Ingredients
- 1 tbsp coarse polenta
3 cups chopped rhubarb
2 tbsp raspberry juice
1 cup sugar, divided
1/2 cup low-fat cream cheese, softened
1 tsp vanilla
1 tsp lemon juice
1 egg
1/4 cup raspberry juice
1 cup flour
1/3 cup whole wheat flour
1/3 cup yellow cornflour (not cornstarch)
1/3 cup psyllium fibre husks
2 tbsp ground flaxseed
1 tsp baking soda
1 tbsp baking powder
1/2 tbsp Chinese 5-spice powder
2/3 cup roasted chickpeas
5 large, fresh strawberries, chopped
1 tsp coarse sugar
Description
After Realizing I Didn't Have All The Ingredients To Make The Bar Cookies I Made The Rhubarb Compote For, I Adapted My Go-to Banana Bread Recipe To Fit, Adding Roasted Chickpeas And Fresh Chopped Strawberries!
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