Rhubarb and Hazelnut Mini Loaf
7th July 2020
FATS: 42.73g CHO: 11.56g • PRO: 3.25g • KCAL: 444
Notes
Mo's tip: I kept a few Hazelnuts to sprinkle on the top.
Ingredients
- 31g Ground Almonds
- 26g Eggs, whole, raw
- 20g Creme fraiche, full fat
- 10g Olive oil
- 19g Rhubarb, stems only, raw
- 8g Hazelnuts Chopped & Roasted Morrisons Home Baking
- 2g Psyllium Husk
- 10g of Truvia granules (or a sweetener of your choice) 1/2 teasp Barkat Baking powder
Instructions
- Cut the rhubarb into small pieces
- Pre-heat oven 170c/ Fan 150c/ Gas 4
- Reserve 3g of the hazelnuts
- Mix together the Sweetener granules, egg, oil & creme fraiche
- Stir in the ground almonds, Barkat, hazelnuts and lastly the rhubarb
- Place in two lightly greased mini loaf tins 4”x2.5” and cook for approx 20 mins
- Cool in the tin for a few minutes before turning out.
- Can be batched and frozen
- Each mini loaf gives: FAT: 21.36g PRO: 5.77g CHO: 1.62g
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