Saturday, May 27, 2017

Rhubarb Coconut Loaf

1/2 cup coconut flour
1 cup whole-wheat flour
1/2 oats
1/4 cup bran
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups milk
2 eggs

2 apples peeled and corded
1 cup Rhubarb
1 tbsp of cinnamon
1/4 cup shredded coconut
Base: Combine the dry ingredients in mixing bowl. Beat milk and eggs and add to the dry ingredients and mix together. The batter should have a muffin texture to it. Add milk if it’s not sticky enough. Spoon into a square baking dish that has been greased on the bottom.

Preheat oven to 350 degrees F or 180C.
Topping: In a saucepan mix together apples, rhubarb and cinnamon. I didn’t add sugar however to make it sweeter add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.
Bake in preheated oven for about 55 – 65 min. Cool in baking dish for 10 minutes. The fruit loaf was great warm out of the oven with some plain yogurt on top.


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