Strawberries + Cream Loaf
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 large loaf
 
Ingredients
  • 80g butter
  • 1 cup almond milk
  • Grated rind of 1 small blood orange
  • 2 Tbsp blood orange juice, approx. 1 small juiced blood orange
  • 2 cups gluten free plain flour, or regular all-purpose flour
  • 2 tsp baking powder
  • 2 cups desiccated coconut
  • 1 cup raw caster sugar
  • 2 eggs, lightly whisked
  • 1 cup roughly chopped fresh strawberries
  • Topping
  • Dehydrated Blood Orange Slices, follow my recipe for oven-dried oranges here but use blood orange slices instead
  • 200g chilled coconut cream
  • ¼ cup icing sugar
Method
  1. Preheat oven to 180°C (350°F) and line a 9"x5" loaf pan with parchment paper and set aside.
  2. In a small saucepan gently heat butter, milk and blood orange rind and juice together over medium heat until butter has melted and is smooth. Set aside.
  3. In a mixing bowl, sift together flour and baking powder. Stir in coconut and sugar.
  4. Add milk mixture, whisked eggs and mix until just combined. Gently fold through chopped strawberries.
  5. Pour mixture evenly into prepared loaf pan.
  6. Bake for 50 minutes - 1 hour until lightly golden and a skewer inserted into the middle comes out clean.
  7. Allow bread to cool in pan for 5 minutes before removing.
  8. Transfer to a wire rack to cool completely.
  9. Loaf can be kept in an air-tight container, for up to 6 days.
  10. Topping
  11. In a stand mixer or in a mixing bowl using a hand mixer, whip chilled coconut cream and icing sugar together until thick and creamy.
  12. Spread over cooled loaf and top with optional dehydrated blood orange slices.
  13. Serve and enjoy!
Notes
Store in an airtight container, refrigerated or in the pantry for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=6938