25+ Delicious Diabetic Rhubarb Bread Recipes for Healthy Living

If you’re looking to indulge your sweet tooth without sacrificing your health, you’ve come to the right place!

Rhubarb, with its unique tart flavor, offers a delightful base for a variety of delicious bread recipes that cater to those with diabetes.

Incorporating this vibrant vegetable into your baking not only adds a refreshing zing but also packs a nutritional punch.

In this collection, we present over 25 diabetic-friendly rhubarb bread recipes that are easy to make and bursting with flavor.

From traditional loaves to innovative twists, each recipe has been thoughtfully crafted to ensure low sugar content while still delivering a satisfying taste experience.

Whether you’re in the mood for something sweet and fruity or want to try a savory option, our selection includes something for everyone.

Plus, with ingredients like whole grains and natural sweeteners, you can enjoy your favorite treats without compromising your dietary goals.

So grab your mixing bowls and get ready to bake!

These 25+ diabetic rhubarb bread recipes will inspire you to create wholesome, delicious breads that you and your loved ones can enjoy any time of day.

25+ Delicious Diabetic Rhubarb Bread Recipes for Healthy Living

Baking diabetic-friendly rhubarb bread is not only a great way to enjoy the unique flavor of this versatile ingredient but also an opportunity to create healthy treats that everyone can savor.

With the recipes shared in this article, you can whip up delightful loaves that fit seamlessly into a balanced diet, ensuring that you never feel deprived of delicious baked goods.

Experimenting with different flavors and textures in your rhubarb bread can lead to wonderful culinary discoveries, and sharing these creations with family and friends can turn any gathering into a memorable occasion.

So, whether you’re preparing for a special event or simply looking to enjoy a slice with your morning coffee, these 25+ diabetic rhubarb bread recipes offer something special for every palate.

Embrace the joy of baking with these nutritious recipes, and let the tartness of rhubarb inspire your culinary creativity.

Diabetic-Friendly Rhubarb Walnut Bread

This moist and flavorful rhubarb walnut bread combines the tartness of fresh rhubarb with the richness of walnuts. Using whole wheat flour and a sugar substitute, this recipe ensures you can enjoy a slice without worrying about spiking your blood sugar. Perfect for breakfast or as an afternoon snack, this bread is not only healthy but also satisfying.

Ingredients:

• 2 cups chopped fresh rhubarb
• 1 cup chopped walnuts
• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup granulated erythritol or your preferred sugar substitute
• 2 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk (or any low-calorie milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and erythritol. Mix well.
3. In another bowl, whisk together the eggs, applesauce, vanilla extract, and almond milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the chopped rhubarb and walnuts gently.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Diabetic-Friendly Rhubarb Walnut Bread is a delightful way to incorporate more fiber and nutrients into your diet without sacrificing flavor. The combination of walnuts adds healthy fats, making it a heart-healthy choice, while the rhubarb provides a tangy contrast that brightens each bite. Enjoy it fresh from the oven or toasted for a quick breakfast on busy mornings. With this recipe, managing diabetes can be deliciously rewarding!

Cinnamon-Rhubarb Bread with Flaxseed

This Cinnamon-Rhubarb Bread with Flaxseed is a unique twist on traditional sweet bread. The addition of ground flaxseed boosts the fiber content, helping to regulate blood sugar levels. The aromatic cinnamon pairs beautifully with the tart rhubarb, creating a delightful balance. This bread is perfect for anyone looking to enjoy a sweet treat while adhering to a diabetic-friendly diet.

Ingredients:

• 1 ½ cups chopped rhubarb
• 1 cup whole wheat flour
• ½ cup ground flaxseed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup erythritol or preferred sugar substitute
• 2 large eggs
• ½ cup unsweetened Greek yogurt
• 1 teaspoon vanilla extract
• ¼ cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a loaf pan with non-stick spray.
2. In a bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs and then stir in the erythritol, Greek yogurt, vanilla extract, and almond milk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

The Cinnamon-Rhubarb Bread with Flaxseed is not only delicious but also provides significant health benefits. Flaxseed is an excellent source of omega-3 fatty acids, which are beneficial for heart health, and the cinnamon adds warmth and sweetness without extra sugar. This bread makes for a delightful breakfast or snack, giving you the energy needed to power through your day. With this recipe, you can indulge in a sweet treat while keeping your diabetes management in check!

Lemon-Rhubarb Bread with Almond Flour

This zesty Lemon-Rhubarb Bread made with almond flour is a low-carb alternative that offers a refreshing flavor profile. The tangy lemon brightens the tartness of the rhubarb, making each slice a burst of flavor. Almond flour provides a nutty taste and is low in carbohydrates, making this bread a fantastic option for those looking to manage their blood sugar levels while enjoying delicious baked goods.

