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BAKE YOURSELF A FRESH CUP OF COFFEE CAKE

THIS HEALTHY VERSION OF A CLASSIC CAN BE A SCRUMPTIOUS DESSERT OR A BREAKFAST TREAT, WRITES RENATA RICHARDSON

A scrumptious dessert or breakfast treat, you'll find this muffin-based creation has slightly denser consistency and more healthy ingredients than traditional coffee cakes.

It's a true nutritional powerhouse with less sugar, while fibre-rich and antioxidant-packed blueberries won't spike your blood sugar, and are a rich source of vitamins.

Lemons are a good source of vitamin C, a safeguard against heart disease

and stroke.

Whole grain oats are a rich source of manganese, phosphoros and are high in plant-based protein.

Oat milk is a great alternative to dairy-based milk, and is also thicker than almond milk.

BLUEBERRY MUFFIN COFFEE CAKE

Prep time: 10 minutes Bake time: 50 minutes Serves: 10 to 12 portions

INGREDIENTS

• 1/2 cup butter — dairy or vegan • 1/2 cup brown sugar • 1/4 cup maple syrup • 1 1/2 tsp vanilla • 2 eggs • 2 tbsp fresh lemon juice • 2 tbsp lemon zest • 1 1/2 cups flour — wheat or gluten free

• 1/2 cup oat flour — whirl oats in a food processor to a flour consistency • 2 tsp baking powder • 2/3 cup oat milk — alternate: dairy milk or another non-dairy milk

• 1 1/2 cups blueberries — fresh or frozen — do not thaw if using frozen

• Icing sugar — for dusting

HOW IT'S MADE

Preheat your oven to 350°F.

Line the bottom of a 10 1/2" or 11" spring form with parchment paper. Grease and bread crumb the paper and sides of the pan. Set aside.

In a large bowl, mix the butter, sugar and maple syrup until well combined and fluffy. Add the eggs and vanilla, mix, then add lemon juice and zest and mix again until it's well combined.

In a medium bowl, mix the flour, oat flour and baking powder together.

Alternately, add half dry ingredients and half milk, stirring after each until well combined.

Gently fold in the blueberries.

Spoon evenly into your pan. Add some additional blueberries and lemon zest on top.

Bake for 50 minutes and check for how well done it is. Insert a sharp knife into the cake — if not done, bake in increments of three minutes until done.

Remove from the oven, cool for 15 minutes to serve warm. Slide a knife around the edge of the pan to avoid the cake sticking when you release the rim. Dust with icing sugar. Serve with a dollop of

yogurt, dairy or coconut whipping cream and additional blueberries.

Renata Richardson is a certified culinary nutrition instructor and honours graduate from the Academy

of Culinary Nutrition. The Toronto-based chef is also a recipe developer and tester, cookbook contributor and published recipe author. Visit or email renata@renatacollective.com for more information.

OPINION

en-ca

2022-06-23T07:00:00.0000000Z

2022-06-23T07:00:00.0000000Z

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