There are recipes I don’t post. Not because they aren’t good, but I
a) Don’t think they will turn out, and
b) I’m cooking you know, to eat. Taking photos and writing down recipe changes and anecdotes isn’t necessarily the first thing I’m thinking of.
The origin of these mini loaves goes back month or so. I wanted to bring something hearty, healthy(ish) and seasonal for a work breakfast. We were having a special early-morning meeting to Rachael Ray. Why? Well this can explain things a bit more eloquently and efficiently than I can.
Ok, we’re all back? Back to the food. I think I will forever associate those loaves with viewing that segment. In reality, we could have watched it online, but the novelty of having mini loaves, fresh fruit salad, yogurt and croissants (additional contributions) watching daytime TV in a boardroom is a luxury seldom enjoyed. We just rolled with it to say the least.
This recipe was originally made into one large loaf, which could also be adapted to muffins, but the idea of having your own mini loaf, or anything for that matter never gets old to me.
These loaves have everything you would ever want in a breakfast cake. They are healthy, low in fat, high in protein, loaded with fruit (two ways) and of course, the crucial crumble topping. Like I said before, I’m currently on a strawberry rhubarb kick, but any other berries would work just as well. For the jammy layer, I would not suggest using apples, since they don’t get as gooey when cooked down-cranberry would be a great combination though! Or, if you have an apple jelly on hand that would probably be delicious. You can of course, omit the jam layer altogether and just have an awesome fruit studded loaf.
Strawberry Rhubarb Breakfast Mini Loaves aka Rachael Ray Loaves
Adapted From Smitten Kitchen
Makes 1 loaf, 4-6 mini loaves, 8- 12 muffins
*I would recommend doubling your batter if you plan on sharing these
- 1/2 cup light maple syrup
- 1/3 cup vegetable oil or coconut oil
- 1 egg
- 1/2 teaspoon vanilla
- 1 tablespoon rum
- 1/4 cup oats
- 1/2 cup flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup yoghurt
- 1/2 cup diced rhubarb
- 1/2 cup sliced strawberries
- zest of half an orange
- 1 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 3 to 3 1/2 tablespoons flour
- 2 tablespoons coconut oil, melted
- 1/4 cup chopped pecans or almonds
- 1 cup rhubarb
- 1 cup strawberries
- 1/4 cup honey or maple syrup
- 1 tablespoon ginger
- Preheat oven to 350˚
- Make Filling: Put all ingredients into pot, simmer on medium until reduced and jammy, about 10 minutes. Remove from heat and cool.
- Beat together the brown sugar, vegetable oil, egg, vanilla and rum. Combine the flours, oats, salt and baking soda in separate bowl. Add dry ingredients to first mixture with the yogurt. Stir in strawberries, rhubarb and orange zest.
- Divide the batter into each greased muffin/mini loaf pans, filling each cup roughly 1/3 of the way full.
- Spread a thin layer of reserved jam mixture on top of batter, about 2 tablespoons. Swirl a bit to mix in. You may have extra jam, depending on how much you reduce it, which is totally fine since it’s delicious on everything.
- Divide remaining batter among muffin/mini loaf pans on top of jam mixture.
- Combine topping ingredients except the pecans, they should be thick and clumpy; add the nuts last and sprinkle over each cake.
- Bake at 350° for about 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
- Let cool about 10 minutes before removing from pan, gently loosening the sides with a knife, detaching any sticky jammy bits.