Struggling to find a healthy dessert alternative? This recipe is guilt-free and it will definitely satisfy that sweet tooth! This recipe was developed by the Seed + Season Sisters, Ellie and Donna. Ellie is a Registered Dietitian and Donna is a Behavioral Coach that teaches mindful eating techniques and mindfulness-based stress reduction. They believe that reaching any wellness goal starts with healing your relationship with food.

What you'll need:

• 4 slices ROYO Cinnamon Bread, lightly toasted and cut into cubes
• ¾ cup unsweetened vanilla almond milk 
• 2 tablespoons ghee 
• 3 eggs
• ⅓ cup organic honey or 100% maple syrup 
• ⅛ teaspoon salt 
• 2 cups rhubarb, chopped
• 2 tablespoons pecans or walnuts, chopped

How to make:

1. Preheat oven to 350 F. 
2. Place ROYO Cinnamon bread cubes in a baking dish prepped with parchment paper. 
3. Melt ghee with almond milk in a small saucepan. 
4. Pour over bread and let sit for 15 minutes. 
5. Whisk together eggs, honey or maple syrup, salt and cinnamon. Stir in chopped rhubarb. 
6. Stir into bread mixture. Top with pecans. 
7. Bake for 45 – 50 minutes, or until set. Serve warm. 

Serving: 4-8