This dairy and gluten-free Apple Rhubarb Loaf makes for a delicious snack or a healthy spring and summertime dessert. It’s light, moist and is naturally sweetened with apples and coconut sugar.
To prepare rhubarb, peel away the stringy outer layer prior to dicing and cooking it as instructed in the recipe below. This prevents you from ending up with fibrous strings of rhubarb within your loaf. Cooking the apple and rhubarb prior to baking the loaf helps to soften the fruit and also gives the loaf more rise. Pay attention to how the dough expands when you add the hot apple and rhubarb mixture, which helps to create a light and moist apple rhubarb loaf!
This dairy and gluten-free Apple Rhubarb Loaf makes for a delicious snack or a healthy spring and summertime dessert. It’s light, moist, and is naturally sweetened with apples and coconut sugar.
To prepare rhubarb, peel away the stringy outer layer prior to dicing and cooking it as instructed in the recipe below. This prevents you from ending up with fibrous strings of rhubarb within your loaf. Cooking the apple and rhubarb prior to baking the loaf helps to soften the fruit and also gives the loaf more rise. The dough rises and expands when you add the hot apple and rhubarb mixture, which helps to create a light and moist apple rhubarb loaf!
This Apple Rhubarb loaf is free of almost all of the most common food sensitivities, including gluten and dairy. Although gluten and dairy aren’t issues for everyone, they are the most common food sensitivities discovered by my patients and those who complete my Elimination Diet Meal Plan online program.
The symptoms caused by food sensitivities are much different from those produced by food allergies (ex: peanut allergy), and include chronic issues like fatigue, bloating, digestive upset, acne, eczema, anxiety, joint pain and headaches. Whenever I have patients presenting with these concerns, identifying if they are experiencing food sensitivities is always one of my first steps! Most often this is done through the completion of an Elimination Diet, which enables you to identify your food sensitivities while losing weight and boosting your health and energy in the process!
Do you know if the ingredients in your diet are fueling or fooling your body? Download my free eBook “A Naturopathic Guide to Identifying your Food Sensitivities” to find out!
Enjoy!
Apple Rhubarb Loaf
This dairy and gluten-free Apple Rhubarb Loaf makes for a delicious snack or a healthy spring and summertime dessert.
Ingredients
- 1 large apple (2 cups), peeled and diced
- 1 ½ cups rhubarb (approximately 4-5 stalks), diced
- ¼ cup coconut oil
- ½ cup coconut sugar or organic cane sugar
- 2 organic eggs
- ⅓ cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1 ¼ cups buckwheat flour
- 1 tsp baking soda
- 2 tsp cinnamon
- ¼ tsp sea salt
- For sprinkling top of loaf: 1 tsp coconut sugar and ¼ tsp cinnamon
Instructions
- Preheat your oven to 350℉ and line a loaf pan with parchment paper.
- Peel, core and dice your apple. Remove the fibrous outer layer of the rhubarb by peeling off the outer red strands, before dicing the rhubarb.
- Heat your coconut oil in a medium saucepan over medium heat. Add the diced apple and rhubarb, and sugar and stir well. Cover and cook for 5-7 minutes or until the apples and rhubarb are tender, stirring occasionally as it’s cooked.
- While the apple and rhubarb is cooking on the stove, beat your eggs in a large mixing bowl for 30-40 seconds until slightly frothy. Add the coconut milk and the vanilla extract to this mixture and beat for 5-10 seconds to combine.
- Add your dry ingredients (buckwheat flour, baking soda, cinnamon and sea salt) to the egg mixture and stir to combine.
- Add the cooked apple and rhubarb mixture to the other ingredients in the mixing bowl while it is still hot, and stir to combine. The mixture may rise and become a bit frothy because of the heat (this is a good thing!).
- Pour the mixture into your loaf pan lined with parchment paper, and sprinkle the top with the extra cinnamon and sugar. Bake at 350℉ for 45 minutes.
- Let the loaf cool to room temperature on a wire rack, slice, and enjoy! Leftovers may be stored in the refrigerator for up to 4-5 days.
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