One 23 × 13 cm loaf, about 10 slices, about 75 minutes. A spring loaf: rhubarb's tartness softened by strawberry, with a touch more sweetener than usual to balance.
Before you start
Quantity
Ingredient
Method
oven
Heat to 175 °C. Grease or line a 23 × 13 cm loaf pan.
120 g
rhubarb
Dice.
110 g
strawberries
Dice. Toss with the rhubarb in 1 tbsp of the measured flour.
35 g
walnuts (optional)
Chop.
Batter
Quantity
Ingredient
Method
2
eggs
Whisk in a large bowl until slightly frothy. Whisk in the remaining wet ingredients until smooth.
240 g
unsweetened soy yogurt
↑
0.95 dl
maple syrup
↑
3 tbsp
neutral oil
↑
1
orange or lemon, zested
↑
1 tsp
vanilla extract
↑
150 g
whole wheat flour
Sift over the egg mixture (tip any bran left in the sieve back in).
30 g
dairy-free vanilla protein powder
↑
1 tsp
baking powder
↑
½ tsp
baking soda
↑
½ tsp
cinnamon
↑
¼ tsp
salt
↑
45 g
rolled oats
Add and fold until just combined, with no dry streaks. Do not overmix.
15 g
ground flaxseed
↑
Add-ins
Quantity
Ingredient
Method
floured fruit
Fold in last.
chopped walnuts
↑
Bake
Quantity
Ingredient
Method
batter
Scrape into the pan and smooth the top. Bake 55–60 min until a skewer comes out clean. The fruit is juicy, so allow the full time. Cool 10 min in the pan, then turn out onto a rack.
Notes
Per slice: roughly 8–10 g protein and 3–4 g fiber.
Slice the cooled loaf, wrap slices individually and freeze for up to 3 months. Thaw overnight or microwave 20–30 seconds from frozen.
Adapted from the original Weekly Loaf Rotation: Greek yogurt replaced with unsweetened soy yogurt, butter with oil; use a dairy-free vanilla protein powder (e.g. pea). If the batter looks stiff, add a spoonful more yogurt, since plant protein absorbs moisture.