Beet + Seed Loaf Cake

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I had an instance last weekend that after some consideration, seemed like a metaphor for life right now. I had been planning a creative cake project for William’s birthday and in retrospect I planned the more creative aspects of it, but not so much the logistics of size and weight, how many layers can actually stack before it’s too much. That sort of thing.

After a few hours of baking, as assembly got underway, the cake began breaking apart before me, each layer collapsing in to the next as their weight was too much. In panic, I *tossed* the whole thing in the freezer, hoping it would chill quickly enough to stop the destruction.

 

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And then like the cake, I completely melted down. William who really didn’t care whether he had cake or not, tried to reassure me, but the damn cake falling apart was in that moment an abject failure on my part after toiling away for hours and planning and looking forward to it for weeks.

So I took a break, made some tea and ate a snack because sometimes a blood sugar boost and tea actually is the best remedy before going on.

A little more resolve in my system, and I found a way to salvage two of the four layers, effectively putting the cake back in adequate proportion territory, and still plenty enough for a birthday.

 

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For the artistic frosting finale, I realized the downsizing really put a hamper on how the color scheme / paint-like effect of the frosting was going to end up and at the end, William laughed at the looks of my finished result, although ‘it doesn’t look bad, really‘ were the words that came from him, and ‘just different than what you were going for.’

 

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Different than what I was going for are probably words that describe most things for me. There’s that river again, which I cannot push. Trust and go with the flow. Again.

And maybe believe in yourself and know that you / I / we can make good come from every challenge.

 

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Back to the birthday cake and it turned out tasting, if not looking, perfect. Almond poppy seed layers from this base recipe, cream cheese frosting, and a few splashes of color from mostly natural food dyes, which was part of the project.

What all that has to do with today’s recipe, I’m not entirely sure. Other than we like poppy seeds in this house. And raisins. And cake, in various forms. Occasionally.

Fittingly though, I first made this beet + seed loaf cake, a major spin-off from Nigel Slater’s popular original, for a Mad Hatter Tea Party at work last spring. The party was for our volunteers and since most of them are retired master gardeners who also love earthy flavors and garden-inspired things, the cake was quickly gobbled up with approval. The tweaks I gave the original involve substantially less sugar and some more wholesome flours and it’s safe to say this is more of a breakfast or snack loaf, rather than a sugar rush in a slice.

 

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Beet + Seed Loaf Cake, makes 1 9×5 or 8×4-inch loaf
The flours can be changed here, depending on what’s on hand. Instead of chickpea, sorghum or millet are great substitutes. I used ground flax seeds here instead of eggs, but an earlier version of this made with 2 eggs instead also resulted well. 

2 Tbs. ground flax seeds
6 Tbs. water

100 grams / 1 cup chickpea flour
70 grams  / a scant 1/2 cup brown rice flour
25 grams / ¼ cup arrowroot flour
½ tsp baking soda

1 tsp. baking powder
½ tsp. salt
½ tsp ground cinnamon
1 tsp. vanilla extract

¼ cup coconut oil
½ cup applesauce
70 grams / 3 Tbs. brown rice syrup
150-170g / 5-6 oz. raw beet, shredded coarsely
juice of half a lemon
½ cup raisins
½ cup mixed seeds (sunflower, pumpkin, etc.)
4 tsp. poppy seeds, divided

  • Preheat the oven to 350F / 180C. Line a loaf pan with baking parchment. A 9×5 will yield a larger, more compact loaf, and a slightly smaller pan will yield slices that are taller.
  • In a small bowl, combine the flax and water and then set aside for a few minutes.
  • Stir together the flour, baking soda, baking powder, salt and cinnamon. In a separate bowl, mix the vanilla, coconut oil, applesauce, and brown rice syrup. Stir in the flax meal.
  • Grate the beetroot coarsely and fold into the mixture, then add the lemon juice, raisins, mixed seeds, and 2 teaspoons of poppy seeds. Then stir in the flour mixture.
  • Pour the mixture into the cake pan, smooth the top, and then sprinkle over the remaining 2 teaspoons of poppy seeds. Bake for 50-55 minutes and test with a toothpick to see if done. The cake should be moist inside but not sticky.
  • Leave the loaf to cool for a good 20 minutes before turning out of its pan on to a  cooling rack.
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Pistachio Rhubarb + Candied Ginger Loaf

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If you search google for pistachio and rhubarb, just about a gazillion delicious recipes pop up. The two ingredients are a classic pairing. But so are strawberries and rhubarb, orange and rhubarb, honey and rhubarb, rhubarb and rose, and of course, ginger and rhubarb. Personally I love them all as well as rhubarb just on its own.

