Description
A wholesome rhubarb bread made with almond flour, perfect for breakfast or an afternoon treat.
Ingredients
Scale
- 1 ¾ cups almond flour
- 1 cup diced rhubarb
- ½ cup kefir (or dairy-free kefir)
- 2 large eggs (or vegan egg replacements)
- ½ cup maple syrup or erythritol
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cardamom or ginger
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine almond flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk together the kefir, eggs, and sweetener.
- Mix the wet ingredients into the dry ingredients until combined, then fold in the diced rhubarb.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool in the pan for 30 minutes before slicing.
Notes
Allow the bread to cool completely for best texture before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg