Strawberry Bread with Berries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ teaspoon salt
02 -
1 teaspoon baking soda
03 -
¼ cup unsweetened shredded coconut
04 -
2/3 cup oat flour
05 -
1 cup whole wheat flour (white)
06 -
2 eggs
07 -
½ cup plain Greek yogurt (full-fat)
08 -
½ cup applesauce, no sugar added
09 -
1 teaspoon vanilla flavoring
10 -
½ teaspoon almond flavoring
11 -
2 tablespoons pure maple syrup
12 -
1 tablespoon melted coconut oil
13 -
1 cup chopped roasted strawberries, *see instructions
14 -
Extra strawberry slices for decorating the top
→ For the Glaze
15 -
½ cup powdered sugar
16 -
2 teaspoons milk (whole)
17 -
¼ teaspoon vanilla flavoring
# Instructions:
01 -
Heat your oven to 400°F (200°C). Spread out the chopped strawberries on a lined baking tray. Roast them for 20 minutes, then take them out to cool while lowering the oven heat to 350°F (175°C).
02 -
Mix together the salt, baking soda, shredded coconut, oat flour, and white whole wheat flour in a big bowl.
03 -
Break the eggs into a medium bowl and whisk them lightly. Add in the Greek yogurt, applesauce, vanilla, almond extract, maple syrup, and melted coconut oil. Mix until it’s all smooth.
04 -
Pour the wet ingredients into the dry mix. Stir gently until everything’s blended without overmixing.
05 -
Carefully stir in the roasted strawberries, trying not to mash them too much.
06 -
Coat your loaf pan with baking spray and pour in the mixture. Arrange the sliced strawberries on top. Bake it at 350°F (175°C) for around 55 minutes. Check if it’s done by inserting a toothpick—if it comes out clean, it’s ready.
07 -
Take the loaf out of the oven and leave it in the pan for about 5 minutes. Then, move it to a cooling rack until it’s completely cooled before slicing.
08 -
In a small bowl, stir the powdered sugar, milk, and vanilla until smooth. To tweak the consistency, gradually add either more sugar to thicken or more milk to thin it out.
09 -
Put the cooled bread on a rack with parchment paper underneath. Drizzle the glaze over the top so it falls down the sides. Let the glaze firm up before cutting and eating.
# Notes:
01 -
Roasting your strawberries sweetens them and dries out some extra liquid, so your bread has a better texture.
02 -
Switch to a gluten-free all-purpose flour mix to make this work for gluten-sensitive eaters.
03 -
Freeze individual slices for up to three months. Let them sit at room temperature before enjoying.