Whole Wheat Rhubarb Almond Bread

Spring time means rhubarb season! This year my very own rhubarb plants are producing rhubarb stalks. I’m very excited to start baking with this vegetable!

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This morning I ended up baking rhubarb mini loaves! This is the second recipe on rhubarb bread on this blog. I tried to decrease some of the calories with this one.

I just love the way fresh rhubarb looks so colorful!

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Ingredients:
2/3 cup raw sugar
1/3 cup canola oil
2 TB milled flaxseed
1 tsp high quality cinnamon
1 tsp baking soda
1 Cardamon pod ground
1 cup fat free butter milk
1/4 cup egg substitute
2 1/2 cups of whole wheat pastry flour
1 1/2 cup chopped rhubarb ( frozen is okay just make sure to thaw it first)
1/3 cup slivered almonds
Cinnamon sugar optional
Cooking spray

Directions:
Preheat oven to 350 degrees.
Spray with cooking spray to prevent sticking.

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Set aside.

In a large bowl mix oil, flaxseed, and sugar with a whisk.

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Add vanilla, egg, substitute and buttermilk.

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In a separate bowl whisk together flour, cinnamon, Cardamon, and baking soda.

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Pour the dry ingredients into the liquid batter.

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Whisk together once combined fold in rhubarb.

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Fold in almonds.

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Fold until batter is fully incorporated.

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Scoop 1 cup of batter into mini bread pans and sprinkle with cinnamon and sugar.

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Bake for 30 minutes or until toothpick comes out clean.

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Let cool in pan for 5 minutes and remove.

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Enjoy!

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