 after. I think it would make a perfect breakfast too, no?

{Berry Balsamic Crisp}

Ingredients:

• 1/2 c. frozen blueberries
• 1/2 c. frozen strawberries
• 1 t. arrowroot powder (or corn-starch)
• 2 T. old-fashioned oats
• 2 T. whole wheat pastry flour
• 1 T. dark brown sugar
• 1 T. maple syrup
• 1/4 t, cinnamon
• 2 T. butter, divided
• 1 t. Wild Blueberry Balsamic (or regular)
• 1/4 t. vanilla extract

Pre-heat oven to 350 degrees.

Put the berries in a bowl and cover with arrowroot powder, toss until coated and absorbed. Add balsamic and maple syrup to berries.

In another bowl, mix together oats, flour, sugar, cinnamon, vanilla and 1 T. melted butter.

Put berry mixture in small oven-safe dish. Sprinkle oat-flour mixture on top of berries until evenly covered. Cut other T of butter into little pieces and sprinkle on topping (optional).

Bake for ~25 minutes.