130g coconut sugar
90g desiccated coconut
2 tsp baking powder
300g Greek yoghurt
125ml light olive oil
160g plain flour
30g cocoa powder
150g rhubarb, cut to match the width of your tins
- Preheat the oven to 170 ̊C/150 ̊C fan/gas mark 3.
- Line two small loaf tins with parchment paper and set aside.
- Place all of the ingredients apart from the rhubarb in a large bowl and stir to combine. Pour the mixture evenly into the two tins. Top with the pieces of rhubarb, gently pushing them in slightly.
- Bake for 45 minutes or until a skewer inserted into the centre comes out clean; if the loaves are not ready, return them to the oven for five minutes, then check again. Set aside to cool slightly before removing from the tins, then slice and serve.
Per Serving 413kcals, 27.6g fat (12.2g saturated), 39g carbs (17.5g sugars), 7.6g protein, 3.9g fibre, 0.023g sodium