1 1/2 Cups of Chickpea Flower 1/2 tsp baking soda (Bicarb) 1 1/2 tsp baking powder 1/4 tsp tsp salt 1 cup coconut sugar 1/2 cup of finely chopped walnuts 2 1/2 cups finely chopped rhubarb 1/2 cup of avocado oil 2 flax eggs (2tbsp flaxmeal + 6 tbsp water, wisked together
Preheat the oven to 240 degrees.
Place 2 1/2 cups of chopped rhubarb in a small saucepan and cook, stirring occasionally, for about 15 minutes or until most of the water (but not all) has evaporated and the rhubarb is really soft. Set aside.
Prepare a standard loaf pan by spraying it with cooking spray and coating it with flour.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the walnuts, stir in and set aside.
In a smaller bowl, mix together the oil, cooked rhubarb and flax eggs.
Add the rhubarb-oil mixture together to the dry ingredients and mix until combined.
Pour the batter into a prepared loaf pan. Cut the reserved stalk of rhubarb into slivers long enough to lay horizontally or vertically in the pan. Arrange them on top of the batter.
Bake the bread in the preheated oven for 50-60 minutes with a toothpick. If the toothpick comes out clean when inserted into the center, your bread is ready.