mini rhubarb compote loaves
miniature-sized coconut flour loaves topped with rhubarb jam make for the perfect personal-sized (or shared!) dessert or snack.
Servings: 6 mini 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.