This healthy rhubarb loaf cake is made with coconut flour, fresh orange juice and pistachio nuts. A wonderful low carb, paleo dessert that's a perfect treat for summer.
I love rhubarb. Especially roasted rhubarb in delicious baked cakes that boast beautiful pockets of jam throughout.
I know many people often shy away from rhubarb when it comes to baking, but I promise you it's not as complicated as it may sound. For this recipe, you'll simply roast your diced rhubarb for 10 minutes and then once it's cooled, you'll add it to your orange coconut mix. It really couldn't be any easier.
How to make a low carb rhubarb loaf
This recipe calls for coconut flour, agave nectar and fresh orange juice (please don't buy shop bought orange juice) for its element of sweetness.
Because of it's healthier ingredients, this recipe is also grain-free, dairy-free and gluten-free - so it's pretty perfect for those following a Primal lifestyle.
Healthy Rhubarb, Orange & Pistachio Loaf
A healthy, low carb and grain-free version of the traditional, delicious and fruity rhubarb and pistachio cake.
- 118g rhubarb, diced
- 1 tsp coconut oil, melted
- Sprinkle coconut sugar
- 90g coconut flour
- 2 tbsp flaxmeal
- 1 tsp baking soda
- 1/2 tsp pink himalayan salt
- 165g agave nectar
- Juice from one large orange
- 4 large eggs
- 70g coconut oil, melted
- 1 tsp vanilla extract (optional)
- 2 handfuls pistachios (half for mix, half for topping)
Begin by preheating your oven to 190c. Line a baking tray with parchment paper and toss the rhubarb, coconut sugar and oil together. Place in the oven to bake for 10 minutes.
Adjust your cooker to 175c. In a bowl, add together your dry ingredients and mix. In a separate bowl, add together your wet ingredients and whisk everything together until bubbles appear. Slowly pour your dry ingredients into your wet mixture and fold together.
Remove the rhubarb from the oven and leave to cool before adding it into the mixture along with half of the pistachios. Mix. Pour your mixture into a lined loaf pan and top with the remaining pistachios. Pop in the middle of the oven to bake for 35-40 minutes. Keep an eye on your loaf as all oven temperatures differ.
Once cooked, remove from the oven and leave to cool completely on a rack. Store your loaf in an airtight container in the fridge for a few days.