Because of their health benefits, flavor and overall appeal, strawberries
add vibrant color to almost any kind of salad. Not only that, they can add depth and
sweetness to enhance more traditional salad dressings.
California Strawberry Quick Bread
This bread is delicious warm out of the oven for breakfast or toasted the next day for a snack.
1/2 cup vegetable oil, plus more for greasing
2 large eggs
1 tablespoon cider vinegar
1 teaspoon vanilla extract
3/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup whole wheat flour
¾ cup all purpose flour
½ cup quick cooking oats
¼ cup flax seeds
2 cups chopped California strawberries
1/3 cup finely chopped walnuts, optional
Preheat oven to 325 degrees F. Grease the inside of an 8 x 4½ inch loaf pan with vegetable oil and set aside.
Using an electric mixer, beat together oil, eggs, vinegar and vanilla in a large bowl.
In a separate bowl, place sugar, nutmeg, baking powder, salt, flours, oats and flax seeds. Stir to combine.
Make a well in the center of the dry ingredients and pour in egg mixture. Beat just until dry ingredients are moistened, about 15 seconds.
Add strawberries and walnuts, mixing briefly just to combine. Pour into prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Remove from heat and let cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition per Serving