So, I found a recipe online here and adapted it. My adapted recipe is as follows:
Buttermilk Rhubarb Bread
Ingredients:
3/4 cup rapadura or sucanat
1/3 cup coconut oil, melted (any oil will do - I only bake with organic coconut oil or butter)
1 egg
1/2 cup buttermilk
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1 tsp vanilla
1 1/4 cup whole spelt flour, or flour of your liking (I used whole spelt)
1/2 cup buttermilk
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1 tsp vanilla
1 1/4 cup whole spelt flour, or flour of your liking (I used whole spelt)
2/3 cup diced rhubarb
1/3 cup chopped pecans, toasted (optional)
1/3 cup chopped pecans, toasted (optional)
Directions:
- Mix all bread ingredients in a large mixing bowl
- Generously grease a bread pan. You can also line the pan with parchment paper for even easier removal once baked.
- Pour the batter into the pan
- Bake at 325F (160C) for 55-65 minutes or until it tests done.
- Allow to cool before tipping out of pan.
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