This recipe won a breakfast breads contest at the Emporia Farmers Market and a blue ribbon at the Lyon County Fain in the summer of 2011. It is worth the extra time and extensive ingredient list!
- 1cchopped rhubarb
- 2Tminced dried pineapple
- 2Tgolden raisins
- 3Toat bran
- 3Tquick oats
- 3Twhite whole wheat flour
- 1pnground ginger
- 2⁄3calmond okara*
- 5Tlocal honey
- 2⁄3cwhole wheat flour
- 1tbaking powder
Fruit Topping: Heat first 5 ingredients slowly in saucepan until sugar dissolves, rhubarb becomes slightly tender, and pineapple and raisins rehydrate. Add a drop of red food coloring if rhubarb color isn't dark enough for your taste.
Crumble Topping: Mix together oat bran, quick oats, white whole wheat flour, cinnamon, nutmeg, cardamon, ground ginger, and butter.
Base: combine egg yolks, almond okara, honey, whole wheat flour, baking powder, and salt. Fold in the whipped egg whites.
Assembly: make both toppings and preheat oven to 400 degrees before making base. As soon as egg whites are folded into base, pour it into a lightly oiled 9" x 9" baking pan. Spoon the rhubarb topping evenly over the top. Sprinkle with crumble topping.
Baking: Place in 400 degree oven, and immediately reduce temperature to 350 degrees. Bake 25-30 minutes until toothpick inserted into center comes out clean. Watch carefully near the end of cooking time to protect against browning.
*Okara is the solid residue left behind when one makes nut milk. Most commonly, okara is a soy residue left over from making soy milk which is then processed to become tofu. In this case, almonds were turned into almond milk and the residue is a delicious, high-protein and high fiber ingredient that can be used in baked goods to boost flavor, moisture and nutritional content.