Ingredients
1 1/2 C sweetener - I used a combination of honey, maple syrup, and agave syrup
1 very ripe avocado, mashed
1 tsp. vanilla extract
1 egg, beaten
1 cup milk
1 tbsp. lemon juice
2 1/2 cups whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup nuts, any type - I used walnuts
1 1/2 cups rhubarb, chopped
Directions
Mix the milk together with the lemon juice. Allow to sit for at least 5 minutes. Don't worry about the curdling, that's the point.
In a bowl, mix whatever sweetener you chose, avocado, vanilla, and the egg, until well combined.
In another bowl, combine the flour, salt, and baking soda.
Add the milk mixture to the avocado mixture alternately with the flour mixture, beating well after each addition.
Fold in the rhubarb and the nuts.
Turn into 2, greased, medium size loaf pans (approx. 9" x 5" x 3").
Bake at 350° F for about 45 minutes.
1 1/2 C sweetener - I used a combination of honey, maple syrup, and agave syrup
1 very ripe avocado, mashed
1 tsp. vanilla extract
1 egg, beaten
1 cup milk
1 tbsp. lemon juice
2 1/2 cups whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup nuts, any type - I used walnuts
1 1/2 cups rhubarb, chopped
Directions
Mix the milk together with the lemon juice. Allow to sit for at least 5 minutes. Don't worry about the curdling, that's the point.
In a bowl, mix whatever sweetener you chose, avocado, vanilla, and the egg, until well combined.
In another bowl, combine the flour, salt, and baking soda.
Add the milk mixture to the avocado mixture alternately with the flour mixture, beating well after each addition.
Fold in the rhubarb and the nuts.
Turn into 2, greased, medium size loaf pans (approx. 9" x 5" x 3").
Bake at 350° F for about 45 minutes.
Cool on rack completely before slicing.
No sugar! No oil! No white flour!
A new favorite.
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