From the kitchen of Noelle Kelly Rhubarb compote 1 1/2 cups fresh rhubarb, diced 3/4 cup raw sugar 1/2 cup water 1 tablespoon orange zest 1 teaspoon ground cinnamon In a medium pot, combine ingredients over medium heat and cook for 30 minutes, or until rhubarb is mushy and cooked through. Filling 3/4 cup rhubarb compote 1/2 cup peacans, chopped 1/4 cup raw sugar Mix well, set aside. Coffee Cake 1 1/2 cups whole wheat white flour 1/2 cup mesquite powder or flour* 1 teaspoon baking soda 1 teaspoon baking powder pinch of salt 2 flax “eggs” (2 tbsp. flax seed meal + 6 tbsp. warm water) 1 6-ounce So Delicious Greek-Style vanilla yogurt (or you could use what is in stores) 1/4 cup So Delicious Coconut milk 1/2 cup Earth Balance margarine, melted 1 cup raw sugar 1 teaspoon vanilla extract *If you do not have mesquite, just use 2 cups flour Topping 1/2 cup pecans, chopped 1/4 cup raw sugar 1/4 teaspoon cinnamon Mix well, set aside. Preheat oven to 350 degrees. Prepare your flax “eggs” and set aside for 5 minutes. Mix the melted Earth Balance with the raw sugar and add the flax “eggs” and vanilla and mix well. Sift the flour and mesquite in a medium bowl and add baking powder, soda and salt. Add wet ingredients to dry ingredients then add yogurt and coconut milk. Fold ingredients until well mixed. Divide the batter and pour into a greased 9×9 glass dish. Add filling on top of the batter and cover with the remaining batter. Sprinkle with the topping and bake for 45-55 minutes, until a toothpick inserted into the center come out clean.