I love the vibrant red color of rhubarb. You know something that naturally brilliant in food has to be good for you. Rhubarb is known to be a good source of Calcium, Vitamin K, Lutein, and Antioxidants. Although it tastes more like a fruit, rhubarb is a vegetable. In my quest to come up with new sweet treats on SCD, I decided to add this tasty stalk to cookies. I am pleased to say the results were delicious.
Ingredients:
1/4 cup softened butter, (or coconut oil)
1/2 cup honey
1 cup almond flour
1/2 cup coconut flour
3 to 4 eggs (depending on size)
1/2 Tbsp. cinnamon
1 tsp. baking soda
1 cup (or more if you like) Rhubarb, sliced and/or diced
Directions:
Combine all the ingredients. Save the rhubarb for last, as you will just fold this in.
Bake at 350 degrees for about 11 minutes.
Eat while warm for best taste impact.
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