Name: Rhubarb & Ginger Loaf (Gluten Free, Dairy Free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 400 g rhubarb; 4 tbsp water; 4 tbsp honey; 60 g dairy free spread; 1 tsp cinnamon; 1 tsp grated stem ginger; 1/2 tsp nutmeg; 2 tsp baking powder; 1 tsp xanthan gum; 100 g ground rice; 140 g gluten free self raising flour; 2 eggs

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Rhubarb & Ginger Loaf (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Cakes Recipe Keys: Dairy Free Gluten Free Mixing

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 8

Best Season: Suitable throughout the year

Instructions

Preheat the oven to 180 oC
Place the rhubarb, water and honey in a medium sized saucepan
Cook the rhubarb for about 10 minutes, until soft
Stir in the dairy free spread, cinnamon, ginger and nutmeg
In a large bowl mix together the baking powder, xanthan gum, ground rice and flour
Stir in the eggs and rhubarb mix until well combined
Pour into a greased loaf tin
Bake in the oven for 40 minutes
Allow to cool before slicing - tastes great with a little strawberry jam

Rhubarb & Ginger Loaf (Gluten Free, Dairy Free)

Ingredients

Instructions

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