Rhubarb Almond Bread

This recipe is sweet, sour and the tiniest bit savory. It’s perfect for breakfast or as an afternoon snack with tea.
— An & Kaitlyn

Try the rhubarb applesauce on its own or in other baked goods, it won’t dissapoint.



  • 1 CUP Almond Milk (or any other non dairy milk)
  • 1tsp apple cider vinegar
  • ¼ cup rhubarb apple sauce
  • 1 3/4  cups Almond Flour
  • 1 cup rolled oats
  • ¼  cup arrowroot
  • ½ cup of sugar of choice (coconut sugar will also work)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ unbeaten aquafaba or ½ cup beaten aquafaba

  • ½ cup Rhubarb - thinly slice


Rhubarb Almond Bread

Preheat oven top 350°F /180°C

In a small mixing bowl add almondmilk and applecider vinegar and set aside

In a large mixing bowl whip up aquafaba

Note: How to make aquafaba

Soak 2 cups chickpeas in water overnight. The next day discard the soaking liquid and rinse your chickpeas place them in a pot and cover with 8 cups of water. Cover pot and bring to a boil,  once chickpeas are boiling reduce to a simmer and cook for one hour or until chickpeas are tender. Once the chickpeas are ready turn of the heat and leave them in water to cool.

Strain chickpeas and save cooking liquid.

Place back in pot an reduce liquid by ¼

Let the reduced liquid come to room temperature,  store for about a week in the fridge.

You can also use the liquid found in canned chickpeas

When ready to use your chickpea brine, place in a large mixing bowl and beat until peaks form.

Whisk all dry ingredients together combine with wet ingredients, than fold in aquafaba.

Fold in the thinly sliced rhubarb and pore into well greased and floured loaf pan.

Bake in oven for 35 to 40 minutes

After baking let it rest for 25 minutes






An De Smedt