Rhubarb Pistachio Loaf

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.

  1. Make egg yolk mix. Combine bananas, egg yolks, honey/maple syrup, coconut, cinnamon, mixed spice and baking powder in a large bowl.
  2. Make egg white mix. In a medium, deep bowl beat eggs until just white and fluffy then fold through ground almonds gently.
  3. 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.
  4. 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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