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol or preferred sugar substitute
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsweetened applesauce
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup chopped rhubarb

Instructions:

1. Preheat the oven to 325°F (160°C) and grease a loaf pan.
2. In a mixing bowl, combine almond flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, applesauce, lemon zest, and lemon juice until smooth.
4. Combine the wet and dry ingredients, mixing until well incorporated. Gently fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan and level the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Lemon-Rhubarb Bread with Almond Flour is a delightful, diabetic-friendly recipe that showcases the vibrant flavors of lemon and rhubarb. The use of almond flour not only lowers the carbohydrate content but also adds a satisfying texture. This bread is perfect for those seeking a light, refreshing option that doesn’t compromise on taste. Whether served as a snack, dessert, or breakfast, this bread allows you to indulge while keeping your health in mind. Enjoy it as is or spread a little light cream cheese on top for an extra treat!

Rhubarb Coconut Bread

This Rhubarb Coconut Bread is a delightful blend of tangy rhubarb and sweet coconut that creates a unique and flavorful experience. Made with almond flour and a sugar substitute, this recipe caters to those looking for low-carb options. The moist texture of the bread, combined with the tropical flavor of coconut, makes it an excellent treat for breakfast or as a snack.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• ½ cup erythritol or your preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup chopped fresh rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray.
2. In a mixing bowl, combine almond flour, shredded coconut, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, applesauce, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Rhubarb Coconut Bread is a delightful fusion of flavors that makes for a scrumptious diabetic-friendly treat. The coconut adds natural sweetness and fiber, while the rhubarb provides a refreshing tartness. This bread is perfect for slicing and toasting or enjoying plain. It’s an excellent way to satisfy your sweet tooth while adhering to a healthier lifestyle, ensuring you don’t miss out on delicious baked goods.

Spiced Rhubarb Oat Bread

This Spiced Rhubarb Oat Bread is a wholesome and satisfying option that incorporates nutritious oats and the tanginess of rhubarb. The recipe uses rolled oats and a sugar substitute, making it a high-fiber choice that can help maintain stable blood sugar levels. Enhanced with warming spices like cinnamon and nutmeg, this bread is perfect for cozy mornings or as an afternoon snack.

Ingredients:

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup erythritol or preferred sugar substitute
• 2 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and erythritol.
3. In another bowl, whisk together the eggs, applesauce, and vanilla extract until well blended.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan and smooth out the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Spiced Rhubarb Oat Bread is an ideal choice for those looking to enjoy a healthy and delicious baked good. The oats provide a hearty texture and added fiber, which can help with digestion and blood sugar control. The warming spices create a comforting aroma, making this bread perfect for chilly mornings or cozy afternoons. Enjoy it plain, or spread a little sugar-free jam for a delightful treat that fits into your diabetic-friendly lifestyle.

Rhubarb Apple Bread with Chia Seeds

This Rhubarb Apple Bread with Chia Seeds combines the sweetness of apples with the tartness of rhubarb for a delightful flavor experience. Chia seeds are included for added fiber and omega-3 fatty acids, making this bread both nutritious and satisfying. With a sugar substitute and whole grain flour, this recipe is an excellent option for those managing diabetes.

Ingredients:

• 1 cup whole wheat flour
• ½ cup rolled oats
• ¼ cup chia seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup erythritol or preferred sugar substitute
• 2 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb
• 1 cup chopped apples (preferably tart apples like Granny Smith)

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a loaf pan with non-stick spray.
2. In a bowl, combine the whole wheat flour, rolled oats, chia seeds, baking powder, baking soda, salt, cinnamon, and erythritol.
3. In a separate bowl, whisk the eggs, applesauce, and vanilla extract until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the rhubarb and chopped apples gently.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

The Rhubarb Apple Bread with Chia Seeds is a delicious way to enjoy the benefits of fruits and seeds in one tasty loaf. This recipe offers a delightful balance of flavors while providing the nutrition necessary for a balanced diet. The chia seeds enhance the bread’s texture and health benefits, making it a satisfying option for breakfast or a snack. Enjoy it fresh, or store it in an airtight container for later, knowing you have a diabetic-friendly treat on hand.

Rhubarb Almond Butter Bread

This Rhubarb Almond Butter Bread combines the rich flavor of almond butter with the tartness of rhubarb, resulting in a deliciously moist loaf. Almond butter adds healthy fats and protein, making this bread satisfying and filling. Using a sugar substitute and whole grain flour, this recipe is perfect for those looking to enjoy a sweet treat without compromising their dietary needs.

