With everyone making bread these days I thought a strawberry bread was in order. This is a very quick and easy bread that ended up being fancier than I had originally planned. I’m still calling it a bread though!
You can be a cooking newbie or an experienced chef, or anywhere in between, but using California strawberries is a great way to make your dishes stunning. Not only do your meals look good, but a serving of 8 California strawberries is a source of fibre. As we move into fall, I always get asked about what foods to eat to get more Vitamin C. Most people know that oranges have Vitamin C but strawberries actually have the same amount and are therefore an excellent source of Vitamin C.
Looking for more recipes? There are great recipes available on californiastrawberries.com like this one here: Pizzelle Shells with Strawberry Salsa: https://www.californiastrawberries.com/pizzelle-shells-with-strawberry-salsa/ Happy baking and cooking. Enjoy!
1 Tbsp Flax seeds, ground
3 Tbsp. Warm water
½ cup Avocado oil
½ cup Unsweetened vanilla almond milk
¾ cup Cane sugar
¼ tsp Salt
2 tsp Baking powder
1 ½ cup Strawberries, diced
1 ½ cup Gluten free, all-purpose flour *
½ cup Almond flour
- Preheat oven to 350F
- Mix ground flax seeds with warm water. Let sit for about 5 minutes to thicken.
- Add sugar, oil, milk and stir.
- Add salt, flours and stir.
- Coat diced strawberries in a small amount of flour and gently fold in. Carefully pour into a loaf pan lined with parchment paper. If desired, you can decorate with thinly sliced fresh strawberries.
- Bake for 50 minutes, or until a toothpick comes out clean.
½ cup Icing sugar
¼ cup Finely diced strawberry
1 Tbsp Vegan butter spread
- Mix icing sugar with vegan butter spread.
- Add in finely diced strawberries and gently stir until combined.
- Spread over strawberry bread.
*I use this one here
Looking for more ways to use strawberries? Contact Jill, Nurture The Future's Registered Dietitian at email@example.com