Rhubarb Spelt Muffins

A lovely way to use fresh rhubarb. The muffin mixture seems quite dry but the rhubarb releases it’s juices during cooking and these muffins turn out to be surprisingly moist.  You could use other flours, but I think the spelt flour complements the tart rhubarb really well.  These are great on the go breakfast snacks – and freeze really well. They are also fab with some yoghurt or crème fraiche and some extra berries or banana on the side.

rhurbarb muffins

Rhubarb Spelt Muffins

  • 200g raw rhubarb – diced into small pieces
  • 280g Spelt plain flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100g coconut palm sugar
  • 1 teaspoon ground cardamom (about 6 pods)
  • 1 teaspoon ground ginger
  • 240ml milk
  • 1 egg
  • 100g melted butter

Method

  • Mix the dry ingredients together (including the rhubarb)
  • Mix the wet ingredients together (milk, egg and butter)
  • Add the wet to the dry and quickly stir together.
  • Spoon the mixture into your muffin cases – this makes 10 large muffins.
  • Cook for 20-25 minutes, 180c/350f/Gas 4 – the muffins should be turning golden brown on top.

They keep for a couple of days – or freeze them individually.

rhurbarb diced

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Rhubarb Bites

The glut continues and I’m still playing with rhubarb.  These bites are very moreish with a texture of a soft flapjack – but without the added sugar.  I’ve made flapjacks in the past using raw rhubarb, which works very well but for these I stewed the rhubarb first and this brings a softer texture and helps to bind the oats without the need for too much oil.

I’ve been eating these for the past two days – they are also good with a bit of full fat Greek yoghurt on the side for dipping.

Rhubarb Bites

Rhubarb bites

  • 200g Rhubarb – chopped into chunks
  • Juice and rind of half a large orange – or a whole small one
  • 1 teaspoon of ground ginger
  • 2 teaspoons of brown sugar

Put all the above in a saucepan and bring to a simmer – simmer for around 4-5 minutes until it’s starting to go mushy. Leave to cool.

  • 200g oats
  • 100g dates – chopped
  • 50g pumpkin seeds
  • 25g hulled hemp seeds
  • 50g pecan nuts – chopped
  • 50g coconut oil – melted

Mix all the ingredients together and then stir in the stewed rhubarb.

Line a baking dish with baking paper and put the mixture into the dish and mould it into a 20cm x 20cm square (roughly speaking).  It takes a bit of squishing down with your hand and/or a wooden spoon.

Divide into 16 squares before putting in the oven – use a sharp knife to cut through the mixture but don’t separate the squares.

Cook at 160c/325F/Gas 3 – for 30 minutes.  It should start to look golden brown on the top.

Take out of the oven and run your knife along the cuts again – don’t try and separate or take out of the tin.  Leave to cool in the tin before removing.

They do last a couple of days in an airtight container – that’s if you can stop eating them.

 

 

Vass Smoothie

I’ve just returned from a holiday in Vasiliki in Greece and this smoothie was the smoothie of the day at my hotel.  I had it on my first day and then asked what the smoothie was the following day – it was the same smoothie every day because this was the one everyone liked best!  I’ve tried to recreate it at home to bring back some sunshine to a rather damp and dull morning.  It’s simple, fresh and sunny.

Vass Smoothie

  • 200ml fresh orange juice
  • 1 tablespoon goji berries
  • large chunk of fresh ginger
  • 1 banana

Blend it all together.

 

Rhubarb Straw Pot

I’m still happily ploughing through my stash of stewed rhubarb and this is such an easy pot to put together.  The combination of the sharp rhubarb with the sweet strawberries is lovely and a huge dollop of yoghurt brings it all together.  A very easy, healthy brekkie.

Rhubarb straw pot

Rhubarb Straw Pot (serves one)

  • 150g stewed rhubarb
  • 1 tbs chia seeds
  • 1 tbs oats
  • 1 tbs linseeds
  • Strawberries – I used at least 6 big juicy ones
  • Yoghurt to serve – I love coconut yoghurt with this and a drizzle of honey or maple syrup.

Mix the rhubarb with the chia, linseeds and oats and put overnight in the fridge.  In the morning layer up with the strawberries and top with yoghurt.

Avo lime bircher

Having tried the Honestly Healthy avocado bircher a few weeks ago I’ve been trying other combinations.  Avocado and lime is a natural pairing and having the sharpness of lime with the avocado and coconut gives a great sharp sparkle to breakfast.  The mix of chia seeds, quinoa flakes and oats provides a slightly less carb heavy bircher mix.

