Good food: Strawberry and Spelt


Strawberry and Spelt Bread



1 cup of sweet ripe strawberries (mashed or pulsed in a blender)
2 cups of spelt flour (or white or wholemeal flour if you prefer)
1/2 cup of plain greek yoghurt
1 tbsp baking powder
1 tbsp cinnamon
1/3 cup of honey
2 eggs


Preheat your oven to 175C.

In a big bowl combine all of the dry ingredients. Create a bit of a well in the centre and add the rest of your ingredients. Combine gently with a wooden spoon. Be careful not to over mix. Add more flour if the mixture is too wet or a little more yoghurt if the mixture is too dry.

Pour mixutre into a greased bread tin (or muffin tins if you like). I like to sprinkle seeds on top of my loaf for a bit of crunch and added nutrients. I use linseed, chia seeds, oats, pepitas, sunflower seeds or a combination of whatever I have hanging around.Bake until golden brown and cooked through (around 35 minutes for a loaf and around 20 minutes for muffins or until a skewer comes out clean).


Enjoy warm with yoghurt or ice-cream for dessert or toast a slice under the grill and serve with soft creamy butter for breakfast or as an any time of the day snack. Yum πŸ™‚

Strawberries are beautiful and right in season right now. Eat local whenever you can!


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  • September 19, 2013 - 6:08 am

    Kate - This sounds delicious!!! Definitely going to give it a go (using the yoghurt that I make thanks to your blog too)! πŸ™‚ReplyCancel

  • September 19, 2013 - 6:49 am

    Naomi @ (Not) Just A Mummy - Ummmm YUM! I love cooking with spelt.. Always gives great results and both toddler and I seem to handle it much better than regular wholemeal flour. Definitely putting this on the ‘To Try’ list!ReplyCancel

  • September 19, 2013 - 7:17 am

    Rachel - This looks amazing! Gah, I so wish I had an oven!ReplyCancel

    • September 19, 2013 - 8:14 pm

      Sash - Oh I know! I lived without an oven for so many years in Indo… I missed baking so much!ReplyCancel

  • September 19, 2013 - 9:41 am

    Megan Daley - This looks amazing! Making this arvo…ReplyCancel

  • September 19, 2013 - 9:58 am

    Lisa - Just put one in the oven and can’t wait to have a slice! Just wondered….did you mean one teaspoon of cinnamon? Not one tablespoon? I only used a teaspoon as a tablespoon seemed a lot to me! But hey, that’s just me! Thanks for sharing such a great recipe to use up some over ripe strawberries I had only just bought yesterday. πŸ™‚ReplyCancel

    • September 19, 2013 - 8:13 pm

      Sash - Hi Lisa! I used a tablespoon but I love cinnamon so I’m always rather generous… I’m a bit heavy handed with spices in general…ReplyCancel

  • September 19, 2013 - 7:15 pm

    Elena - Sash, what did you sprinkle on top? Just random seeds or something you’d recommend?!

    • September 19, 2013 - 8:12 pm

      Sash - Hey Elena πŸ™‚ On top of this one I used chia, sunflower seeds and linseeds πŸ™‚ yum!ReplyCancel

      • September 20, 2013 - 3:41 pm

        Elena - Bring on baking times this weekend! YUM! πŸ™‚
        Have an amazing time on the trip! May loads of fun, laughter and love of friends and family come your way! πŸ™‚ xxReplyCancel

  • September 20, 2013 - 4:24 am

    Joelle - Perfect for lunches too! Looks yummy. I’ll have a go this weekend.ReplyCancel

  • September 21, 2013 - 12:44 pm

    Kate - So I made it, but I used wholemeal spelt flour, substituted the honey for maple syrup (due to the diet I’m on) and used my homemade no fat lactose free yoghurt which is fairy runny. I also added walnuts. Not sure if I didn’t have enough strawberries (used a cup full mashed) but the loaf isn’t overly strawberryee if you know what I mean. Don’t get me wrong though, it tastes great still. Perhaps next time I’ll use more, or, instead, I may use raspberries and/or blackberries. πŸ™‚ReplyCancel

    • September 21, 2013 - 2:03 pm

      Sash - Mine wasn’t overly strawberry-y either… I do know what you mean. I liked that the strawberry flavour was quite subtle. You could definitely use more or use a stronger tasting berry. I think that fresh raspberries would be awesome! πŸ™‚ReplyCancel

  • September 23, 2013 - 5:37 pm

    Megan Daley - Awesome! Love it! Have made it three times now…one with strawberry, one with banana and one with raspberries. I have a teeny tiny banana bread obsession so this was a lovely change! Thanks!ReplyCancel

  • September 30, 2013 - 7:39 am

    ecky1808 - Mine is baking in the oven, I can’t wait to dig in! Thanks for the recipeReplyCancel

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