Rhubarb Orange Quick Bread

• Produce

  • 1/4 tsp Ginger
  • 1 Orange, Large zest
  • 1 1/2 cup Rhubarb

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Condiments

  • 1/2 cup Sorghum

• Pasta & Grains

  • 1/2 cup Quinoa flakes

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Cinnamon
  • 1/2 tsp Orange extract
  • 1 tsp Psyllium husk powder
  • 1 cup Quinoa flour

• Other

  • ½ Cup Granular Erythritol

Found on strengthandsunshine.com

Description

Ingredients

• 1 Cup Quinoa Flour (about 2 cups of rinsed and dried whole quinoa)
• ½ Cup Sorghum (about 1 cup whole sorghum)
• ½ Cup Quinoa Flakes
• 1 Tsp Baking Powder
• 1 Tsp Psyllium Husk Powder
• ½ Cup Granular Erythritol
• 1½ Cup Chopped Rhubarb (plus a few pieces for topping)
• 1 Large Orange (zest, juice, and scraped out membranes)
• ½ Cup Unsweetened Almond Milk (or non-dairy milk of choice)
• ½ Tsp Orange Extract
• ¼ Tsp Cinnamon
• ¼ Tsp Ginger

Directions

• Preheat the oven to 375° F.
• Grind the quinoa using your Mockmill, set aside, and grind your sorghum.
• In your stand mixer (or a bowl) mix together the flours, baking powder, psyllium, and erythritol.
• In a small food processor, process the rhubarb so it is a shredded texture. Then add 1½ cups of the shredded rhubarb to the mixing bowl as well as the zest, juice and scrapped out membranes of the orange. Add the rest of the wet ingredients and spices. Mix it all together to form your bread batter.
• Grease an 8x4 loaf pan and pour in your bread batter. Sprinkle a few extra chopped pieces of rhubarb on the top of the loaf.
• Bake the loaf in the oven for 40-45 minutes. Remove and let cool before slicing.

Nutrition