Summer Strawberry Loaf
Total Time
1 hour and 30 minutes
Prep Time
0 seconds
Cook Time
1 hour and 30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
1 loaf
- 14 oz strawberries
- 5.6 oz white spelt flour
- 5.6 oz porridge oats
- 5.6 oz ground almonds
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 3.5 oz poppy seeds
- 3.5 oz coconut sugar
- 12 fl oz soya milk
- 5½ tablespoons olive oil
- 2 teaspoons vanilla bean paste
- 1 lemon
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Preparation
Step 1
Preheat the oven to 160°C fan / 350°F. Line a 1kg / 2 lb loaf tin with baking parchment.
Step 2
Reserve a handful of strawberries to decorate and put the remainder in a small bowl; dust with a little flour (this will stop them sinking to the bottom during cooking) and set aside.
Step 3
Sift the flour into a large bowl, then add the oats, ground almonds, baking powder, bicarbonate of soda, ground cinnamon, salt and poppy seeds. Stir together until combined.
Step 4
In a separate bowl or a jug, whisk together the coconut sugar, soya milk, olive oil, vanilla bean paste and lemon zest.
Step 5
Make a well in the centre of the dry ingredients; pour in the wet mixture and gently mix together until just combined. Fold through the strawberries then pour the mixture into the tin; decorate with the reserved strawberries.
Step 6
Bake for 70–80 minutes until golden and a skewer inserted in the middle comes out clean (check after 70 minutes and cover the top with foil if it’s getting too brown). Remove from the oven and cool in the tin on a wire rack before serving.
Step 7
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