Vegan + Gluten-Free Recipe | Cardamom Roasted Strawberry Bread

During strawberry season, my favorite way to eat them is raw.  Hands down.  Sometimes I catch myself at the kitchen sink, popping them in my mouth as fast as I can rinse them off.  If I have a little time on my hands, perhaps on a lazy Sunday, I’ll go the extra step and roast them.  Just like roasting vegetables, roasting strawberries draws out the juices and caramelizes the sugars.  They become so tender that you can gently smash them onto a piece of bread instead of using jam.

This past weekend, I wanted a little something sweet to enjoy with my tea, so I decided to fold some roasted strawberries into a cardamom-spiced quick bread.  

Since I tend to favor mini versions of baked goods, I baked up two mini loaves of the bread. It’s rather humble in appearance, but this bread really hit the spot.  he applesauce keeps it moist without the addition of any oil, and the coconut sugar gives it a kiss of sweetness along with a slight caramel undertone.  If you decide to try the bread, I highly recommend making extra roasted berries because you might not be able to keep yourself from eating them straight off the pan.  Also, they are a tasty addition to oatmeal, yogurt, toast, etc.

Cardamom Roasted Strawberry Bread

for the roasted strawberries:

• 1 lb (2 pints) strawberries, hulled and halved (or quartered if larger in size)
• 1 tbsp raw cane sugar

Preheat your oven to 375 degrees.  Line a large, rimmed baking sheet with parchment.  Toss the berries and the sugar together, then evenly distribute everything on your prepared baking sheet.  Roast the berries for 40 to 45 minutes until the juices run and the berries start to caramelize at the edges.  Let the berries cool before using them.

for the bread:

• 40g tapioca flour
• 40g millet flour
• 40g oat flour, plus a bit extra for tossing with the berries
• 1/4 tsp sea salt
• 3/4 tsp baking soda
• 45g coconut sugar
• 1/2 tsp ground cardamom
• 1 tbsp flaxmeal + 2 tbsp hot water
• 120g coconut milk
• 60g unsweetened applesauce
• 1/2 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 batch of roasted strawberrie]

Preheat your oven to 350 degrees and lightly grease 2 mini loaf pans, or one small loaf pan.  Whisk together the flours, salt, baking soda, coconut sugar, and cardamom until combined.  In a separate bowl whisk together the flax mixture, coconut milk, applesauce, apple cider vinegar, and vanilla extract.  Add the wet ingredients to the dry and mix until a smooth batter forms and there are no lumps of flour remaining.  Gently toss the strawberries with a bit of extra oat flour, then fold them into the batter.  Divide the batter between the two mini loaf pans (or alternately, put all of the batter in a small loaf pan).  Lightly tap the pans on the counter a few times to release any air bubbles.  Bake the bread for 25-30 minutes (mini loaves) or 35-40 minutes (small loaf) until the top springs back when touched and a tester comes out clean.  Cool the bread in the pans for 15 minutes, then invert them onto a cooling rack.  Let the bread cool completely before slicing and eating.  Makes 2 mini loaves or 1 small loaf.

Tagged as: Baking, Courtney West, Dessert, Gluten-Free, Strawberries, Sweet Treat, Vegan Baking

About Courtney West

Hi I’m Courtney! I'm the owner and creator behind Sweet Miscellany, a very small baking venture based out of Longview, Texas. I specialize in creating vegan, wheat free, and gluten free treats as well as seasonal jams and preserves. Originally I began with the intention of creating healthier sweets made from whole foods and "better for you" ingredients. As my brother, sister, and I had to give up gluten, I began to see the need for more gluten free, wheat free, and vegan baked goods. My baking evolved (and is still evolving) to be able to provide a wide variety of baked goods and desserts to those that may not be able to enjoy conventional sweets. Having to be gluten free or choosing to be vegan (or being both!) should not mean that you have to be deprived of anything, especially dessert! The transition to baking gluten free and vegan has been quite the learning process, but it has taught me that anything is possible as long as I keep at it.

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