This recipe was developed as a way to reduce our intake of carbs while still being able to enjoy a delicious dessert. The use of 100% sprouted wheat flour can significantly reduce the impact on blood sugar (Groves. 2018). Birch Xylitol also has a lower affect on spiking blood sugar. This coffee cake is moist and sweet, no one will know it’s actually healthier than the regular stuff. Here’s how to make it.
Chop 2 cups of rhubarb into 1/2 inch pieces and set aside. Preheat oven to 375.
Whisk together:
1 cup Birch Xylitol (A sweetener made from birch trees, tastes just like sugar, you can find it at health food stores or on line).
1/4 cup plus 1 Tbls plant butter such as Earth Balance soy free spread
1 egg
1/2 cup unsweetened almond milk
Sift Together: (It is important to sift to make the batter lighter)
1 1/2 cups sprouted wheat flour
3 tsp. Aluminum free baking powder
1/2 tsp. sea salt
Mix flour mixture flour mixture with wet ingredients until blended, do not over mix. Fold in the rhubarb and pour into a greased 8×8 baking dish. Top with streusel topping below.
Streusel Topping:
1 cup Birch Xylitol
3 Tbls. sprouted wheat flour
2 tsp. cinnamon
3 Tbls. melted plant butter like Earth Balance
Mix streusel together well and sprinkle on top of batter. Bake at 375 for 35 – 40 minutes or until toothpick inserted into the center comes out clean. Enjoy and happy cooking!
Reference: (Groves, M., 2018) Retrieved from, https://www.healthline.com/nutrition/sprouted-grain-bread (Pg. 1).