Moist, fluffy and slightly sweet, this can be served for brunch or dessert, plain or topped with Rhubarb Sauce with Star Anise.
Jeannine

Mix flours, baking powder, salt, cinnamon and mashed cardamom pods together in a medium-large mixing bowl until well blended.

In a small-medium mixing bowl, cream together olive oil, coconut oil, brown sugar and cinnamon.  Add applesauce, eggs and about ½ the rice milk.  Stir with a fork until the eggs are well incorporated.  Stir in the remaining rice milk.

Pour the liquid into the dry ingredients and stir with a spoon until smooth and well blended.

Grease a glass pie dish, or similar size shallow baking dish.  Pour batter into dish and bake in a 350 degrees oven for 25 minutes or until a knife inserted into the middle comes out clean.

If you want to add the crumble topping option below, do so after about 15 minutes, once the surface of the cake looses its liquid sheen, sprinkling it gently in an even layer over the cake.  Return the cake to the oven for 10-15 minutes, turning the oven up to 375 degrees for that time.

Optional Crumble Topping
Cream the olive oil, coconut and sugar together.  Add the oats, stirring with a fork until well blended.  Stir in the fruit juice and mix well.  Set it in the fridge until you’re ready for it.

Ingredients
Cake:
1 1/3 cup rice milk (or dairy milk, water or other nut milk)

1 cup rice flour

1 cup buckwheat flour

1 cup applesauce

2 eggs

5 tbsp olive oil

4 tbsp coconut oil – allow to warm up and become soft, but not liquid

1 ¼ tbsp baking powder

4-6 cardamom pods, peeled and mashed

3 tbsp brown sugar

1 tbsp cinnamon

½ tsp salt

¼ tsp vanilla

Optional Crumble Topping:

¾ cup oats – gluten-free oats are available at the Co-op

3 tbsp finely chopped nuts

1 tbsp coconut oil

1 tbsp olive oil

1 tbsp brown sugar

1 tbsp fruit juice or plain water (Rhubarb Sauce with Star Anise works well, too)

Jeannine's variation on the French classic egg dish is made with your choice of veggies, cheese and/or meat and uses grated potato for the crust

Preheat oven to 350.  Oil or grease your baking dish or skillet.  Line the bottom and sides up about 1 1/2 inches with the grated, drained potatoes.

Crack all eggs into a mixing bowl and beat until all yolks are broken and mixed somewhat with the whites.  Add seasonings and mix well.  Add veggies, mix.  Add cheese, mix.  Pour the egg mixture into the baking dish with the grated potatoes.

Bake until the egg mixture is firm throughout (test it with a blunt knife or toothpick).  If you use "wet" veggies like zukes or tomatoes you may need a little more cooking time to achieve the moisture level of your preference, just make sure you don't burn the bottom.  For longer cooking with less chance of burning, set the oven to 325.

Serve with garnishes; salsa, chutney, sour cream...

Ingredients

Potatoes - grated, with the liquid squeezed out - you need enough to line the bottom of a cast iron skillet or shallow baking dish (even a pie pan for 2 or 3 servings)

Eggs - 2 eggs person

Veggies - one or more, chopped from medium to rough chop; you can even use leftover steamed veggies - use about 1/4 cup per person

Cheese - any kind you like, as much as you like

Seasonings - salt, pepper, crushed garlic, fresh or dried herbs, chopped yellow or green onions or chives or shallots; curry powder; chili powder...you get the idea?