Thursday, July 9, 2009

Simply Sensational

There are some things that I know will be guaranteed hits in our house, no matter what the season. Summers are usually the busiest time of the year for everyone in our house because along with everyone working during the day (except me, that is - I'm not physically stable enough to hack it at a full time job right now), there are a million birthday parties, BBQs, golf games, riding shows and long weekend vacations!

Needless to say, the "everyday" baking of the bagels and breads for my mom to take to work have taken a bit of a backseat these days. Though she still does rely on me to replenish her carb stash periodically, it has become a lot less frequent since the thick of Summer holidays came about. However, no matter how many variations of "tea cakes" I seem to make, they never seem to go to waste (or even sit in the freezer for longer than a couple of days!), especially if the loaf in question has chocolate in it. With this recipe, I wanted to preserve the delicious flavour of our garden's fresh rhubarb and the creaminess of a single over-ripe banana sitting in our fruit bowl, while accenting it somehow. I took a leaf (or bag) from my pantry and filled the flavour gap with the subtly nutty Kamut flour I found there, as well as pouring in the dregs from a carton of almond milk in my fridge.

The recipe would have remained totally and completely vegan - as it was originally written on Susan's site - but we don't use soy yogurt here and I'm the only non-dairy drinker here, so I swapped in the Source brand fatfree vanilla yogurt that my mom was eating with breakfast and it worked wonderfully. Like most of the other recipes on Susan's blog, this one was a hit with my mom almost immediately - and I had to make a second one for the hungry masses at her work after they had a taste and wanted more!

Spring - Stuffed Caramel Cake
Serves 10
1 tbsp ground flaxseed
1/4 cup warm water
1/3 cup fat free vanilla yogurt (I used Source)
1/3 cup unsweetened vanilla almond milk
1 tsp vanilla
1/3 cup brown sugar
1/3 cup water
1 cup Kamut flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1 medium banana, sliced lengthwise
1 stalk rhubarb, halved lengthwise and cut into 8-9" lengths
1 tsp sugar

  1. Preheat oven to 375F, grease a loaf pan.
  2. Whisk together flaxseed and warm water in a large bowl, let stand 5 minutes.
  3. Stir in yogurt, almond milk, vanilla, brown sugar and water until smooth.
  4. In another bowl whisk together flour, baking powder and salt.
  5. Stir flour mixture into the wet ingredients until combined.
  6. Spread 1/2 the batter in the loaf pan.
  7. Layer rhubarb and banana slices overtop, then top with the remaining cake batter.
  8. Sprinkle with the tsp of sugar.
  9. Bake for 30 minutes.
  10. Cool in pan for 5 minutes, then remove to a wire rack and cool completely.
Amount Per Serving
Calories: 92.2
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 13.3 mg
Total Carbs: 21.5 g
Dietary Fiber: 2.2 g
Protein: 2.2 g


  1. I'm so glad your mom liked it! I would love to try your rhubarb version some day.

  2. Looks like a yummy sweet bread

  3. I think the rhubarb version sounds delish!! This would make killer french toast with a little homemade rhubarb, strawberry syrup!!

  4. I saw this and had to try it. I enjoyed this bread. I did change a bit on the recipe....thanks for posting it. :)


Thanks for the feedback!