Recipes, Uncategorized

Summer Strawberry Bread (Gluten-Free, Dairy-Free, Nut-Free)

You already know I’m trying to get all the berries in before summer ends (cue the ugly crying). My friend mentioned strawberry bread to me and I immediately had a craving for it and knew I had to make my own. That’s how this recipe was born and I now can’t get enough of it!

I’m curious what your favorite berry is? Mine is definitely raspberries so maybe I need to make a raspberry bread next. Although, I think you could easily sub raspberries in this recipe (or whatever your favorite berry is). Let me know if you try this recipe with a different berry!

Summer Strawberry Bread

Makes 1 loaf

Loaf

1 cup Tigernut flour*

1/2 cup cassava flour (you can sub more tigernut if you don’t have cassava)

1/2 cup 1:1 gluten free flour blend with xantham gum (I use Bob’s Red Mill)

1 tsp. baking powder (3/4 tsp if at altitude)

1/2 tsp. salt

2 eggs

1/3 cup maple syrup

1/4 cup melted oil of choice (I used olive)

1 5.3 oz container of strawberry yogurt, 1 tbs. reserved (I used So Delicious dairy free coconut yogurt)

Juice of half a lemon

1 tsp. vanilla extract

1 tbs. milk of choice

1 cup of diced strawberries

*I haven’t tried it, but you could probably use almond flour just fine!

Glaze

1/4 cup powdered sugar (if making your own, just blend 1/4 cup sugar with 2 tsp. tapioca starch)

1/2 cup mashed strawberries

1 tbs. reserved yogurt from bread

1 tsp. melted coconut oil

Squeeze of lemon juice

Preheat oven to 350F and line a loaf pan with parchment paper.

Whisk all dry ingredients together in a bowl.

Beat all wet ingredients, except for strawberries together in a large bowl for 3 minutes.

Add the dry to the wet and beat on low to incorporate.

Fold in the strawberries.

Pour batter into prepared loaf pan and bake for 50-55 min until golden and a toothpick comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

While the loaf is cooling, make your glaze! Mash your strawberries well and then mix everything together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth.

Once loaf has completely cooled, pour glaze over the top. I like to put the loaf in the fridge now to allow the glaze to set a bit.

Slice and enjoy!

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