Moist Roasted Strawberry Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ teaspoon salt
02 -
2/3 cup oat flour
03 -
1 tablespoon coconut oil
04 -
1 teaspoon vanilla extract
05 -
¼ cup unsweetened coconut flakes
06 -
2 eggs
07 -
1 teaspoon baking soda
08 -
1 cup whole wheat white flour
09 -
½ teaspoon almond extract
10 -
½ cup unsweetened applesauce
11 -
1 cup chopped roasted strawberries, *check steps
12 -
½ cup plain full-fat Greek yogurt
13 -
2 tablespoons maple syrup
14 -
extra sliced strawberries for layering on top
→ For Glaze
15 -
2 teaspoons whole milk
16 -
¼ teaspoon vanilla
17 -
½ cup powdered sugar
# Instructions:
01 -
Heat the oven to 400°F (200°C). Spread out the diced strawberries on a baking tray and roast for 20 minutes. Pull them out, leave them aside, and reduce the oven to 350°F (175°C).
02 -
Stir the oat flour, whole wheat white flour, salt, shredded coconut, and baking soda together in a big bowl.
03 -
In a separate medium bowl, lightly whisk the eggs. Add Greek yogurt, applesauce, almond extract, vanilla, coconut oil, and maple syrup. Keep stirring until smooth.
04 -
Pour the wet mixture into the dry mix. Stir until there are no dry spots.
05 -
Carefully fold the roasted strawberries into the batter so they’re evenly spread.
06 -
Coat your loaf pan with some nonstick spray. Pour in the batter and layer slices of strawberries on top. Bake at 350°F (175°C) for 55 minutes, or until a toothpick poked in the middle comes out dry.
07 -
Take the from the oven and let it sit in the pan for 5 minutes. Move it to a cooling rack and let it cool off completely before slicing.
08 -
In a small mixing bowl, mix powdered sugar, milk, and vanilla until it’s smooth. If needed, tweak the consistency by adding extra sugar or milk.
09 -
Put the cooled loaf on a wire rack over parchment paper. Drizzle the glaze over it so it drips along the edges. Wait for the glaze to set, then slice it up and enjoy.
# Notes:
01 -
Roasting the strawberries helps bring out their natural sweetness and avoids the bread getting soggy by removing excess juice.
02 -
To make this wheat-free, use a gluten-free flour blend in place of the listed flours.
03 -
Cut the loaf into slices and freeze for up to 3 months. Let it thaw at room temperature before eating.