miniature-sized coconut flour loaves topped with rhubarb jam make for the perfect personal-sized (or shared!) dessert or snack.
I don’t have many rhubarb-related recipes on my site (yet), but I am working on it– slowly but surely– this makes for recipe #2 lol. So yeah, I’ve also just started. That being said, this new rhubarb-season recipe is so amazing, it makes up for the lack thereof.
I love the simplicity of this recipe. I’ve been testing it for a minute, as muffins previously (but also yes, please feel free to make this recipe as muffins if you don’t have a mini loaf tray or if you just don’t want a mini loaf! you’ll be able to make at 12 muffins or so), and in my earlier iterations I actually tried flavouring the coconut flour base – using lime or lemon – and while it certainly wasn’t *bad* (I ate all the muffins with pleasure lol), I prefer the focus on the vanilla extract in my final iteration below, and the basic-ness of the base with the jammy rhubarb on top.
This recipe relies on a familiar base too, with coconut flour, honey and coconut oil. There are not a whole of ingredients or work involved in making these loaves, which is another aspect of their overall simple vibe that I love. You can make these on the fly, they come together in one bowl, with a total of seven ingredients as long as you have your rhubarb compote ready to go. I will admit, if you need to make your compote first, that will obviously lengthen the process! Nonetheless making rhubarb compote is a pretty mindless/easy activity, allow it to simmer on the stovetop while you do whatever else you have to do in the kitchen– dishes, meal prep etc.
Also, last thing, if you aren’t sure how to make rhubarb compote, I did include a quick recipe below for you to follow.
Find the recipe for these mini rhubarb compote loaves below. Please let me know if you make them, I’d love to see how they turn out! You can find me on IG @grainfreee and Facebook for more.
A few related recipes if you’re looking for some delicious grain free loaf recipes:
- LEMON CURD LOAF (COCONUT FLOUR)
- MINI ORANGE CRANBERRY LOAVES (COCONUT FLOUR)
- ZUCCHINI RHUBARB CINNAMON LOAF (COCONUT FLOUR)
- MINI LEMON LOAVES (COCONUT FLOUR)
mini rhubarb compote loaves: ingredients
- 1 cup coconut flour
- 1/2 cup rhubarb compote/jam if you don’t have any, i whipped some up using 2 cups of rhubarb, 1/4 – 1/2 cup honey + 2 tsp lemon juice, simmering over medium low heat until the rhubarb thickens. that makes approx 1 cup of rhubarb compote.
- 3/4 cup honey
- 1/2 cup melted coconut oil
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 5 eggs
mini rhubarb compote loaves: how to
- start by mixing your coconut flour and baking soda together in a large bowl.
- add in your melted coconut oil, honey, and vanilla extract, and combine.
- finally add in the eggs, mixing until well combined. allow batter to sit for five minutes.
- now, take a mini loaf tray and line with parchment paper. my mini loaf tray held six mini loaves and used up the batter perfectly. pour the batter into your loaves, approx 3/4 of the way full.
- take your rhubarb compote now, and place a generous tbsp on top of each mini loave, spreading it a bit as you please. you can add more to each loaf if you have leftover compote, i used the full 1/2 cup across the loaves.
- bake in a preheated oven at 350 for 35 minutes. remove from oven and allow to cool. store in between layers of parchment paper (to avoid sticking) in a glass container in the fridge or freezer.
mini rhubarb compote loaves
Ingredients
- 1 cup coconut flour
- 1/2 cup rhubarb compote/jam if you don't have any, i whipped some up using 2 cups of rhubarb, 1/4 – 1/2 cup honey + 2 tsp lemon juice, simmering over medium low heat until the rhubarb thickens. that makes approx 1 cup of rhubarb compote.
- 3/4 cup honey
- 1/2 cup melted coconut oil
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 5 eggs
Instructions
- start by mixing your coconut flour and baking soda together in a large bowl.
- add in your coconut oil, honey, and vanilla extract, and combine.
- finally add in the eggs, mixing until well combined. allow batter to sit for five minutes.
- now, take a mini loaf tray and line with parchment paper. my mini loaf tray held six mini loaves and used up the batter perfectly. pour the batter into your loaves, approx 3/4 of the way full.
- take your rhubarb compote now, and place a generous tbsp on top of each mini loave, spreading it a bit as you please. you can add more to each loaf if you have leftover compote, i used the full 1/2 cup across the loaves.
- bake in a preheated oven at 350 for 35 minutes. remove from oven and allow to cool. store in between layers of parchment paper (to avoid sticking) in a glass container in the fridge or freezer.