Mini Rhubarb Ginger Ricotta Cakes
Author: 
Recipe type: Quick Bread, Spring, Gluten Free
Serves: 5 mini cakes
 
Ingredients
  • WET
  • 1 tbsp melted coconut oil
  • ⅓ cup honey
  • 1 cup ricotta cheese
  • 2 eggs
  • 1 tsp finely grated fresh ginger
  • 1 tsp pure vanilla extract
  • DRY
  • 1 cup oat flour
  • ½ cup quinoa flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • A pinch of salt
  • ½ lb. (5 small stalks) fresh rhubarb, washed, trimmed, and chopped into 1.5" pieces*
Instructions
  1. Preheat oven to 350⁰F and grease 5 mini loaf cavities.
  2. In a large mixing bowl, whisk together the wet ingredients until smooth.
  3. Add all the dry ingredients, except rhubarb, and mix until almost combined.
  4. Divide batter evenly between prepared cavities and line the top of each one with pieces of rhubarb. Drizzle the top with additional honey.
  5. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the middle comes out clean and the top is golden brown. Cool for at least 10 minutes before removing from the pan.
Notes
*Chop into bite-sized chunks if planning to fold into batter.
Recipe by Radiant Rachels at https://radiantrachels.com/mini-rhubarb-ginger-ricotta-cakes/