Sunday, August 4, 2013

Rhubarb Oat Quick Bread

Because we all enjoyed it so much and because Isabella kept asking for seconds (and that's a BIG deal), I've actually made this recipe twice! Once as a loaf of bread and once as muffins. Both were fabulous! This recipe came from For those not wanting to use real eggs, I made this recipe using Ener-G Egg replacer and it worked great! I'm betting flax seeds or meal would probably work as well. 

No, this isn't my picture...I flaked on that.

  • ¾ cup old-fashioned oats
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ cup crushed pecans or walnuts
  • 2½ cups rhubarb, divided
  • ¾ + 2 tablespoons cup maple syrup
  • ⅓ cup pecan or walnut oil
  • 2 eggs
  • oatmeal and nuts to top
  1. In a medium sauce pot, combine 1 cup rhubarb and 2 tablespoons of maple syrup. Cook over medium-low heat until rhubarb is broke down, 10-15 minutes. Set aside and let cook slightly.
  2. Preheat oven to 350˚and generously butter/oil a 8 or 9″ loaf pan.
  3. In a food processor, pulse oats until almost flour- I still like little pieces of oats left. Pour into a large bowl and add wheat flour,spices, baking soda, and nuts.
  4. In a separate bowl, whisk together rhubarb puree, maple syrup, oil, and two eggs. I like to extra nuttiness the nut oil adds but you can also use melted butter or coconut oil. Combine puree mixture, dry ingredients, and the remaining 1½ cups of rhubarb. Stir until just combined (don’t over stir!)
  5. Pour into prepared pan and sprinkle with oats and nuts. Bake for 50-60 minutes. Top should spring back lightly and when a knife is entered, it should come out clean. Let cool and slice!

Happy Baking!


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