Strawberry Bread With or Without Gluten and Dairy
Spring is here! Try this delicious Strawberry Bread today, with or without gluten and dairy, it's your choice!
Equipment
- 1 Food processor optional
- 1 Loaf tin
- Baking parchment
- 1 Spatula
Ingredients
For the Strawberry Bread
- 100 g Oat flour
- 150 g Rice flour or plain all purpose flour
- 185 g Sugar
- 1/2 tsp salt
- 1 tsp Baking powder
- 1/2 tsp Cinnamon
- 100 g Vegetable oil
- 2 Eggs
- 300 g Frozen Strawberries
For the Icing
- 40 g Vanilla soy yoghurt
- 160 g Icing sugar
Instructions
- Preheat the oven to 180°C fan. Grease a loaf tin and line with parchment.
- Add all of your ingredients for the Strawberry Bread to a food processor or stand mixer. You can also beat your ingredients together by hand.
- Mix until well blended, about 30s in a food processor.
- Pour the batter into your prepared loaf tin and bake in the preheated oven for 50-65 mins. Check your Strawberry Bread after about 50 mins, you may find you need to cover it with aluminium foil to prevent it from burning. Insert a skewer to check that it is cooked, it will come out clean when the Strawberry Bread is done.
- Remove from oven and allow to cool completely in the tin. Meanwhile, make the icing by mixing together the yoghurt and the icing sugar until there are no lumps.
- Remove the Strawberry Bread from the tin onto a rectangular plate. Pour the icing onto the Strawberry Bread and smooth out with a spatula. I like to let it run a little down the side :)
- You can decorate your Strawberry Bread with slices of fresh strawberry if you have them, I like to add some mint leaves and lemon rind too for a dash of colour.