Can you believe that the first day of summer is this week?
While it certainly has felt like summer for weeks here in Charleston (hello 90 degrees plus humidity!), I am excited to officially kick things off on Thursday.
Summer is such a feel-good season – even though I am still getting used to this humidity here after living in California my whole life. 🙂
I always associated berries with summer and my favorite by far are strawbs!
Fun fact: strawberries contain more vitamin C by weight than an orange. Berries may be small in size but they are one of the highest in antioxidants which may help slow down the aging process.
I have been dreaming up this strawberry bread ever since I started seeing strawberries in the grocery store and the Charleston Farmer’s market.
I have been enjoying this for breakfast! It’s balanced with fiber, antioxidants and protein from the almond flour.
If you make this, be sure to share with me on Instagram!
Strawberry Mini Loaf
2018-06-19 07:47:25
Serves 6
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
- 1 cup blanched almond flour
- 1/3 cup date sugar or coconut sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1/4 cup cashew milk
- 2 eggs
- 1/2 cup strawberries, chopped
Instructions
- Preheat oven to 350 F.
- In a large mixing bowl, mix together coconut oil, eggs and cashew milk until uniform.
- In another large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt.
- Combine wet and dry ingredients and stir until uniform.
- Carefully fold in strawberries.
- Pour batter evenly into two greased mini loaf pans.
- Bake for 20 minutes.
Nutrition By Mia https://nutritionbymia.com/