Ingredients:

• 1 cup whole wheat flour
• ½ cup almond flour
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup almond butter
• 2 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the whole wheat flour, almond flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, combine the almond butter, eggs, applesauce, and vanilla extract. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped rhubarb gently.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Rhubarb Almond Butter Bread is a delectable option for anyone looking to satisfy their cravings in a healthier way. The almond butter adds a creamy texture and a nutty flavor that pairs beautifully with the tart rhubarb. This bread is perfect for breakfast, a snack, or even dessert, allowing you to indulge without the guilt. Store any leftovers in an airtight container for a quick grab-and-go treat throughout the week!

Rhubarb Zucchini Bread

This Rhubarb Zucchini Bread combines the refreshing flavors of zucchini and rhubarb for a moist and flavorful loaf. Zucchini not only adds moisture but also sneaks in extra vegetables without altering the taste. Using a sugar substitute and whole grain flour, this recipe is an excellent way to enjoy a slice of bread while maintaining a low-carb diet.

Ingredients:

• 1 cup whole wheat flour
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup chopped rhubarb
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix together the whole wheat flour, erythritol, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs and mix in the applesauce, grated zucchini, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just incorporated. Gently fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan and smooth out the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Rhubarb Zucchini Bread is a wonderful way to enjoy a nutritious treat while incorporating vegetables into your diet. The combination of rhubarb and zucchini results in a moist, flavorful loaf that can be enjoyed any time of day. This bread is perfect for breakfast, as a snack, or even as a dessert when you’re craving something sweet. Store any leftovers in an airtight container to maintain freshness, and enjoy a slice whenever you need a little pick-me-up!

Vanilla-Rhubarb Protein Bread

This Vanilla-Rhubarb Protein Bread is a unique recipe that incorporates protein powder, making it a perfect option for a post-workout snack or a filling breakfast. The vanilla flavor complements the tartness of the rhubarb beautifully, creating a delightful blend of flavors. This bread is low in sugar, high in protein, and made with whole grains, making it suitable for diabetic-friendly diets.

Ingredients:

• 1 cup whole wheat flour
• ½ cup vanilla protein powder (choose a low-carb variety)
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, combine whole wheat flour, vanilla protein powder, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, almond milk, and vanilla extract until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Vanilla-Rhubarb Protein Bread is a delicious way to enjoy a nutritious and filling treat that supports your health goals. The addition of protein powder not only enhances the nutritional profile but also helps keep you full and energized throughout the day. This bread is perfect for breakfast or as a post-workout snack, providing you with the sustenance you need without the extra sugar. Enjoy it plain or with a spread of your choice for a satisfying and guilt-free indulgence!

Rhubarb Lemon Poppy Seed Bread

This Rhubarb Lemon Poppy Seed Bread is a refreshing and zesty loaf that beautifully combines the tartness of rhubarb with the bright flavor of lemon. The addition of poppy seeds adds a delightful crunch and a hint of nuttiness, making this bread perfect for breakfast or an afternoon snack. With a sugar substitute and whole wheat flour, it’s a light yet satisfying treat that fits well within a diabetic-friendly diet.

Ingredients:

• 1 cup whole wheat flour
• ½ cup almond flour
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons poppy seeds
• Zest of 1 lemon
• 2 large eggs
• ½ cup unsweetened almond milk
• 1 tablespoon fresh lemon juice
• 1 cup chopped rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, whisk together the whole wheat flour, almond flour, erythritol, baking powder, baking soda, salt, poppy seeds, and lemon zest.
3. In another bowl, combine the eggs, almond milk, and lemon juice, mixing until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped rhubarb gently.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Rhubarb Lemon Poppy Seed Bread offers a delightful balance of flavors that can brighten any day. The tangy rhubarb combined with fresh lemon zest creates a refreshing taste, while the poppy seeds add a lovely texture. This bread is not only diabetic-friendly but also a delightful addition to brunch or as a snack. Enjoy it fresh, or slice it and freeze for a quick treat whenever you desire!

Cinnamon Rhubarb Bread with Walnuts

This Cinnamon Rhubarb Bread with Walnuts is a cozy, aromatic loaf that combines the warm spice of cinnamon with the tangy flavor of rhubarb and the crunch of walnuts. This recipe is rich in flavor and made with a sugar substitute and whole grains, making it a great choice for those managing their blood sugar. Perfect for breakfast or as a satisfying afternoon snack, this bread will become a favorite in your home.

Ingredients:

• 1 cup whole wheat flour
• ½ cup rolled oats
• ½ cup chopped walnuts
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine whole wheat flour, rolled oats, chopped walnuts, erythritol, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the eggs, applesauce, and vanilla extract until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Cinnamon Rhubarb Bread with Walnuts is a heartwarming recipe that brings comfort and flavor to your kitchen. The combination of cinnamon and walnuts enhances the natural tartness of the rhubarb, making it an enjoyable treat for any time of day. This bread is perfect for enjoying warm with a cup of tea or coffee. Store it in an airtight container to keep it fresh, and savor each slice knowing it’s a healthier choice.