This is a touch of Mexican summer nights on a breakfast plate.

Avo lime bircher (serves one)

Avo and lime bircher

  • 1 tbs chia seeds
  • 1 tbs quinoa flakes
  • 2 tbs oats
  • 200ml coconut milk
  • 1 baby avocado (or half a large one)
  • Juice of 1/2 lime
  • Zest of 1 lime

Mix everything together and leave to soak overnight.  Sprinkle some desiccated coconut or coconut flakes on top before eating and a few extra slithers of lime zest.

 

Ricotta Berry Toast

A very simple breakfast today and surprisingly filling. Just some toast, warm berries and ricotta.  You could use any berries but I think the way blueberries and raspberries go squishy brings a lovely almost jam like texture – without the sugar.

Ricotta Berry Toast (serves one)

Ricotta toast

  • 1 teaspoon coconut oil
  • 150g mixed berries
  • 1 teaspoon of desiccated coconut
  • 1 teaspoon of flaked almonds (toasted ones are great)
  • A good dollop of ricotta (at least a tablespoon)
  • Maple syrup to drizzle over at the end
  • Toast of choice (I only needed one slice – a big one!)

Heat the coconut oil in a small pan, add the berries and gently fry for a couple of minutes.  Then add the desiccated coconut and almonds and continue cooking until the berries go squishy – (shaking the pan frequently to stop them burning at all).

Spread the toast with a generous amount of ricotta ( I used at least a tablespoon for one piece). Then pour over the berry mix. Drizzle with maple syrup and serve.

Tofu Rhubarb Stack with Ginger Syrup

Tofu ginger 2I’ve started using silken tofu in various puddings – it’s great for a vegan cheesecake – and so wanted to try and incorporate some breakfast recipes with it.  It’s rhubarb season in our household with my allotment rhubarb in full harvest and I thought that rhubarb would combine really nicely with the tofu – with a few added extras to add sweetness and flavour.

The texture of silken tofu is quite runny and for this dish I wanted a more solid texture to go with the stewed rhubarb otherwise it would all be a bit too sloppy.  The addition of the roasted oats soaks up some of this moisture and makes the resulting tofu texture more like a thick bircher.

The ginger syrup brings it all together – don’t miss it out!  It’s quite strong, so you don’t need a lot of it, but it adds a fabulous sweet spice to the dish.

There is a bit of pre prep – but once that’s done the night before, it’s ready waiting for you to just add it all together in the morning.

Tofu Rhubarb Stack with Ginger Syrup – the layers

(the tofu and syrup is enough for two portions)

The Tofu layer

  • 300g packet of silken tofu (I used Clearspring)
  • 50g Oats
  • 2 teaspoons of coconut oil

Melt the coconut oil, add the oats and roast in the oven for around 10 minutes – shaking half way through.  Leave to cool.  You can also toast the oats on the hob in a frying pan – just keep shaking it to stop the oats burning.

Mix the tofu in a food processor to get it nice and creamy – it only takes a few seconds. Put the tofu into a bowl and mix through the roasted oats.  Put in the fridge overnight to allow the oats to soak up some of the tofu moisture.

The Ginger Syrup

  • 50g fresh ginger – roughly chopped into cubes (keep the skin on)
  • 20g brown sugar (I used coconut palm sugar but any will do)
  • 100ml water

Put everything into a small pan and bring to the boil – then simmer for around 10 minutes until the liquid has reduced and it looks more syrup than water.  Pour it through a sieve – this is your syrup. You can make this a day or two ahead as it keeps in the fridge for a few days.

Keep the strained ginger for use in iced teas – I popped mine in the freezer.

Rhubarb

I tend to stew a load of rhubarb at once and always have some ready in the fridge.  For one portion I would estimate around 200g rhubarb would be about right.

I do mine on the hob, chop the rhubarb into chunks, add a splash of water and some brown sugar and then simmer for around 10 mins – keep an eye on it and add a dash more water if it looks like sticking.  You don’t need much water.  Leave to cool or have it hot if you prefer – I prefer mine cold with this dish, I think it works better.

I try not to add too much sugar so as a guide I use roughly 1 teaspoon of sugar per 100g of rhubarb but I know many people who prefer a bit more sugar.

The Breakfast!

Tofu gingerIn the morning – just assemble your layers and drizzle the syrup over the top.

I added some extra blueberries to serve.