Summer Strawberry Loaf by @deliciouslyella

1h25

1 serving

🍓

400 g

Strawberries

🌾

160 g

White spelt flour

🌾

160 g

Porridge oats

🌰

160 g

Ground almonds

🫙

1 tsp

Baking powder

🫙

1 tsp

Bicarbonate of soda

🪵

1 tsp

Ground cinnamon

🧂

0.5 tsp

Fine sea salt

🌱

100 g

Poppy seeds

🥥

100 g

Coconut sugar

🥛

350 ml

Soya milk

🫒

5.5 tbsp

Olive oil

🍦

2 tsp

Vanilla bean paste

🍋

1

Lemon

  1. Preheat

    Preheat the oven to 160°C fan / 350°F and line a 1kg / 2 lb loaf tin with baking parchment.

  2. Decorate
    • Strawberries
    • White spelt flour

    Reserve a handful of strawberries to decorate, put the remainder in a small bowl, dust with a little flour and set aside.

  3. Sift
    • White spelt flour
    • Porridge oats
    • Ground almonds

    Sift the flour into a large bowl, then add the oats, ground almonds, baking powder, bicarbonate of soda, ground cinnamon, salt and poppy seeds and stir together until combined.

  4. Whisk
    • Coconut sugar
    • Soya milk
    • Olive oil

    In a separate bowl or a jug, whisk together the coconut sugar, soya milk, olive oil, vanilla bean paste and lemon zest.

  5. Pour
    • White spelt flour
    • Porridge oats
    • Ground almonds

    Make a well in the centre of the dry ingredients, pour in the wet mixture and gently mix together until just combined.

  6. Fold
    • Strawberries

    Fold through the strawberries then pour the mixture into the tin and decorate with the reserved strawberries.

  7. Bake

    Bake for 70–80 minutes until golden and a skewer inserted in the middle comes out clean, checking after 70 minutes and covering the top with foil if it's getting too brown.

  8. Cool

    Remove from the oven and cool in the tin on a wire rack before serving.

Summer Strawberry Loaf by @deliciouslyella

1h25

1 serving

🍓

400 g

Strawberries

🌾

160 g

White spelt flour

🌾

160 g

Porridge oats

🌰

160 g

Ground almonds

🫙

1 tsp

Baking powder

🫙

1 tsp

Bicarbonate of soda

🪵

1 tsp

Ground cinnamon

🧂

0.5 tsp

Fine sea salt

🌱

100 g

Poppy seeds

🥥

100 g

Coconut sugar

🥛

350 ml

Soya milk

🫒

5.5 tbsp

Olive oil

🍦

2 tsp

Vanilla bean paste

🍋

1

Lemon

Preparation Steps

  1. Step 1/8

    Preheat the oven to 160°C fan / 350°F and line a 1kg / 2 lb loaf tin with baking parchment.

    🍳Loaf tin
    📜Baking parchment

  2. Step 2/8

    Reserve a handful of strawberries to decorate, put the remainder in a small bowl, dust with a little flour and set aside.

    🍓Strawberries
    🌾White spelt flour
    🥣Small bowl

  3. Step 3/8

    Sift the flour into a large bowl, then add the oats, ground almonds, baking powder, bicarbonate of soda, ground cinnamon, salt and poppy seeds and stir together until combined.

    🌾White spelt flour
    🌾Porridge oats
    🌰Ground almonds
    🫙Baking powder
    🫙Bicarbonate of soda
    🪵Ground cinnamon
    🧂Fine sea salt
    🌱Poppy seeds
    🥣Large bowl
    🧺Sieve

  4. Step 4/8

    In a separate bowl or a jug, whisk together the coconut sugar, soya milk, olive oil, vanilla bean paste and lemon zest.

    🥥Coconut sugar
    🥛Soya milk
    🫒Olive oil
    🍦Vanilla bean paste
    🍋Lemon
    🥛Jug
    🥄Whisk

  5. Step 5/8

    Make a well in the centre of the dry ingredients, pour in the wet mixture and gently mix together until just combined.

    🥣Large bowl

  6. Step 6/8

    Fold through the strawberries then pour the mixture into the tin and decorate with the reserved strawberries.

    🍓Strawberries
    🍳Loaf tin

  7. Step 7/8

    Bake for 70–80 minutes until golden and a skewer inserted in the middle comes out clean, checking after 70 minutes and covering the top with foil if it's getting too brown.

    🍢Skewer

  8. Step 8/8

    Remove from the oven and cool in the tin on a wire rack before serving.

    🍳Loaf tin
    ✨Wire rack

Composition

Ingredients

Types

Fruits, Grains, Nuts, Leavening Agent, Spices, Seasoning, Seeds, Sweeteners, Plant-based Milk, Oils, Flavorings

Ingredients

Strawberries, White spelt flour, Porridge oats, Ground almonds, Baking powder, Bicarbonate of soda, Ground cinnamon, Fine sea salt, Poppy seeds, Coconut sugar, Soya milk, Olive oil, Vanilla bean paste, Lemon

Notes

Strawberries (quartered, reserve a handful to decorate), White spelt flour (or use plain white flour, plus extra to dust the strawberries), Porridge oats (not jumbo), Lemon (zest used in the wet mixture)

Allergens

Gluten, Tree nuts, Sesame, Milk, Soy

Dietetics

Dietary regimen

Egg-Free, Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 33g, Fat: 17g, Fiber: 5g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2mg, Magnesium: 60mg, Sodium: 200mg, Potassium: 220mg

Vitamins

Vitamin C: 20mg, Vitamin E: 4mg, Folate: 20µg

Preparation

Time Information

Preparation

10 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Loaf tin, Baking parchment, Large bowl, Small bowl, Jug, Whisk, Sieve, Skewer, Wire rack

Appliances

Oven

Type

Type

Type Of Dish

Bread, Dessert

Occasions

Summer baking

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Moist, Soft, Dense

Flavors

Sweet, Citrus, Fruity, Spiced

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2-3 days (in an airtight container,away from direct sunlight), fridge : up to 1 week (in an airtight container, due to fresh strawberries), freezer : up to 3 months (sliced and wrapped tightly in plastic wrap or foil, in a freezer-safe bag)