by Lisa Podlecki, RD,
Diploma Sport Nutrition IOC
Get the most out of fresh summer fruit by making this delicious dessert loaded with berries. Pair with a side of ice cream or yogurt for a perfect summer treat! Feel free to substitute or mix in a variety of your favourite fruits.
Recipe adapted from Thug Kitchen Party Grub cookbook
¾ cup (175 mL) oat flour*
¼ cup (60 mL) brown sugar
½ tsp. (2 mL) ground ginger
1 tsp. (5 mL) cinnamon
3 tbsp. (45 mL) olive oil
1 cup (250 mL) milk
1 tsp. (5 mL) lemon juice
⅓ cup (75 mL) sugar
1 tsp. (5 mL) vanilla extract
¼ cup (60 mL) olive oil
1¼ cups (310 mL) whole wheat all-purpose flour
½ cup (125 mL) oat flour*
2½ tsp. (12 mL) baking powder
½ tsp. (2 mL) salt
2 cups (500 mL) fresh or frozen blueberries
Preheat oven to 375°F (190°C). Lightly grease a 9-inch dish (deep enough for a cake). Make the topping by mixing together the flour, sugar, ginger and cinnamon in a medium-sized bowl. Drizzle in olive oil. Crumble it in with your fingers so that no pieces are left dry.
Pour milk in a measuring cup and add lemon juice. In a large-sized bowl, mix together sugar, vanilla extract and olive oil. Add the milk mixture and stir. In a medium bowl, stir together flours, baking powder and salt. Slowly add the flour mixture to the wet ingredients and stir until well combined. Fold in 1½ cups blueberries. Pour batter into the prepared baking dish. Add the remaining ½ cup berries on top and gently press into the batter. Evenly sprinkle the topping over the cake and place dish onto the middle rack of the oven. Bake for about 35 to 45 minutes or until topping becomes brown. You may also check by inserting a toothpick in the middle of the cake (if ready, it will come out dry). Allow the cake to cool for 45 minutes to an hour in the pan. Serve with a side of ice cream or yogurt.
*To make oat flour, blend rolled oats in a food processor until it has a flour-like consistency.
Lisa Podlecki is a Registered Dietitian and Sports Nutritionist in Edmonton. Lisa loves helping individuals meet their nutrition goals in a healthy and sustainable way and regularly speaks at the Running Room training programs. For more information, visit her website at www.oaktreenutrition.com. (Bio photo: Kaihla Tonai Photography)