Strawberry, Rhubarb, Banana & Coconut Loaf

THIS RECIPE USES

Cauliflower Flour Mix

A rather simple but impressive cake to add to your repertoire. Stores well for a couple of days. Reheat lightly before serving and enjoy with your favourite yoghurt, cream or ice-cream.

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Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Snack
Servings 1 Loaf

Ingredients  

  • 1/2 bunch rhubarb washed, cut into 3cm lengths
  • 1 punnet strawberries
  • ¼ cup maple syrup or honey
  • 3 overripe banana mashed
  • 3 eggs
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • Zest 1 orange
  • ½ cup coconut oil melted
  • 1 cup almond meal or desiccated coconut
  • 1 ½ tsp baking powder
  • 1 ½ cups PomPom Paddock flour
  • Pinch salt

Method 

  • Preheat an oven to 180C and grease and line a large loaf tin, approx. 25cm long.
  • Combine the rhubarb, strawberries and maple in a pot and cook over medium/high heat until broken down and lightly thickened, about 7 minutes. Set aside to cool.
  • In a bowl of a mixer, mash the banana and dd the eggs and sugar. Whisking to a smooth puree. Add the cinnamon, orange, coconut oil, almond meal, baking powder and PPP flour mix with a good pinch of salt.
  • Spoon the batter into the loaf tin and spoon in enough of the rhubarb jam to cover the top then using a knife, stir it through the batter slightly.
  • Bake the cake for 40 minutes, until a skewer comes out clean.
  • Serve the cake with your favourite ice-cream, yoghurt or cream.
Categories Sweet
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