November 26, 2010

Rhubarb and Apple Loaf with Cinnamon Yoghurt

Well what can I say? Rhubarbs are in season here in Australia so of course I am embracing them as much as I can. I have stacked some in my freezer (cut into small pieces and stored in freezer bags) for when it won't be available, I've made those rhubarb muffins and the rhubarb frozen yoghurt recently and even made rhubarb marmalade to bring for my partner's parents when we meet them this Sunday for pre-Christmas and First Advent lunch.

This is a superbly easy loaf to whip up when you are craving for something special for breakfast or something to have with your afternoon tea. I hope you all have a nice and relaxing weekend!

Rhubarb and Apple Loaf

2 cups organic white, unbleached spelt flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
4 large free-range eggs
2 small apples, very finely grated
1 tbsp raw honey
1 tsp natural vanilla extract
2 cups rhubarb, cut into small pieces

Cinnamon Yoghurt

1 cup organic plain yoghurt
1 tsp ground cinnamon
1 tsp natural vanilla extract
2 tsp raw honey

Preheat oven to 180C and prepare a regular size loaf tin.

Sieve the flour, baking powder and bicard soda in a bowl. In another bowl, whisk the eggs, add in the apple, honey and vanilla and whisk to combine. Add the dry ingredients and fold to combine. Lastly, fold in the rhubarb. Pour into the prepared tin and bake for 50-60 minutes. For the yoghurt, combine all ingredients in a bowl and mix well. Serve the loaf with the cinnamon yoghurt.