Spring means fresh rhubarb in my garden!!! Yay!! It is the first thing that i am able to pick from my garden every spring! I love that I can just go out to my back yard and pick fruits and vegetables! Can’t wait for more to be ready!!
I have always loved rhubarb! I think it’s a love it or hate it item. Some people absolutely hate rhubarb. I also love the mixture of strawberries and rhubarb. Especially in pie, strawberry rhubarb pancakes and in strawberry rhubarb crisp. This time, I went for a different approach and I love the results. I hope you do as well!
Rhubarb Walnut Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)
1 1/2 c. gluten free flour mix
3/4 tsp. xanthan gum
1 tsp. baking soda
1 /4 tsp. sea salt
2 tsp. ground cinnamon
1/2 c. coconut oil
3/4 c. xylitol (or desired sweetener)
1/2 c. milk alternative
1 Tbsp. lemon juice
2 eggs (or 2 gel eggs for vegan**)
2 c. diced rhubarb
1 c. chopped walnuts (or omit for nut free)
Preheat oven to 350 degrees
In a medium size bowl, whisk together flour mix, xanthan gum, baking soda, salt, and cinnamon. Set aside.
In a large bowl cream together, coconut oil and xylitol. Cream in milk alternative, lemon juice and eggs. Add in flour mixture and mix well. Stir in rhubarb and walnuts.
Pour batter into greased 4″ by 7″ loaf pan. Bake for 50-60 minutes or until toothpick comes out dry. Let cool in the pan for 20 minutes before removing. Can be stored in a sealed container on the counter for two days. Freezes well.
**To make two gel eggs mix together 2 Tbsp. ground chia with 6 Tbsp. water. Let sit for five minutes. Add in when eggs are called for in recipe.