Posted By: Amy 4 Comments Rate this post!

Posted: Apr 29, 2013 Updated: Mar 6, 2022

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Strawberry Almond Breakfast Bread is an easy, moist, delicious recipe that is packed with healthy ingredients, so you can enjoy a slice guilt free. Gluten Free and Vegetarian.

The perfect slice of bread to enjoy in the morning with your cup of joe or tea.

Spring means Strawberries!

On Saturday the weather was warm and I had the whole day to do what I wanted.

After breakfast with my son, I ran to the nursery to pick up a few tomato, pepper, and zucchini plants.

Bees are Buzzing!

I spent a few hours out in the garden and then later met Liz my beekeeper friend at the beehives in my backyard to check to see how the buzzing ladies were doing.

Liz shared with me that she had lost a queen in one of her hives. I guess the girl flew off so she had to combine two hives. There is always something new to learn when you keep bees.

After Liz left I popped back in the garden to pull a few weeds and check on my strawberries. They have filled in quite nicely and it looks like I will be getting a good harvest this year. That is if Mother Nature continues to cooperate.

Eat Seasonal

As you probably know Strawberries grown here in the States start their peak season April and last through June. Most Strawberries in your commercial grocery store come in from California or Florida.

That being said I would **highly** recommend buying locally because nothing beats fresh, local berries.

Growing Strawberries is a pretty effortless and very rewarding ordeal.

They are easy to grow, return year after year and can be grown in pots. Check out my post Grow Your Own Strawberries if you are interested in growing your own.

Gluten Free Strawberry Almond Breakfast Bread

With Strawberries on the brain, I made some bread with the basket of Strawberries I had on hand.

I used Almond Meal in the recipe to help make the recipe gluten free and to add the health benefit from Almonds.

I also added lemon zest to brighten the flavor of the Strawberries, but also to add the health benefits that lemon can offer us. Lemon lowers blood pressure and increases the levels of HDL (good cholesterol). The Bread turned out perfect, moist and fruity on the inside and crispy on the outside. I made two loaves and froze the second to pull out later.

Vitamin C and Antioxidants

Strawberries are an excellent source of vitamin C.

Vitamin C is one of the antioxidants that can help with cancer prevention, since a healthy immune system is the body’s best defense. The combination of antioxidant and anti-inﬂammatory agents found in strawberries is well-known to fight against the onset of many different forms of cancer.

When shopping for strawberries you should NOT only shop with your eyes but also your shop with your nose. Strawberries should have a sweet, delicious “strawberry smell”. Choose brightly colored, dry, firm, shiny, plump berries that still have fresh-looking green caps attached. Avoid soft, dull looking, or shriveled berries. Since strawberries do not ripen after being picked, avoid berries that are partly white or otherwise unripe.

Prep Time15

Cook Time1

Total Time1 15

Servings: 12 slices

Equipment

Electric Mixer

Ingredients

1 cup almond flour
2/3 cup tapioca flour
1/3 cup coconut flour
2 teaspoon baking powder
½ teaspoon salt
½ 8 tablespoons cup unsalted butter, room temperature
3/4 cup pure maple syrup
2 large eggs room temperature
2 tablespoons coconut cream or sour cream or plain yogurt
½ teaspoon almond extract
zest from ½ lemon 1 tablespoon
1 cup of strawberries hulled, cut in half and quartered
Powdered Sugar for dusting {optional}

Instructions

Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.
In a medium bowl, whisk together the flour, almond meal baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the and almond extract and lemon zest until blended. Add in the flour and sour cream. Fold in the cut strawberries.
Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely. Dust with powdered sugar

Notes

Easy to double recipe. Great to Freeze. Thaw overnight on the counter or in the refrigerator.

Course: Breakfast, Brunch

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