It doesn't have to be mother's day to remind our loved ones how much we appreciate them. This Sunday grab mom's favorite magazines and make her a healthy smoothie or a fruit platter for breakfast. And if you have leftover smoothies or fruits incorporate them into the following cake recipe and serve it with tea for a great afternoon snack.
1 cup frozen (or 6 fresh) strawberries
The following cake recipe is not a conventional one; it is the outcome of my efforts to use leftover smoothies and fruit platters. Why not enjoy the fruits and leftover smoothies in a different form? Re-using is better for the environment than recycling, of course you can compost your leftover fruits but here is a better way to use them. I know when baking exact measurements are very important, but depending on the amount of fruit or smoothie you have, you can adjust the amount of flour. The batter should not be too watery or too thick. The goal for this cake is to re-use leftover nutrient rich fruits, the cake will be moist with a pleasing fruity flavor.
2 cups whole wheat flour
1/2 honey or 1 cup sugar
leftover fruits approx. 1 1/2 cup (I had sliced banana, orange, strawberry, and pineapple)
leftover smoothie1 or 1/2 cup (any type)
1 tsp vanilla extract (use only pure vanilla extract to avoid added corn syrup)
2 teaspoons baking powder
1 1/2 tablespoon cinnamon
1/4 cup canola oil
1/3 cup walnuts or sliced almonds
1/3 cup dried cranberries
1. Preheat oven to 350 F. Grease and flour one 9x13 inch pan. Mix together the flour, baking powder, cinnamon set aside. If you are using fruits or both fruits and smoothie put them into a blender with honey, sugar, vanilla and oil blend all the ingredients for 1 min.
2. Add the fruit mixture in a large bowl. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with fruit mixture, beating just to combine. Finally, stir in walnuts and dried cranberries. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
If you like you can add a touch of strawberry glaze made with fresh strawberries with no added butter and corn syrup just the flavor of fresh strawberries.
2 cups ripe strawberries, washed and hulled
1/3 cup agave nectar (1/2 cup or sugar)
1 1/2 teaspoons cornstarch, dissolved in 1/4 cup cold water*
1 teaspoons lemon juice (optional)
Crush the strawberries and place in a saucepan with sugar, water, salt and cornstarch. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring constantly as it thicken it will turn clearer. Cool slightly before serve.
If you don't have cornstarch at home you can just add 3 tablespoons vanilla pudding. You don't need to add agave nectar if you are using vanilla pudding.