If you’ve been grocery shopping recently, you have probably seen lots of packages of fresh strawberries. Sweet, luscious strawberries. Thank goodness strawberries can usually be found in stores year round. Strawberries are so good all by themselves, with a dab of whipped cream on top, in ice cream, and, of course, in cakes, pies, and breads. Plus, strawberries go wonderfully well with almonds. Thus, Vegan Strawberry Almond Bread.
THE INSIDE SCOOP
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will typically be less than 1 cup.
STRAWBERRY FIELDS FOREVER!
When baked, that amazing strawberry flavor becomes very faint. I have tried boosting the strawberry flavor with strawberry-flavored gelatin, but that always leaves a very gummy taste. Baking with just strawberry puree didn’t give enough flavor and typically caused the bread to collapse. Baking with cut up strawberries left an uneven taste or a very heavy-bottomed bread. Then I tried concentrating the strawberry flavor by reducing the strawberry puree and that was the game changer! The reduced puree didn’t add excessive moisture, which had caused earlier attempts to collapse, but it added flavor. To create more strawberry flavor, I also used strawberry extract. And a touch of almond extract brought it to perfection!
When you reduce the strawberry puree, be sure that the strawberries only come to a very low boil. Once they just begin to boil, reduce the heat and let the puree simmer, to avoid a burnt strawberry taste. Cook the strawberry puree until the thickness is about half-way between that of a tomato sauce and tomato paste. This step may take a half hour or more, but is so worth it. Hint: Make a large batch of reduced strawberry puree and freeze the extra. That way, you will already have your puree when you are ready to make this bread again (it’s so good!) or decide to make Vegan Strawberry Cake!
DON’T BE SO SOUR-WAIT! GET SOUR! In a medium bowl, combine the coconut milk and lemon juice; let sit for 15 minutes. This will allow the coconut milk to sour, which will produce a better rise.
FEELING MIXED UP? Kelp powder, which is very high in protein, is added to help ensure structure and reduce the risk of collapse. In a small bowl, whisk together the all-purpose flour, vegan sugar, coconut flour, baking powder, baking soda, salt, kelp powder, and cinnamon. This helps to ensure an even rise.
CHILL OUT! Coconut flour is used to help the bread rise and prevent it from collapsing. Once the wet and dry ingredients are combined, refrigerate the batter for at least 30 minutes. The coconut flour needs time to absorb the moisture and swell.
I’M NUTS ABOUT NUTS! Nuts are typically baked for 5-10 minutes before adding them to batter. Baking them allows the aroma to rise, creating a more flavorful nut, and it keeps them crisp. Nobody wants a soggy nut!
GET A “HANDLE” ON YOUR BAKING! Line the bottom and ends of baking pans with parchment paper. Let parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan.
PANS: When making large loaves (rather than mini loaves or muffins); double the pans; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.
TESTING! TESTING! 1. 2. 3! If possible, use a metal cake tester (I use a metal kebab skewer) to test for doneness. Metal cake testers are more accurate that toothpicks.
DON’T “STICK IT TO THE PAN!” Once the bread is done baking, let it cool on a cooling rack for 10-15 minutes. After cooling for 10-15 minutes, it is important to remove your baked bread from the pan so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools.
A high-rising, moist strawberry bread with almonds, and it's VEGAN! To Reduce the Strawberries: Place the pureed strawberries in a small saucepan over medium-low heat. Let puree come to a low simmer, stirring frequently. Reduce heat and simmer until the thickness of the puree is about half-way between tomato sauce and tomato paste. There should be about 90 g. of puree. Remove from heat; cool to room temperature. Chill until ready to use. To Make the Bread: In a medium bowl, combine the coconut milk and lemon juice; let sit for 15 minutes. Then add 90 grams of cooled, reduced strawberries, the canola oil, red food coloring, and strawberry extract. In a small bowl, combine the all-purpose flour, vegan sugar, coconut flour, baking powder, baking soda, salt, kelp powder (if using), and cinnamon. Sprinkle the flour mix over the wet ingredients. By hand, mix together until there is little to no dry flour. With an electric mixer, mix on the slowest speed or 25 seconds until the batter becomes smooth. Do not overmix. Cover bowl and refrigerate for at least 30 minutes. When ready to bake: Preheat the oven to 350 degrees. Spread the slivered almonds on a parchment lined baking sheet and bake for 5 minutes until almonds are browned slightly and aroma rises. Cool. Spray a 7 ½” x 3 ¾” x 2 ¼” loaf pan with non-stick cooking spray. Line the bottom and 2 short ends with parchment paper, leaving enough parchment paper sticking above the pan to form “handles.” Fold the prepared almonds into the batter. Pour the batter into the prepared loaf pan. Bake at 350 degrees for 55 minutes, or until a metal cake tester, when inserted into the middle of the bread, comes out clean. Place the baked loaf pan on a cooling rack for 10 minutes. Then, run the flat side of a knife along the long sides to loosen the bread from the pan and lift the bread out using the parchment “handles.” Place on cooling rack. Cool completely. Enjoy!Vegan Strawberry Almond Bread
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