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Apple-Rhubarb Loaf

March 19, 2012

This loaf is delicious on its own or with almond butter for breakfast.

½ cup spelt flour

½ cup whole wheat flour

1/3 granulated cane sugar (organic)

1 t baking soda

½ t baking powder

½ t cinnamon

2 eggs (local and free range)

¼ cup olive oil

2 cups coarsely pureed apples (local and organic)

3 T honey

2 cups rhubarb*, tossed with a little sugar

½ cup sunflower seeds (optional)


1. Mix dry ingredients in small bowl.

2. Mix eggs, oil, pureed apples and honey in large bowl. Incorporate dry ingredients.

3. Add rhubarb and seeds and mix well.

4. Bake for about 65 minutes at 350degrees C in a loaf pan (or about 25 minutes for muffins).

5. Enjoy!

*I used frozen rhubarb and just let it thaw for a few hours before making the loaf.

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