I am so excited to share with you my first post! I hope you enjoy…
I was having a craving for crumb cake/coffee cake the other day so I decided to give it a go. I had rhubarb and raspberries in the freezer and decided that the tart and sweet would make the perfect combination. It turned out so yummy! It is moist and delicious…and the best part is that it is healthy!
Rhubarb Raspberry Crumb Cake
3/4 cup almond butter
1 very ripe banana
1/4 cup honey (you can add more or less depending on how sweet you like it)
2 farm fresh eggs
1 tsp vanilla
1/2 cup sour cream (or yogurt)
1 scoop protein powder
1/4 cup coconut flour
1 pinch salt
1 tsp baking soda
1/2 cup rhubarb
1/2 cup raspberries
1 tsp coconut milk (more if batter is too thick)
Topping: 1/4 chopped nuts, 1 tsp cinnamon, 1 tsp coconut oil (or butter)
Mix almond butter, banana, honey and vanilla. Add eggs and sour cream. Mix in protein powder, flour, salt and soda. Stir in rhubarb, raspberries and milk as needed. Batter should be slightly runny. Pour into square greased baking dish. Sprinkle with topping. Can also be made into muffins or loaf. Bake at 350 for 38 minutes. Let is cool before slicing.
Tastes yummy on its own or slather with almond or coconut butter. Enjoy!