I made this today and it's really good. I only changed a few things (some to make it healthier and some that probably took that away). I added 1/2 tsp of oil and swapped to olive oil (omega 9 - much healthier) because I freeze sometimes and lower oil gets dry. I also used half the sugar and used brown as there are a few more nutrients there and subbed out the rest with a tsp of stevia extract. Finally I added 1/4 cup pecans and 1/4 cup chocolate chips into the bread and on top of the loaf I sprinkled 2 tablespoons white sugar (only use of it) and sprinkled a few chocolate chips (not many) for appearance sake mostly. It turned out wonderfully and will present in a way that my church people (that are not healthy eaters) will like it. (I've discovered if you want them to eat healthy, put all the sugar on the outside!). The only thing I will do differently next time is add maybe a little more banana (I used frozen and it was in chunks so I don't think I got the full "three" it called for) and possibly a tablespoon of applesauce to keep it moist but it was so good that my daughter kept saying, "Are you sure it's healthy?". I may also lose the nutmeg next time but I'm thrilled with the antioxident power of this bread...all that dark chocolate with little fat and sugar - wow! Thanks for this recipe and I'm so glad you posted it. No one will know this is a healthy bread.

Reviewed On: Aug. 19, 2009

Loved this recipe! Especially loved the topping but I did make a few changes for health reasons. I didn't use the honey (as once you heat honey it's no better for health) so in the recipe I subbed it with 2T. brown sugar (still sugar but a few more nutrients) and a teaspoon of pure stevia extract to sweeten and some cinnamon (1 t.) to help metabolize the sugar I did use and I, too, added cornstarch but I added 3 T. because I can my applesauce in full cup measures and I used 3/4 cup for the topping so I tossed in the last 1/4 with the rhubarb mix. The topping is where I really struck gold. I made twice the recipe so I used 3 cups of rolled oats, 3/4 cup packed brown sugar, 2 t. pure stevia extract, 3/4 cup applesauce and 1 T. cinnamon. I used NO butter at all. It was sticky but when dropped by small pieces onto the strawberry/rhubarb mixture and then sprayed with three coats of natural butter spray and baked, it made a sweet and delightful crumb topping with very low sugar and tons of health. I was thrilled with this topping and will use it for apple and other fruit bakes as well. Thank you so much for this idea!

Reviewed On: Jun. 18, 2009

Loved this recipe! I made just a few changes, mostly for health. I subbed out half the olive oil for apple juice concentrate, which provided moisture and flavor for much fewer calories (I'm a big fan of olive oil but it's very fattening so half was great). I also omitted poultry seasoning but equally subbed with cinnamon (helps metabolize those sugars) and I stuck with the original sugar level but did add 1/2 tsp of pure stevia extract for sweetness. I also had to cut down the paprika some because I was using a Spanish hot smoked paprika and though I love hot, I thought with the cayenne, it may be a little too hot. I kept the ratios the same for all the toppings except swapping the poultry for cinnamon and cutting the paprika in half. Then I coated the tatos in the olive oil/apple juice concentrate and spread a layer and sprayed with a natural butter flavor topping and sprinkled the topping on that layer and added another layer and did the same until I had them all coated (I made for 16 servings so it was a few layers). I also used a few Russet potatoes with all the sweet potatoes as I had three little ones that were going to go soft. The end result was a slightly sweet, spicy and very healthy tato dish. Fairly low calorie, quite respectable as a main dish and quite filling with a giant spinach salad. I also diced the potatoes and left all skins on as they are necessary for the fiber and nutrients and I roasted for 15 minutes, stirred and roasted another 10 and they

Reviewed On: Jun. 10, 2009