Rhubarb Lemon Balm Bread:
Adapted from Rhubarb Lemon Balm Tea Bread
1 1/2 cups firmly packed brown sugar
2/3 cup grape seed oil
1 cup almond milk
1 ener-g egg re placer
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
2 1/2 cups gluten free all-purpose flour
1 1/2 cups chopped uncooked fresh rhubarb
1/4 cup stevia
1/3 cup finely chopped fresh lemon balm
1 tsp grated lemon zest
1 tablespoon MELT (butter alternative)
Preheat oven to 350 degrees. Grease 9X13 pan or several bread pans.
Mix ingredients together in a large bowl, pour into greased pan. Bake for 50-60 minutes.
This makes a lot of bread! It was so moist and delicious that it could be made into a cake with a topping. My husband and I ate almost the whole pan in one day. My husband liked it so much he asked me to make it again, and didn't notice it was gluten free or vegan! A great way to use some fun ingredients.
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