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Strawberry Rhubarb Crumble Loaf

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Servings 1 loaf
Author Ashley

Ingredients

Loaf

  • 1/2 cup almond flour
  • 1-1/2 cups spelt flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 2/3 cup coconut sugar
  • 2 flax eggs*
  • 1 teaspoon vanilla
  • 2/3 cup almond milk
  • 1/3 cup olive oil
  • 1 cup strawberries
  • 1 cup rhubarb, chopped

Crumble Topping

  • 1/4 cup rolled oats
  • 1/4 cup spelt flour
  • 1/4 cup coconut sugar
  • 2 tablespoons coconut oil
  • pinch sea salt
  • 1/4 teaspoon cinnamon

Instructions

For the Loaf

  • Preheat the oven to 350ºF. Lightly grease a loaf pan and line it with parchment paper.
  • Whisk together the flours, baking soda, baking powder, salt, cardamom, cinnamon and coconut sugar in a medium bowl. In another bowl, whisk together the wet ingredients.
  • Using a baking spatula, stir the dry mix into the wet until just combined. Fold in the strawberries and rhubarb. Transfer the batter to the prepared loaf pan, set aside while you make the topping.

For the Crumble Topping

  • In a small bowl use your fingers to mix together all of the crumble ingredients. Prinkle the crumble on top of the loaf and then pop the whole thing in the oven to bake for 75-90 minutes (baking time will vary from oven to oven, so keep an eye on your loaf!).
  • Once the loaf is out of the oven allow it to cool completely before removing it from the pan. This step is VERY important. If you try to remove the loaf from the pan while it is still hot it will fall apart (I know from experience..). I like to bake this loaf before bed and leave it out overnight to cool, then I can enjoy it at breakfast. Store in an air-tight container for up to a week.

Notes

*one flax egg= 1 tbsp ground flax + 3 tbsp water. Whisk together and allow to gel for 5-10 minutes.