Hiiii! How was your weekend/mother’s day? If you’re a momma bear, I hope you were showered with love and if not, I hope the rest of you showered your mommas.
We took mine for the most delicious brunch I think I’ve ever eaten (or at least that I can remember). I totally still had a smoothie (fresh strawbs, frozen banana, spinach, cottage cheese, almond milk) and some bread with peanut butter beforehand because I was super hungry in the morning and I didn’t feel like being hangry for 2 hours. Hangry Amanda is never a good thing. Anyway, I ordered the huevos rancheros which was the first time I’ve ever tried it and omg. It is AMAZING. It came with a super fresh strawberry salad, some watermelon, roasted potatoes and then two big crispy corn tortillas, refried black beans, cheese, over easy eggs and pico. It was dreamy.
I definitely didn’t think I was going to finish it but I did. So very easily. I also still made us a from-scratch lasagna w/veg and these soft ciabatta buns that my sister’s husband gave us (he’s a truck driver and he got sent home with 140 ciabatta buns that were meant for a pizzeria but were considered ‘damaged’ so we got them. They are wonderful). AAANNNDDD then I made cookies. Apparently we have big appetites in this house.
I don’t hate it.
None of that has anything to do with this healthyish strawberry coconut bread except that I think I’m going to turn in to a strawberry. Or just a berry…. some kind of berry.
There’s a lot of strawberry things happening here despite the fact that Ontario strawberries haven’t made their appearance yet. I am dyyyyinnggggg waiting for the day I see my favorite strawberry stand full of freshly picked berries. I’m biased but Ontario strawberries are the dreamiest, sweetest bites of heaven ever. They’re so good I almost feel guilty when I use them for anything other than face-shoving but they’re just so good I want them in everything. I will buy them by the flat the second they appear.
For now, the California ones are filling the void. First, with this healthyish strawberry coconut bread, and over the next 2 weeks a couple of other fun, delicious and totally healthy things.
We leave for St. Maarten for our beautiful friend’s graduation from med school which we’re so very proud of (always a good thing to be besties with a doctor;) ) on Sunday which we can’t wait for aaand I’m hoping that when we get back, rhubarb and strawbs will be flooding our markets.
Not that I’ll be thinking about that at all while we’re away. Bring on the cocktails, french bakeries, beaches, waves, and bbq!
This week we eat strawberry bread! Coconut oil + greek yogurt for moisture, coconut sugar for sweetness, strawberries for dreaminess, sprinkled with coconut on top for crunchy deliciousness. It’s all good, guys. All good.
- ⅓ C melted coconut oil
- ¾ C + 2 TBSP coconut sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 C plain greek yogurt
- 1½ C white whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ C strawberries, cut in to chunks
- 1 tbsp flour
- ⅓ C unsweetened shredded coconut
- Preheat oven to 350F
- Grease and flour a standard loaf pan and set aside.
- In a medium bowl, whisk together coconut oil and coconut sugar until fully combined. This may take a few minutes!
- Add the vanilla and eggs and whisk until light and creamy. Add the greek yogurt and whisk until combined.
- In a large bowl, sift together the flour, salt and baking soda and create a well in the center.
- Toss the strawberries in the 1 tbsp flour.
- Pour the wet mixture in to the flour mixture and whisk until just combined. Don't overmix.
- Add the strawberries and fold gently until evenly distributed. Batter is fairly thick.
- Pour in to prepared loaf pan, top with coconut and place on the center rack of your oven.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. About half way through baking, check the coconut and make sure it isn't over-browning. gently place foil over the bread if coconut is getting too dark. Do not move or shake the pan!
- Allow to cool in the pan for 10 minutes then remove and place on a wire rack to cool completely.
- Store on the counter, wrapped in plastic wrap for 3-4 days.
I don't like to keep this bread for longer than 3-4 days just because of the berries. They add a lot of moisture which is great but not great for more than a few days. It never lasts that long anyway!
You can freeze the whole loaf or individual slices if you aren't going to eat it all within a few days. The whole loaf will freeze for 2-3 months, individual slices for about 1 month.