Tart, sweet and citrusy, this Rhubarb Orange Quick Bread is a lovely, healthy, gluten-free, and vegan recipe to use up summer’s bounty. Whole grain and protein-packed by using quinoa and sorghum flour, you’ll want to bake up a loaf for every meal!
Grind the quinoa using your Mockmill, set aside, and grind your sorghum.
In your stand mixer (or a bowl) mix together the flours, baking powder, psyllium, and erythritol.
In a small food processor, process the rhubarb so it is a shredded texture. Then add 1 1/2 cups of the shredded rhubarb to the mixing bowl as well as the zest, juice and scrapped out membranes of the orange. Add the rest of the wet ingredients and spices. Mix it all together to form your bread batter.
Grease an 8×4 loaf pan and pour in your bread batter. Sprinkle a few extra chopped pieces of rhubarb on the top of the loaf.
Bake the loaf in the oven for 40-45 minutes. Remove and let cool before slicing.