What happens when you combine bakery-grown rhubarb, dehydrated strawberries, fresh strawberries, and other delicious ingredients? Hello, Summer happiness! This is why we love preserving foods and growing our produce so that we can enjoy all flavors, any time of year.
We start with our rhubarb: our plant, named Rubellia, is 100 years old. It was a gift from my friend Mary Beth in Vermont, and the rhubarb was planted by her great-grandmother and passed down! Our rhubarb is so fresh, juicy, and prolific! Combine that with many forms of strawberries: dried, ground, and extracted. All to give a beautiful flavor and gorgeous color!
They get baked in the cutest loaf pans with a crunchy, sweet crown, and when they come out, you have the most joyful little pound cake, vibrant with color. So fruity, but warm and cozy as it is sweetened with maple syrup, my friend Kim makes for us in Vermont. Plus all the fermented veggies, fiber, and protein.
It is beauty meets nutrition meets allergen-friendly and low glycemic.
We love this cake as is, or with a cup of coffee/tea.
Ingredients:
sprouted amaranth, white sweet potato, cauliflower, ground rutabaga, turnip, parsnip, water, salt, avocado oil, dried strawberries, ground strawberries, lemon curd crumbles (lemon, lemon zest, maple sugar, sea salt, time), bakery rhubarb, bakery cream cheese, bakery butter (cocoa butter, golden beet, turnip, cauliflower, bakery yogurt starter, beet lactic acid, sunflower, sea salt, amaranth), bakery vegan egg (amaranth liquid, sea salt, sunflower lecithin, golden beets, cauliflower, vegan cheese making whey byproduct)