When we moved into our house in early 2016, the first plant to go in the ground was rhubarb. And as a two-person household with four healthy plants, we get to enjoy a lot of it. And by we I mean one of us absolutely loves it in ever-y-thing, and one of us thinks he doesn’t.

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The Recipe Redux asked us to make a healthy-ish recipe to celebrate spring celebrations–something like baby or bridal showers, graduations, and the like. As I’m writing this, it is commencement day for my master of science degree in clinical nutrition, and since I decided not to make the trip back across the country to actually partake in it, celebrating at home with my longest run since Boston and this rhubarb loaf will do quite nicely.

Before we get there, let me tell you a little interesting nutritional tidbit about rhubarb and its oxalic acid content.

Many people know that rhubarb leaves are poisonous and can cause harm if ingested. It’s why they’re never sold with the leaves on. What most don’t know is that they are toxic because they contain a lot of oxalic acid which the stalks also contain, though not as much. Spinach, beet greens, and Swiss chard are also high in oxalic acid, which is why for some they can have that puckery-weird mouthfeel that also presents in unsweetened rhubarb. Interestingly, rhubarb is high in calcium, which spinach and Sweet chard has a bit of as well but the oxalate content interferes with absorption, so much so that when I worked for the Linus Pauling Institute, the researchers there said not to expect to get any calcium from a meal with lots of rhubarb, spinach, or Swiss chard. Other sources are a little more lenient on this topic (1, 2). Though there is nutritional debate on the idea, oxalic acid may also interfere with absorption of the iron content from spinach–which for this or other reasons is not at all a ‘good source’ of iron because of its absorption rate despite myths that it is in the plant-based community and beyond.

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Now, out of the nutritional weeds and into reality. So what is wrong with eating lots and lots of high oxalate-containing foods? Other than needing to get your calcium elsewhere, certain people can develop kidney stones if they consume too much. Otherwise, those leafy greens and rhubarb are packed with lots of other nutrients we need. And this is a good time to remind us all that eating a diverse variety of whole as-close-to-nature-made foods is best for health.

With all that new knowledge circulating in our brains, let’s have a slice of tea cake / loaf and celebrate. Because I’m no longer a grad student, it’s rhubarb season, is May the best month, and the sun rises early and sets late these days making more time for play.

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Whatever your cause for celebration, this is a nice little loaf for an occasion. It’s not overly sweet, not too rich, but has just enough punches of sweetness from the candied ginger and roundness of flavor to make it all come together well. Combined with the pinks and greens in the loaf from the pistachios and rhubarb (more so if you have pinker rhubarb stalks than mine), it’s delicious and in my opinion, a good way to celebrate this classic pairing of rhubarb, pistachios, ginger, and because I couldn’t resist, a bit of orange!

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Pistachio Rhubarb + Candied Ginger Loaf, makes one large loaf of about 10 slices

1/3 cup (70 g) sugar
1/2 cup (110 g) coconut oil
1 cup (110 g) non-dairy yogurt
2 Tbs. ground flax + 6 Tbs. water
1 tsp. pure vanilla extract
2 Tbs. orange juice and zest from 1 orange
2 cups (230 g) chopped rhubarb
1 cup (120 g) chickpea flour
2/3 cup (70 g) sorghum flour
1/4 cup (30 g) arrowroot starch
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup (50 g) pistachios, chopped
1/4 cup (30 g) candied ginger pieces, diced small

  • Preheat oven to 350 degrees F and line a large 9 x 5-inch loaf pan with parchment paper.
  • In a small dish combine the flax seeds and water to form a slurry. Allow to sit and thicken up for about 5 minutes.
  • In a large bowl, whisk together the sugar, oil, flax slurry, yogurt, vanilla, orange juice and zest, and rhubarb. In another bowl, combine the flours, arrowroot, baking powder, baking soda, ginger and salt. Add the wet ingredients to the dry and fold in the chopped pistachios and ginger pieces.
  • Transfer the batter to the prepared pan and bake for 60 to 70 minutes, rotating halfway through for even baking. A toothpick inserted into the center will come out clean once its done.
  • Remove from the oven, cool on a wire rack for 10-15 minutes before removing the loaf from the pan. Cool completely before serving, and as usual with this type of loaf recipe, the flavors generally combine and improve on the day after baking.

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  1. Weil, A. (2008). Avoid Vegetables with Oxalic Acid?
  2. WH Foods. (n.d.). Can you tell me about oxalates, including the foods that contain them and how are they related to nutrition and health?