Tuesday, April 24, 2012

Rhubarb-Yogurt Mini Loaves

When Jake told me that he was out the door before 6am to go salmon fishing with two of our friends, I thought: I need to bake something tonight so I don't have to get up with him at 5am. I still ended up waking up with him, but I had whipped up these loaves the night before anyway, so I was just there for a good morning kiss.

1/2 C olive oil
1 C organic granulated sugar
1 egg, beaten
2 C all-purpose flour
1 t baking soda
1/2 t pink Himalaya salt
1 C organic, whole milk yogurt
2 C fresh rhubarb, thickly sliced

Preheat oven to 350 degrees. Grease mini loaf pan. In a large bowl, blend all of the wet ingredients together. Mix thoroughly. Add flour and mix until just moistened. Stir in rhubarb. Spoon into prepared pans. Sprinkle with sliced almonds and organic granulated sugar. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool completely and slice to serve.

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