Strawberry Rhubarb Bread
Sweet Strawberries and Tart Rhubarb join together in this cleaner version of a classic combination.
Servings: 12
Ingredients
- 1 cup old fashioned oats
- 1 cup whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup chopped walnuts
- 1 cup chopped rhubarb peeled
- 1 cup chopped strawberries
- ½ cup honey (or maple syrup)
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- 1 egg beaten
- 6 tablespoons milk your choice
Instructions
- Preheat oven to 350° F. Grease bread pan.
- Combine oats, flour, salt, baking soda, and chopped nuts in a large bowl.
- In a small bowl, combine honey, vanilla, egg, and milk.
- Stir wet ingredients, strawberries, and rhubarb into dry ingredients until just combined.
- Stir in melted coconut oil.
- Pour into prepared pan and bake for 40-55 minutes, until cooked all the way through. Test using a toothpick or knife. If it comes out clean, it is done.
Notes
- The batter will seem dry. That's okay. It will moisten up at it bakes.
- You should be able to switch up the ratios of strawberries and rhubarb. Just shoot for about 2 cups of cut up fruits/vegetables. (Did you know rhubarb is technically a vegetable?!)
- I used almond milk in this recipe, but I am certain any milk will be fine.