With spring upon us, we have been getting into the spirit by eating a ton of strawberries. The strawberries here in Southern California have been super sweet, especially right from our local farmers market.
Although I love to eat strawberries raw, I really love their flavor in baked goods. Strawberries are naturally sweet and tart, so when they are cooked, the sweetness comes out even more and the tartness adds a pleasant acidity for a well rounded flavor.
We love to have a sweet bread like this for breakfast or as an afternoon snack. And it’s so easy to whip up, that it’s the perfect baking task for our 4 year old who loves to cook. Just mix and pour. Delicious and easy!
Strawberry Lemon Bread
Ingredients:
- 2 cups whole wheat flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 2 chia eggs (2 Tbsp chia seeds mixed with 6 Tbsp water)
- 1 cup unsweetened nondairy milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup chopped strawberries
Directions:
- Preheat oven to 400 degrees F. Grease a loaf pan with coconut oil.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. In another mixing bowl, combine the milk, maple syrup, coconut oil, vanilla, lemon zest, and chia seed egg.
- Add the wet mixture into the dry and stir well. Gently fold in the strawberries. Pour into a loaf pan.
- Bake for 20 minutes. Then cover the pan with foil, lower temperature to 350, and bake for 15 more minutes. Let cool at least 15 minutes before serving.
