Rhubarb & Strawberry Bread

Written By Sarah Miller
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Ingredients:
1 cup all-purpose flour
1 cup traditional oats
1/2 cup wholemeal flour
1 tablespoon baking powder
1/2 cup milk
1/2 cup locally sourced honey
1/4 cup olive oil
2 free range eggs
1/2 vanilla pod, seeds only
1 cup of our frozen rhubarb slices
1 cup of our frozen strawberries

Method: 

  • Preheat your oven to 180 degrees (Celcius).

  • In a large bowl, combine the all-purpose flour, oats, wholemeal flour and baking powder.

  • Then in a medium bowl, mix all of your wet ingredients together. Once combined, pour over your dry mixture.

  • Fold through the strawberries & rhubarb.

  • Grease a loaf pan and line with baking paper. Then carefully pour in your mixture.

  • Bake for 60 minutes. Just a note that honey accelerates browning, so I placed a piece of alfoil over the loaf very lightly halfway through the bake to stop the browning but continue the baking process.

  • The bread is done once you can insert a toothpick and it comes out completely clean.

This bread is beautiful just how it is, or even try lightly toasting and serving with a beautiful sugar-free jam. 

Sarah Miller
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Vegan Raspberry Muffins