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Rhubarb Compote Loaf with Fresh Strawberries Recipe

Ingredients

How to make it

  • Preheat oven to 350F, grease a loaf pan and sprinkle the bottom with coarse polenta.
  • 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.
  • Meanwhile, cream remaining sugar and cream cheese until fluffy.
  • Add vanilla, lemon juice, egg and raspberry juice, blending well.
  • Mix together flours, psyllium, flaxseed, baking soda, baking powder and 5-spice, stir into creamed mixture, alternating with the compote.
  • Fold in the chickpeas and strawberries.
  • Scrape into the prepared pan and sprinkle with the coarse sugar.
  • Bake for 1 hour, until tests done.
  • Cool 20 minutes in the pan before unmoulding onto a wire rack.
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  • jo_jo_ba 13 years ago
    Amount Per Serving
    Calories: 186.0
    Total Fat: 3.0 g
    Cholesterol: 23.3 mg
    Sodium: 36.9 mg
    Total Carbs: 36.0 g
    Dietary Fiber: 3.9 g
    Protein: 4.2 g
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jo_jo_ba Oshawa, CA

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