This bread is a wonderful addition to breakfast spread with butter or cream cheese. It has a nice texture and isn't too 'crumbly,' an unfortunate side effect of most wheat-free breads. Use up those early summer strawberries!
- 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
- 1 cup oat flour
- 3/4 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sugar, Rapadura or light brown Muscovado
- 5 Tablespoons plus 1 teaspoon butter and/or coconut oil, softened
- 2 large eggs
DIRECTIONS
1. Preheat oven to 350 degrees. Butter an 8" x 4" loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
3. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean. About 1 hour (tent with foil after 45 minutes if the top is getting too dark). Cool in pan 10 minutes. Run knife around edges; invert onto rack. Reinvert; cool completely.
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