Tuesday, August 1, 2017

Strawberry Poppy Seed Bread

Ingredients for 18 servings

Strawberry Sauce:

1 cup diced ripe strawberries
2 tablespoons honey
2 tablespoons lemon juice

 Bread:

¼ cup arrowroot flour
¼ cup coconut flour
¼ teaspoon sea salt
1/3 cup coconut oil, melted
½ teaspoon baking powder
½ teaspoon baking soda
½ cup diced ripe strawberries
1 tablespoon poppy seeds
1 teaspoon vanilla extract
1 zucchini, peeled and grated
1 ½ cups cashew flour (made from cashews)
2 tablespoons honey
3 eggs
Coconut oil spray (to grease bread pans)

Directions

Strawberry Sauce

Place all strawberry sauce ingredients in a high-speed blender and blend on high until smooth. Transfer to a small mason jar and refrigerate for at least 1 hour.

Bread

Preheat oven to 350° F.

Grease mini bread pans and set aside.

Peel and grate zucchini. Place grated zucchini on a paper towel to let zucchini moisture be absorbed by the towel.

In a bowl, mix together dry ingredients (except poppy seeds).

In a separate bowl, mix together wet ingredients (except zucchini and strawberries).

Pour wet ingredients into dry ingredients, and mix well to combine. Then, fold in zucchini, strawberries and poppy seeds.

Divide mixture into three bread loaves and bake for 45 minutes.

Remove from oven and let cool. Once cooled completely, remove from pans, slice, top with strawberry sauce and enjoy!
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