Apricot Rhubarb Almond Flour Bake
This vibrant bake combines the tartness of rhubarb with the sweetness of fresh apricots, all enveloped in a moist, almond flour base. Enhanced by creamy yogurt and a touch of egg, it’s perfect for brunch or as a delightful dessert. Each slice boasts a beautiful balance of flavors and textures, making it a seasonal favorite that leaves everyone wanting more!
ingredients
- 2 cups rhubarb, chopped
- 1 cup fresh apricots, diced
- 1 ½ cups almond flour
- 3 large eggs
- ½ cup plain yogurt
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- Optional: Slivered almonds for topping
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking dish.
- 2.
In a large bowl, mix almond flour, baking powder, salt, and cinnamon.
- 3.
In another bowl, whisk together eggs, yogurt, honey (or maple syrup), and vanilla.
- 4.
Gradually add the wet mixture to the dry ingredients, stirring well to combine.
- 5.
Fold in the chopped rhubarb and diced apricots until evenly distributed.
- 6.
Pour the batter into the prepared baking dish and smooth the top.
- 7.
If desired, sprinkle slivered almonds over the top for added crunch.
- 8.
Bake for 35-40 minutes or until the center is set and the edges are golden.
- 9.
Allow to cool slightly before slicing into squares. Serve warm or at room temperature.
