Since L had so much trouble this year, I now can or freeze almost everything we eat at home because everything has preservatives and dishonest labeling. This way, I know exactly what she is eating. The health benefits, of course, are for all of us but this all started because she is so important. So, this summer, since I don't have a full garden at home yet, we have been raiding the farmer's markets and fruit and vegetable stands for fresh and organic products. We also found a local source for grass fed beef.
Anyway, with the last batch of strawberries I had, I made this wonderful bread. The original recipe came from another blog which you can find HERE.
But I changed it up a little. This bread is VERY moist. And don't be fooled by the toothpick coming out clean when you check the bread. My toothpick came out clean but it was still more like a crumble instead of bread in parts. It was still really good though. Nobody complained about how gooey it was.
Ingredients:
2 1/2 cups strawberries, chopped
2 Tbsp. sugar
3 cups all-purpose flour (I'm positive this could be changed for a gluten free. We went with a corn-free.)
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
4 eggs, beaten
1 1/4 cup grapeseed oil (original recipe said vegetable oil but in this house, we only use grapeseed, olive or coconut.)
Olive oil to grease loaf pans
1 tsp. vanilla (working on this to be corn-free)
Directions:
Mix chopped strawberries with the 2 Tbsp. sugar in a small bowl. Set aside.
Preheat oven to 350 degrees. Grease loaf pans. Combine flour, sugar, baking soda, salt and cinnamon. Then combine remaining ingredients but don't over stir. Fold in the strawberries.
Divide evenly between the two greased loaf pans. Bake for 50-55 minutes.
Note: Pictures to come. I'm still working on moving my pictures over after changing computers.
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