3/31 Pop Tarts for Foodies

Yesterday I wanted to try out a new dessert recipe from the Engine 2 book.  It was for blueberry cobbler. Sounds great to me. I love baked fruit. So, I realize that I don’t have enough blueberries, but I can fill in with strawberries. I don’t have whole wheat pastry flour, but I do have buckwheat flour (which is nothing at all like whole wheat pastry flour). I don’t have enough agave, but I do have almost enough and some date syrup to fill in.  So, I went ahead with it anyway…..how bad could baked fruit with agave, syrup and flour be?

Turns out…it is pretty wonderful and has a dual purpose. I have no idea how the intended texture from the actual recipe in the book would turn out, but the density of the buckwheat flour made this into a  hearty, bursting with fruit pancake. I had my heart set on serving the original cobbler with lemon sorbet so I went ahead with the pairing.

Photo By: S. Duquet

Even though it was supposed to be more cobbler-esque than cake like, it was amazing. The tartness and the sweetness of the fruit coupled with a lack of sweetness from the cake were wonderful. It was like a bizarre bread pudding with lemon and blueberry and strawberry. It is the perfect dessert to have with a steaming cup of your favorite green tea, or after a beautiful meal, or in place of a meal…just kidding.

E2 Recipe for Blueberry Dumpster Fire Cobbler

The ingredients have been modified by: S. Duquet and turned into

Berries and Buckwheat  Cake

Ingredients

2/3 C buckwheat flour

1 1/2 Tsp baking powder

1 Tbsp Vanilla

2/3 C Non dairy milk ( I used unsweetened almond milk)

3 Tbsp agave (I used 2 agave and 1 date syrup)

1 C Blueberries

1 C Quartered strawberries

Make It Happen

~Preheat oven to 350.

~Combine flour and baking powder in a small bowl.

~Combine the vanilla, non dairy milk and agave or syrup in a bowl.

~Add the wet ingredients to the dry and whisk until smooth

~The batter will be runny.

~Pour batter into a non stick 8 inch square pan ( I used round)

~Sprinkle the berries over the batter.

~Bake for 45 minutes or until browned. ( Mine was done in 25 minutes)

Photo By: S. Duquet

After I photographed the model piece and we demolished it, I plated a second because it occured to me that this Buckwheat fruity cake is just like a grown up Pop Tart. It is warm and fruit filled with a soft but substantial crust. Top it with fresh cut fruit and a hint of maple syrup and it would be an exciting breakfast.

It was so easy to make that you really could make it for breakfast without taking up too much of your cup-of-joe  time. I think we could throw in other fruits and it would be fabulous. Next time I think I will add dates and pecans or raspberries and dark chocolate. Yum.

Have a delicious day.

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  1. nik Says:

    Looks fantabulicious with the lemon sorbet…thanks for the recipe!

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