Rhubarb Loaf
Another day another loaf🍃
Today I whipped up this loaf with some fresh 🍃 RHUBARB. It has a tangy flavour that cuts so nicely with the buttery, sweet, crumbly loaf. Yum — thinking of who to share this one with 🤞🏽Warm, crumbly, and perfect for the holiday season✨
Rhubarb is rich in antioxidants, particularly anthocyanins (which give it its red colour) and proanthocyanidins. These antioxidants have anti-bacterial, anti-inflammatory, and anti-cancer properties, which help protect you from many health-related issues such as heart disease, cancer, and diabetes.
INGREDIENTS
1 cup vanilla almond milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups coconut sugar
⅔ cup coconut oil
1 egg/flax egg*
1½ cups almond flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups chopped rhubarb
½ cup chopped walnuts
½ teaspoon ground cinnamon
1 tablespoon coconut butter, melted
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together almond milk, lemon juice and vanilla; let stand for 10 minutes.
Step 2
In a large bowl, mix together 1 1/2 cups coconut sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
Step 3
In a small bowl, combine 1/4 cup cinnamon sugar, cinnamon and coconut butter. Sprinkle this mixture over the unbaked loaves.
Step 4
Bake in preheated oven for 1 hour until a toothpick inserted into center of a loaf comes out clean.
