Rhubarb banana bread
You need this: (for 10-12 paste)
200 grams of brown rice flour,
50 grams of buckwheat flour,
2 rhubarb stalks,
big teaspoon of cinnamon,
1 teaspoon tartar baking powder,
juice of a ½ lime,
and a pinch of salt.
This is how you make it:
Preheat the oven to 180 degrees and coat a cake tin with baking paper or grease with vegetable butter.
Machine: put all ingredients except the rhubarb in the food processor. When you have a smooth batter, it is done.
With the hands: finely ban the bananas in a large bowl and add the wet ingredients. Put all dry ingredients in a different bowl and then add everything together. Stir well.
Transfer the batter into your cake tin and push the cleaned rhubarb on top of the batter.
Your rhubarb banana bread needs about 50-60 minutes in the oven.
Remove the bread from the oven and allow to cool for 10 minutes. Then you take it out of the form and let it cool down further.
Cut the bread into 10-12 slices. You can easily freeze the slices.