Rhubarb Compote Loaf With Fresh Strawberries |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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After realizing I didn't have all the ingredients to make the bar cookies I made the rhubarb compote for, I adapted my go-to banana bread recipe to fit, adding roasted chickpeas and fresh chopped strawberries! Ingredients:
1 tbsp coarse polenta |
3 cups chopped rhubarb |
2 tbsp raspberry juice |
1 cup sugar, divided |
1/2 cup low-fat cream cheese, softened |
1 tsp vanilla |
1 tsp lemon juice |
1 egg |
1/4 cup raspberry juice |
1 cup flour |
1/3 cup whole wheat flour |
1/3 cup yellow cornflour (not cornstarch) |
1/3 cup psyllium fibre husks |
2 tbsp ground flaxseed |
1 tsp baking soda |
1 tbsp baking powder |
1/2 tbsp chinese 5-spice powder |
2/3 cup roasted chickpeas |
5 large, fresh strawberries, chopped |
1 tsp coarse sugar |
Directions:
1. Preheat oven to 350F, grease a loaf pan and sprinkle the bottom with coarse polenta.
2. In a saucepan, cook rhubarb, 2 tbsp raspberry juice, and 1/2 cup sugar for 15-20 minutes, until it has collapsed into a thick, jammy consistency. Remove from heat and cool 20 minutes.
3. Meanwhile, cream remaining sugar and cream cheese until fluffy.
4. Add vanilla, lemon juice, egg and raspberry juice, blending well.
5. Mix together flours, psyllium, flaxseed, baking soda, baking powder and 5-spice, stir into creamed mixture, alternating with the compote.
6. Fold in the chickpeas and strawberries.
7. Scrape into the prepared pan and sprinkle with the coarse sugar.
8. Bake for 1 hour, until tests done.
9. Cool 20 minutes in the pan before unmoulding onto a wire rack.
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