Shared with us by the incredible Sophie Guidolin. Enjoy!
Prep + cook time 1½ hours (+ standing) serves 14
- 250g trimmed rhubarb, cut into 2cm pieces
- 1 tablespoon pure maple syrup
- 2 tablespoons orange juice
- ⅔ cup (110g) coconut sugar
- ¾ cup (60g) desiccated coconut
- 1 cup (160g) wholemeal plain flour
- 2 teaspoons baking powder
- ½ teaspoons bicarbonate of soda
- 2 eggs
- 1 cup (280g) plain yoghurt
- ½ cup (120g) coconut oil, melted
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated orange rind
- 125g raspberries
- Preheat oven to 160°C. Grease a 12.5cm x 23.5cm (top measurement) loaf pan; line base and sides with baking paper, extending the paper 2cm over edge.
- Combine rhubarb, maple syrup, orange juice and ¼ cup of the coconut sugar in a medium bowl.
- Place desiccated coconut in a medium bowl. Sift in flour, baking powder and soda; return husks to bowl.
- Place eggs, yoghurt, coconut oil, vanilla and orange rind in a jug; whisk to combine. Pour mixture over flour mixture. Add half the rhubarb and one-third of the raspberries; stir well to combine. Spoon mixture into tin and level the top.
- Bake for 55 minutes or until a crust has just formed on top. Working quickly, scatter the remaining rhubarb mixture and raspberries over the top; sprinkle with remaining coconut sugar.
- Return to the oven; bake for a further 15 minutes or until a skewer inserted in the centre comes out clean. Stand in the pan for 20 minutes. Using the baking paper as an aid, pull loaf from tin; cool on a wire rack.
Slice cooled loaf into individual portions and freeze. Then either eat at room temperature or serve loaf warm with nut butter, plain yoghurt or maple syrup. nutritional count per serving: 883kJ (211 cal) 18.5g carbohydrate 3.8g protein 13g total fat.
Recipe from Macros: A Wellness and Lifestyle Guide to Transform Your Body by Sophie Guidolin www.sophieguidolin.com.au