A quick and healthy alternative to your morning coffee shop treat. Opt for fresh strawberries if they are in season. Frozen strawberries will work just, however you may need to extend the baking time by 10-15 minutes.
- 3 tablespoons all purpose flour
- pinch of salt
- 1/4 cup packed brown sugar
- 2 tablespoons coconut oil, softened
- 2 1/4 cups sprouted spelt flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/2 cup unsweetened apple sauce
- 1/4 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons flax meal
- 2 tablespoons filtered water
- 2 cups fresh (or frozen) strawberries, diced
1. Preheat the oven to 350′. Grease a 9x5x3″ loaf pan and run a strip parchment paper widthwise along the bottom and up the long sides of the pan, leaving enough paper to overhang. Set aside.
2. In a small bowl add the streusel ingredients and mix with a pastry blender until pea sized crumbs form. Set aside. In large bowl, sift together the flour, baking powder and salt. Make a well in the centre and set aside.
3. In a medium bowl, mix together the almond milk, apple sauce, olive oil, vanilla extract, and flax meal. Add the wet ingredients to the flour mixture and stir just until combined. Stir in the strawberries just until combined.
4. Spoon in the prepared baking pan and add the streusel to the top. Bake in the preheated oven for 55-60 minutes or until golden brown and a toothpick inserted into the centre comes out clean. Remove from the oven and let cool about 10 minutes before carefully removing it from the pan. Allow to cool completely on a wire rack before slicing.
whole wheat flour can be used in equal measure for spelt flour. Any seasonal fruit can be used in exchange for strawberries.
Keywords: Strawberries, Streusel, Quick bread