Strawberry Coconut Bread
1 cup Gluten Free All Purpose Flour blend (I used Robin Hood flour)
1/4 cup coconut flour
1/2 cup granulated sugar
1/4 cup icing sugar
1 1/2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut yogurt
1/4 cup Earth Balance (or any dairy free spread)
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup strawberry, puree (may use fresh or frozen)
1 cup apples, puree
Preheat oven to 350 F. Grease a bread loaf pan using a vegetable oil spray or PAM baking spray.
Remove the stems of the strawberries and cut them in half. You may also use frozen strawberries, especially in the winter time. Puree the strawberries in a food processor.
Peel the apples using a vegetable peeler with a larger grip for your comfort. Cut the apple into quarters, cut out the core and puree them in food processor.
In a large bowl, cream vegetable spread and sugar together. Add the vanilla extract and mix until thoroughly combined. Add one egg at a time to the mixture until combined.
In a medium bowl add the gluten-free flour, baking powder, baking soda, salt.
Add the dry ingredients to the creamed vegetable spread mixture. Mix until fully combined.
Add the strawberry puree, apple puree and coconut yogurt to the cake batter. Mix until fully combined.
Pour mixture into greased pan. Bake for 35-40 minutes. Check your bread because all ovens are different. Use a toothpick to check if the centre is done.
Cool completely before serving.
✔ Store in air-tight container, refrigerate and eat bread within a week.
✔ Store in air-tight container and freeze up to 2-3 months.
✔ Toast a slice of bread in toaster oven and add on vegetable spread. Enjoy it with your favourite cup of tea.