Rhubarb, Coconut Loaf

Servings: 10–12
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup coconut flour
• 1 cup whole wheat flour
• 1/2 oats
• 1/4 cup bran
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 cups milk
• 2 eggs

Topping:

• 2 apples, peeled and corded
• 1 cup rhubarb
• 1 tablespoon of cinnamon
• 1/4 cup shredded coconut

Directions:

Base: Combine the dry ingredients in mixing bowl. Beat milk and eggs, add to the dry ingredients, and mix together. The batter should have a muffin texture to it. Add milk if it’s not sticky enough. Spoon into a square baking dish that has been greased on the bottom.

Preheat oven to 350 degrees F or 180 C.

Topping: In a saucepan, mix together apples, rhubarb, and cinnamon. I didn’t add sugar; however, to make it sweeter, add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.

Bake in preheated oven for about 55–65 minutes. Cool in baking dish for 10 minutes. The fruit loaf was great warm out of the oven with some plain yogurt on top.

Recipe and photo submitted by Lina, Victoria, AK.

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