This Rhubarb Pistachio Loaf is a deliciously healthy morsel to have with your afternoon coffee, or to put out at a morning tea with friends. Weight loss maintenance and an ongoing healthy lifestyle is about finding the balance of reintroducing your favourites but using your new-found habits and learnings to reshape these favourites into a more healthy, nutrient dense option. This loaf is packed with fibre and healthy fats from the nuts and coconut and is refined-sugar free.
Serves 12
Ingredients
2 ripe bananas, mashed
3 egg yolks (keep whites separate)
2 Tbsp honey or maple syrup
1/3 cup coconut thread
2 tsp cinnamon
½ tsp mixed spice
1 tsp baking powder
1¼ cups ground almonds
1/3 cup finely chopped pistachio nuts
1–2 stalks rhubarb, sliced 0.5cm (about 1 cup worth)
Method
Preheat oven to 180°C.
- Make egg yolk mix. Combine bananas, egg yolks, honey/maple syrup, coconut, cinnamon, mixed spice and baking powder in a large bowl.
- Make egg white mix. In a medium, deep bowl beat eggs until just white and fluffy then fold through ground almonds gently.
- Combine mixtures. Add egg whites to bowl with egg yolk mix, along with pistachios and rhubarb. Gently fold to combine. Transfer mix to a lined loaf tin and bake for 40–50 minutes, or until a skewer comes out clean.
- Allow to cool completely in tin before slicing.
Nutritional Info (per serve)
Energy (kJ): 628
Energy (Cal): 150
Carbohydrate (g): 11.1
Protein (g): 5.0
Fat (g): 9.7
Saturated Fat (g): 2.4
Sugars (g): 8.7
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