Side Pannel
Strawberry Poppyseed Bread
Strawberry Poppyseed Bread
- Recipe Submitted by maryjosh on 10/28/2016
Ingredients List
- ½ cup shredded zucchini (peeled first - ~1 zucchini)
- 1½ cups cashew meal (I ground up 1½ cups raw cashews)
- ¼ cup coconut flour
- ¼ cup tapioca or arrowroot flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ⅓ cup melted ghee (I used browned butter ghee)
- ⅓ cup honey
- 2 teaspoons almond extract
- 3 eggs, whisked
- ½ cup sliced strawberries
- 1-2 tablespoons poppyseeds (I think the more, the better)
- For the strawberry sauce
- 1 cup strawberries
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons water
Directions
Preheat oven to 350 degrees. Grease a 9x5 bread pan and line with parchment paper to help with easily removal.
Peel and finely shred zucchini. Place in between paper towels and place on a plate on top to help pull out the excess moisture. Set aside to drain while you prepare everything else.
In a large bowl, whisk together cashew meal, coconut flour, arrowroot flour, baking soda and powder, and salt. In a medium bowl, whisk together ghee, honey, almond extract and eggs until combine. Pour wet mixture into dry mixture along with the zucchini and poppyseeds and mix with a spatula to combine until smooth. Fold in sliced strawberries.
Pour batter into greased and lined baking sheet. Place in oven to bake for 55-60 minutes or until toothpick comes out clean of the center of the bread. Let cool for 10 minutes before slicing.
While the bread bakes, place a small saucepan over medium heat and add all ingredients for the sauce. Let cook down for 10-12 minutes, until strawberries are soft. Place in a blender and blend until completely smooth. Pour sauce through a fine mesh strainer.
Once bread has cooled, pour sauce on top of bread or spread it on like you would butter!
Peel and finely shred zucchini. Place in between paper towels and place on a plate on top to help pull out the excess moisture. Set aside to drain while you prepare everything else.
In a large bowl, whisk together cashew meal, coconut flour, arrowroot flour, baking soda and powder, and salt. In a medium bowl, whisk together ghee, honey, almond extract and eggs until combine. Pour wet mixture into dry mixture along with the zucchini and poppyseeds and mix with a spatula to combine until smooth. Fold in sliced strawberries.
Pour batter into greased and lined baking sheet. Place in oven to bake for 55-60 minutes or until toothpick comes out clean of the center of the bread. Let cool for 10 minutes before slicing.
While the bread bakes, place a small saucepan over medium heat and add all ingredients for the sauce. Let cook down for 10-12 minutes, until strawberries are soft. Place in a blender and blend until completely smooth. Pour sauce through a fine mesh strainer.
Once bread has cooled, pour sauce on top of bread or spread it on like you would butter!
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