Strawberry-rhubarb bread with spelled flour

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Rhubarb is hot! It’s super delicious in pies, as a syrup or in this strawberry-rhubarb bread with spetl flour. Delicious for breakfast and from Yellow Lemon Tree Blog

  • 50 grams of oatmeal
  • 125 grams spelled flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger powder (djahé)
  • 50 grams coarsely chopped pecans
  • 300 grams of rhubarb
  • 150 grams of strawberries
  • 30 ml agave syrup or honey
  • 2 eggs beaten
  • 75 ml sunflower oil
  • To garnish: oatmeal or spelled flakes

Preheat the oven to 180 degrees. Cut the rhubarb and strawberries into large pieces. Set aside half a stalk of rhubarb and a few strawberries and cut into small pieces.

Put the large pieces of rhubarb and strawberry in a pan together with the agave syrup. Bring to a boil and simmer until the rhubarb falls apart. This will take about ten minutes. Remove the pan from the heat and set aside to cool.

Grease a cake tin with sunflower oil or cover with baking paper. In a food processor, finely chop the oats into a kind of flour and mix together with the spelled flour, baking soda, spices and nuts in a large bowl.

In another bowl, mix the strawberry-rhubarb puree with the oil and eggs. Mix the dry mixture into the wet and add the remaining pieces of fruit. Pour into the cake tin and sprinkle with a little oatmeal or spelled flakes. Bake 55-60 in the preheated oven. The bread is ready when a knife comes out clean. Let cool and cut into thick slices.

Source: Culy by
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