Ingredients:
- 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
- 1 cup oat flour
- 3/4 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sugar, Rapadura or light brown Muscovado
- 5 Tablespoons plus 1 teaspoon butter and/or coconut oil, softened
- 2 large eggs
Baking Instructions:
- Preheat oven to 350 degrees.
- Butter an 8″ x 4″ loaf pan. In a small saucepan, bring strawberries to a boil over medium heat.
- Cook, stirring, 1 minute. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.
- With an electric mixer, cream butter, sugar and eggs in a mixing bowl until light and fluffy.
- Add flour mixture alternately with 1/3 cup water, beginning and ending with flour.
- Fold in reserved strawberries.
- Scrape batter into prepared pan, smoothing top.
- Bake until a toothpick inserted in center comes out clean. About 1 hour (tent with foil after 45 minutes if the top is getting too dark).
- Cool in pan 10 minutes.
- Run knife around edges; invert onto rack.
- Reinvert; cool completely.