Rhubarb Chocolate Chip Bread

This Rhubarb Chocolate Chip Bread is a delightful twist on traditional quick bread, blending the tartness of rhubarb with the richness of dark chocolate chips. Using whole wheat flour and a sugar substitute, this recipe allows you to indulge your sweet tooth without compromising your health. This bread is perfect for breakfast, dessert, or as a special treat any time of day.

Ingredients:

• 1 cup whole wheat flour
• ½ cup almond flour
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb
• ½ cup dark chocolate chips (preferably sugar-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, whisk together whole wheat flour, almond flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, combine the eggs, almond milk, and vanilla extract until well mixed.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped rhubarb and chocolate chips gently.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Rhubarb Chocolate Chip Bread is a fun and indulgent way to enjoy the unique flavors of rhubarb and chocolate. This bread strikes a delightful balance between tart and sweet, making it a great option for breakfast or dessert. With its wholesome ingredients, you can savor each slice knowing it’s a healthier choice that fits your dietary needs. Enjoy it fresh, or toast slices for an extra treat with a bit of sugar-free spread or cream cheese!

Rhubarb Oatmeal Bread

Rhubarb Oatmeal Bread is a hearty and wholesome loaf that combines the chewiness of oats with the tart flavor of rhubarb. This recipe uses rolled oats and whole wheat flour, making it a fiber-rich choice for breakfast or snacks. Sweetened with a sugar substitute, this bread is not only diabetic-friendly but also a filling option that will keep you satisfied throughout the day.

Ingredients:

• 1 cup whole wheat flour
• 1 cup rolled oats
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 cup chopped rhubarb
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine the whole wheat flour, rolled oats, erythritol, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the eggs, almond milk, and apple cider vinegar until well blended.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped rhubarb and walnuts, if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Rhubarb Oatmeal Bread is an excellent way to start your day or enjoy as a snack, combining nutrition and flavor seamlessly. The oats provide a hearty texture, while the rhubarb adds a refreshing tartness, making each slice a delightful experience. This bread is perfect for toasting and can be topped with a sugar-free spread or enjoyed plain. Store any leftovers in an airtight container to keep it fresh, and savor this wholesome treat whenever you like!

Spiced Rhubarb Coconut Bread

This Spiced Rhubarb Coconut Bread introduces a delightful combination of flavors, with the natural sweetness of coconut balancing the tanginess of rhubarb. Using shredded unsweetened coconut and whole grain flour, this recipe is low in sugar and high in fiber, making it a perfect choice for a diabetic-friendly diet. The warming spices bring a comforting aroma, making this bread a delightful addition to any meal.

Ingredients:

• 1 cup whole wheat flour
• ½ cup almond flour
• ½ cup unsweetened shredded coconut
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs
• ½ cup coconut milk (or almond milk)
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the whole wheat flour, almond flour, shredded coconut, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the eggs, coconut milk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Spiced Rhubarb Coconut Bread is a unique and flavorful option that combines the tartness of rhubarb with the sweet richness of coconut. This bread is perfect for breakfast or as a midday snack, offering a warm, comforting flavor profile that will delight your taste buds. The natural sweetness from the coconut and the spice blend makes it a treat you can enjoy any time of day. Wrap any leftovers tightly to maintain freshness, and enjoy a slice whenever you want a healthy indulgence!

Rhubarb Peanut Butter Banana Bread

Rhubarb Peanut Butter Banana Bread is a deliciously moist loaf that combines the creaminess of peanut butter with the sweetness of ripe bananas and the tartness of rhubarb. This recipe is low in sugar, utilizing a sugar substitute and whole grain flour, making it suitable for those managing their blood sugar. Perfect for breakfast or a post-workout snack, this bread is a nutritious choice that will keep you energized.

Ingredients:

• 1 cup whole wheat flour
• ½ cup rolled oats
• ½ cup peanut butter (natural, no sugar added)
• ½ cup mashed ripe bananas (about 1 medium banana)
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine whole wheat flour, rolled oats, erythritol, baking powder, baking soda, and salt.
3. In another bowl, mix the peanut butter, mashed banana, eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped rhubarb.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Rhubarb Peanut Butter Banana Bread is a delightful fusion of flavors that makes for a satisfying and nutritious snack or breakfast option. The creaminess of peanut butter and the sweetness of banana perfectly complement the tartness of rhubarb, resulting in a moist and flavorful loaf. This bread is not only diabetic-friendly but also provides a good source of protein and fiber. Enjoy it fresh, or slice it and toast for a warm treat, storing any leftovers in an airtight container for easy access to a healthy snack!

Note: More recipes are coming soon!