Rhubarb and Ginger Quinoa Loaf
Ingredients
- 250g Quinoa Flour (gluten-free)
- 1 tsp xanthan gum
- 4 tsp baking powder (gluten-free options available)
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- 150g coconut oil
- 150g coconut or soft brown sugar
- 3 eggs
- 300g fresh rhubarb cut into 2cm pieces or to your preference
- Extra coconut oil to prep cake tin or baking paper
Preparation time: 30 mins
Cooking time: 35 – 45 mins
Oven Temperature: 180C
Method
- Pre-heat the oven to 180C or Gas Mark 4
- Prep cake loaf tin by lining with baking foil or use coconut oil
- Cream the coconut oil and sugar together
- Gradually add the eggs
- Mix the quinoa flour and other dry ingredients together and stir into the mixture
- Stir in the rhubarb
- Put the mixture into the prepared tin, smooth out evenly
- Bake for approximatley 45 minutes
- Remove from tin and cool on rack if you can to make sure bottom of cake stays firm
Enjoy!
Can be stored in fridge or frozen in slices if you have lots of rhubarb to prep and keep!