Rhubarb & Blueberry Loaf

This is one of the best desserts I have had for a long time. It’s naturally sweet, full of flavour and looks amazing. You wont taste a better gluten/dairy/sugar free loaf than this!

Roughly 8-10 slices

Prep: 10-15 mins

Cooking: 25-30 mins

GF,DF,V,RSF can be made VG if you just use maple syrup instead of honey

Ingredients:

• 2 stalks rhubarb
• 2 small bananas
• 1 1/2 cups brown rice flour
• 1 cup ground almonds
• 1 cup fresh blueberries
• 2 tablespoons chia seeds
• 5 tablespoons maple syrup
• 5 tablespoons honey (if you’re vegan use more maple syrup instead)

Method:

First off heat a saucepan with 2 tablespoons of coconut oil, now cut the rhubarb into small pieces and place into the saucepan along with the 5 tablespoons of maple syrup and reduce to a medium heat and cook for 5-7 minutes until soft.

Whilst the rhubarb is cooking cut the bananas into small pieces and place into a mixing bowl and mash with a fork, then add the fresh blueberries and mash once again. Finally once the rhubarb is cooked add to the mixing bowl along with the 5 tablespoons of honey and mix together.

Now add the chia seeds, ground almonds and brown rice flour to the mixing bowl and mix together until you have a nice batter that doesn’t stick to the bowl.

Place baking paper inside a small sized bread baking tray and grease with coconut oil.

Now evenly place the batter into the baking tray, smoothing the top with a spoon.

Pre-heat the oven for 10 minutes at 180 degrees C, then place the baking tray in the oven for roughly 30 minutes. You can test that its cooked by sticking a fork into the middle and if it comes out clean its cooked.

Allow it to cool for 30 minutes before serving.

Tip: If you wish to have a slightly browner/crispier top you can lightly layer the top with maple syrup.