GF : DF : SF 

Serves 12-14

For me, rhubarb conjures up so many images of winter! This wintery but oh so beautiful slice is easy to make and packed full of nutrients! I’ve written another piece on the nutrition highlights of kakadu plums and boy are they insane! If you’re here just for the juicy deliciousness, then get your apron out and jump into the kitchen with this recipe… J x

Ingredients:

3/4 cup coconut oil, melted

2/3 cup maple syrup

1 teaspoon vanilla essence

1 tablespoon kakadu plum powder

4 eggs

1/2 cup coconut milk

1/2 teaspoon bicarbonate soda

1/2 cup coconut flour

1 1/2 cup almond meal

pinch sea salt

½ bunch rhubarb, trimmed and sliced

Method:

Preheat oven to 180C and line a 16 cm x 24cm cake/slice tin with greaseproof paper. In a large bowl, whisk together coconut oil, maple syrup, vanilla, eggs, kakadu plum powder and coconut milk. Fold bicarbonate soda, coconut flour, almond meal, and sea salt through the wet ingredients until well combined. Pour mixture into tin. Arrange rhubarb over the top of brownie mixture. Place in oven to cook for 40-45 minutes. Allow to cool in tin before slicing and serving.