The good news is that – while you can, of course, snack on fresh or frozen berries all year round – late spring and early summer is the peak season for strawberries, which means that * now * is the perfect time to time for snacks on them (and bake with them).
“Peanut berries are one of the healthiest fruits to enjoy right now, as they are packed with heart-healthy antioxidants such as flavonoids and ellagic acid, which help fight excessive inflammation in the body,” she said. dietitian Kelly. Jones, MS, RD, CSSD, LDN. “Strawberries are also rich in both soluble and insoluble fiber, contain very little sugar and are an excellent source of vitamin C.” In fact, just eight berries will meet all of your daily vitamin C needs, he adds. “While we are lucky to find strawberries in the supermarket all year round, the taste and texture of spring and summer can not be defeated,” says Jones.
Our favorite way to implement them is, without a doubt, this strawberry bread recipe by Erin Clarke, the recipe developer and blogger behind Well Plated. It is fruity, sweet and will not give you a single reason to let the strawberries of the season go to waste. Plus, if you have Greek yogurt in the fridge, you probably already have all the other ingredients in your cupboard — so it’s a great last-minute recipe to keep in your back pocket. all summer.
Ingredients that stimulate health in this strawberry bread recipe
1. White wholemeal flour
According to Jones, this type of flour actually has a similar nutritional profile to whole-grain flour, which is heart-healthy, but has a similar taste to all-purpose flour that you are probably used to baking. “It provides energy in the form of complex carbohydrates, plus fiber, protein and iron,” he adds. There are actually five grams of fiber and nine (!) Grams of protein per slice of this bread, which is reason enough to call it a balanced breakfast.
2. Greek yogurt
Half a cup of Greek yogurt will add a little protein to each slice of bread, as well as a little calcium to boost your bone health, Jones says. “I recommend adding the slice of strawberry bread with some more fresh berries and Greek yogurt to improve the taste and nutritional value even more,” he recommends.
According to Jones, this anti-inflammatory spice helps keep blood sugar levels stable. “Not to mention the fact that it tastes delicious, especially with vanilla,” adds Jones.
The eggs of this recipe give the bread its delicious fluffy texture, while offering protein, choline and vitamin D.
5. Coconut oil
The subtle taste of coconut combines perfectly with strawberries and is an excellent herbal substitute for butter.
Recipe for strawberry bread
Makes 8 slices
For strawberry bread:
1 1/2 cups wholemeal white flour
2 tablespoons ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup granulated sugar
3 tablespoons coconut oil, melted and cooled to room temperature (or canola oil)
1/2 cup plain greek yogurt plus 2 tablespoons, at room temperature
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1 1/2 cup small strawberries in cubes
For the vanilla icing (optional):
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 tablespoon milk
Preheat the oven to 350 ° F. Lightly grease an 8 x 4 inch loaf pan with cooking spray. Apply with oil glue so that the sides protrude like “handles” and then lightly oil again. Set aside.
In a medium bowl, combine white wholemeal flour, cinnamon, salt and baking soda. In a separate bowl or large measuring cup, mix together the sugar and melted coconut oil (this will help prevent the oil from re-solidifying). Add the Greek yogurt, eggs and vanilla extract.
3. Add the liquid ingredients to the dry ingredients and mix by hand with a rubber spatula until smooth — do not mix too much. The batter will be very thick. Fold the strawberries cut into cubes.
4. Scrape the mixture into the prepared pan and melt the top. Bake for 45 to 55 minutes, until a toothpick that we put in the center comes out clean. At the limit of 30 minutes, lightly cover the bread with foil so that it does not brown too quickly and then continue baking according to the instructions.
5. Take the pan out of the oven, uncover it and then place it on a grill. Allow the bread to cool completely in the pan before cutting it into slices (or cut it hot and you have messy, delicious pieces of strawberry bread).
6. For the vanilla icing: Beat all the ingredients together (powdered sugar, vanilla and milk) together in a small bowl until smooth. Add more sugar / milk if you want a thicker or thinner icing. Remove the bread from the pan and pour it on top before serving.
Once done, Clarke recommends storing strawberry bread in an airtight storage container at room temperature for up to three days. You can also freeze the bread in an airtight storage container safe for the freezer for up to three months — just let it thaw overnight in the fridge before serving.
Looking for another delicious strawberry breakfast recipe? Do not sleep with this spicy strawberry cake parfait:
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