Apple Rhubarb Cranberry Bread

• ¼ cup almonds
• 8 medium dates (e.g. Deglet Noor)
• 1 banana
• 1 cup oat flour
• 1 cup rolled oats
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp vanilla powder (optional)
• 1 apple, diced
• 1 cup rhubarb, chopped
• 1/3 cup dried cranberries
• 1/3 cup chopped walnuts

Preheat oven to 350°F.

Add almonds and dates to a food processor and process to a fine chunk. Do not let them ball up though.

Add the banana and mix in well.

Add flour, oats, baking powder, baking soda, cinnamon and vanilla, if using it, and pulse in well.

Add the apple, rhubarb, cranberries and walnuts and pulse to distribute throughout the batter.

Pour into 3 mini-loaf pans and smooth the top.

Bake 35 minutes, or until a toothpick comes out clean or nearly clean.

Let cool at least 20 minutes before slicing so it firms up.