Strawberry Rhubarb Loaf

Vegan Strawberry Rhubarb Loaf Recipe


It's rhubarb season, and I have already baked up a strawberry rhubarb crumble, much like this apple crumble, and wanted to try something new with this rhubarb. I have been staying away from refined sugars, and rhubarb is naturally a bit tart, so it really needs some added sweetness to take the sourness down a notch. I decided to bake it with strawberries and maple syrup to sweeten the loaf, and it turned out fantastic! The dessert is just the right amount of sweet without being overpoweringly sugary - in fact, this strawberry rhubarb loaf would be perfect for breakfast or as a snack with tea.






The Home Baked Vegan's Strawberry Rhubarb Loaf is:


Vegan

Egg Free

Dairy Free

Refined Sugar Free

Soy Free



Here is the recipe for The Home Baked Vegan's Strawberry Rhubarb Loaf:






Ingredients:
1 1/4 Cup Strawberries, diced
1 1/4 Cup Rhubarb, diced
1/2 Cup Maple Syrup
1/2 Cup Vegetable Oil
1 Banana
1 1/2 Cup Cashew Milk
2 Cups All Purpose Flour
1 Cup Whole Wheat Flour
1 Tbsp Baking Powder



Method:

Preheat the oven to 350° F

Blend together cashew milk, banana, maple syrup and vegetable oil.


Whisk together the flours and baking powder.


Stir in 1 cup each of strawberries and rhubarb until they are coated in flour.


Add the liquid to the dry ingredients and mix until combined.


Pour the batter into a large loaf pan, and lay the remaining strawberries and rhubarb on top of the batter. 


Bake for 60-70 minutes, until a skewer inserted into the loaf comes out clean. 


Let cool, then slice and enjoy!




refined sugar free, vegan, strawberry rhubarb loaf
vegan baking, dessert
Yield: 12
Author: Alexandra Tugade | The Home Baked Vegan
Print
Strawberry Rhubarb Loaf

Strawberry Rhubarb Loaf

Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M
Vegan, Refined Sugar Free Recipe for Strawberry Rhubarb Loaf

Ingredients:

  • 1 1/4 Cup Strawberries, diced
  • 1 1/4 Cup Rhubarb, diced
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Vegetable Oil
  • 1 Banana
  • 1 1/2 Cup Cashew Milk
  • 2 Cups All Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1 Tbsp Baking Powder

Instructions:

  1. Preheat the oven to 350°F
  2. Blend together cashew milk, banana, maple syrup and vegetable oil.
  3. Whisk together the flours and baking powder.
  4. Stir in 1 cup each of strawberries and rhubarb until they are coated in flour.
  5. Add the liquid to the dry ingredients and mix until combined.
  6. Pour the batter into a large loaf pan, and lay the remaining strawberries and rhubarb on top of the batter.
  7. Bake for 60-70 minutes, until a skewer inserted into the loaf comes out clean.
  8. Let cool, then slice and enjoy!
Calories
250.11
Fat (grams)
9.98
Sat. Fat (grams)
0.80
Carbs (grams)
37.67
Fiber (grams)
2.56
Net carbs
35.11
Sugar (grams)
11.38
Protein (grams)
3.96
Sodium (milligrams)
125.23
Cholesterol (grams)
0.00
Did you make this recipe?
Tag @TheHomeBakedVegan on instagram and hashtag it #HomeBakedVegan
Created using The Recipes Generator


Comments

  1. Replies
    1. Oh my goodness, sorry! That should say 350°F - I have adjusted the recipe to show that now. Thank you!

      Delete
    2. That is what I thought, but just wanted to double check! I made it this morning, but had to sub raspberries and blueberries since I ate all the strawberries over the weekend. It is delicious, and moist. Thank you for another fabulous recipe!

      Delete

Post a comment

Popular Posts