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To make this easy quick bread, whisk together flour, baking soda, salt, cinnamon, brown sugar, oil, buttermilk, egg and vanilla. Gently fold in tart bits of rhubarb and crunchy pecans to add a ...
light brown sugar. Pinch freshly grated nutmeg. 1/8 tsp. kosher salt. 2 tbsp. cold unsalted butter, cut into pieces. For the filling: 3/4 c. granulated sugar. 3 tbsp. all-purpose flour. 1/4 tsp ...
For 1 cup brown sugar, substitute 1 cup organic brown sugar, coconut sugar, or date sugar, or substitute up to half of the brown sugar with agave nectar in baking.
Add the seeds to a medium saucepan along with the pod, the rhubarb, sugar, and the 2 tablespoons of water. Cook over low heat until the rhubarb begins to break down and all the sugar has dissolved, about 20 minutes. Remove from the heat and stir in the butter. Squeeze a little lemon juice over the top and stir in. Set aside to cool slightly.
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Fold in the chopped rhubarb. Spoon the batter into the prepared baking pan. Break the cold streusel into dime-size pieces and sprinkle evenly over the top of the batter.
This mango green smoothie gets bright tart flavor from frozen passion fruit, and inflammation-fighting benefits from fresh kale. Dates add natural sweetness without added sugar.
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl or bowl of a stand mixer, whisk together flours, oats, baking powder, sugar and salt.