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Lemon-Strawberry Loaf

I had a package of strawberries that were a little past their prime to eat fresh, so I decided to using them in baking. This loaf reminds me of strawberry lemonade, a little tart and a little sweet – Perfect.

Wet Ingredients:

  • 1/2 c plain almond yogurt
  • 1 lemon, juiced, zest
  • 1/2 c almond milk, unsweetened, vanilla
  • 2 tbsp applesauce, unsweetened
  • 1 tsp pure vanilla extract

Preheat the oven to 350 degrees. Line a 8×4 loaf pan with parchment paper. Set aside.

In a large bowl combine together all of the wet ingredients. Set aside.

Dry Ingredients:

In a large bowl whisk together all of the dry ingredients.

Stir-In:

  • 1 c strawberries, sliced

Add the sliced strawberries to the dry ingredients. Stir the strawberries so that they are thoroughly coated with the dry ingredients. (This will help to keep the strawberries from sinking to the bottom of the loaf pan.

Transfer the dry ingredient mixture to the wet ingredients and fold them together.

Spoon the batter into the loaf pan. Spread the batter out evenly in the loaf pan.

Bake for 60 – 65 minutes.

Remove loaf from oven and place on a cooling rack. Cool for 15 minutes. After 15 minutes remove loaf from pan and let it completely cool on the rack.

Share. Eat. Enjoy.

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