NUTRITIONAL NOTES

 

STRAWBERRIES: One of the most antioxidant rich foods available, strawberries also contain an amazing combination of phytonutrients. Strawberries have a very short shelf life before their nutrients start to degrade rapidly, so its best to eat them as fresh as possible.

Gluten-Free

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Serves about 6-8

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Ingredients:

1 3/4 cup gluten-free flour blend

4 Tbsp tapioca starch

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthum gum

1/2 tsp salt

1/2 cup granulated sugar

1/4 cup brown sugar

Zest of one lemon

1/3 cup neutral oil of choice (I use coconut or sunflower)

1/2 cup plain yogurt

1/4 cup milk of choice

3 Tbsp lemon juice, freshly squeezed (from 1-2 lemons)

2 eggs

1 tsp gluten free vanilla extract

1 cup fresh strawberries

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Instructions:

1.   Preheat the one to 325℉. Prepare your 9x5 in loaf pan with nonstick spray (or rub with oil).  Set aside.

2.   In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, granulated sugar, brown sugar, and lemon zest until everything is evenly distributed. In a small bowl, toss the blueberries with 1 Tbsp of the flour mixture and set aside.

3.   In a separate medium mixing bowl, whisk together oil, yogurt, milk, lemon juice, eggs, and vanilla until smooth. 

4.   Pour the wet ingredients into the dry ingredients, gently mixing with a wooden spoon or rubber spatula until combined. Fold in the blueberries.

5.   Pour batter into prepared loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 10-15 minutes before transferring to a wire rack to cool completely.

6.   Once the bread has cooled, whisk together confectioners’ sugar lemon juice in a small bowl. Drizzle glaze over the top of the bread. Slice and enjoy!

SERVED WITH

Cauliflower Ceviche