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