These little mini breads are moist and full of strawberry flavor. They also are far lower in sugar than traditional quick breads and are packed with nutritious ingredients. I use frozen strawberries in the breads for convenience, let the berries partially thaw, and then chop them coarsely. The strawberries scattered throughout the batter give a nice, sweet hit when you bite into the finished breads. A mashed banana and a little date paste provide additional sweetness to the breads without the need for refined sugar. You can buy the date paste or just mash up some dates with a little water. If you'd like to make up a batch of date paste to use in this and other recipes, you can see some of my other postings for instructions. The date paste is good and provides fiber and nutrients in addition to sweetness. Pieces of strawberry bread make great snacks, and we like slices for a simple dessert or with breakfast. Enjoy!
Low Sugar Strawberry Breads -- Makes 4 Small Loaves
1/2 cup of ground toasted almonds
1 cup of oat flour (grind up regular or quick oats in the food processor for the flour)
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup of plain Greek yogurt (fat free is fine)
1 medium banana, mashed
1 teaspoon of vanilla
1 large egg
2-3 tablespoons of date paste (depending on how sweet you want your bread)
2 tablespoons of canola oil
1 1/2 cups of frozen strawberries, partially thawed, then coarsely chopped
Spritz four mini loaf pans with non-stick cooking spray and set them aside. In a large bowl whisk together well the ground almonds, oat flour, baking powder, and salt. In another bowl whisk together well the Greek yogurt, mashed banana, vanilla, egg, date paste, and canola oil. Stir the dry ingredients into the wet ones until everything is combined. Stir in the chopped strawberries. Divide the batter evenly among the prepared pans. Air fry the filled loaf pans at 320 degrees for 12-15 minutes or until the loaves are a light golden brown and the sides of the breads are just starting to pull away from the edges of the pans. Let the breads cool in their pans for about 15 minutes before turning the breads out to cool completely.
