Strawberry picking has become an annual tradition for me. This is only my second year of doing pick-your-own strawberries, but you got to start somewhere right? I love being able to take advantage of the fantastic summer produce that is grown within 20km of my back door. I also love a good daytime outing in the warm summer sunshine with a close pal 🙂

Before our berry picking adventure my good friend Jessica and I ran a 5km road race to help raise money for our local hospital’s mental health programs and services. When my alarm went off at 7am and I rolled out of bed knowing that I would be running within the next 2 hours, I was a little unhappy about it, but it ended up being super fun and it was all for a good cause, so I can’t complain.

Last summer my friend Katie accompanied me on my berry picking adventure and we had great results (think 10 pounds of berries for less than $20!!). This year I was once more pleasantly surprised by the extreme affordability of these beautiful strawberries. About 3/4 of the berries are now in my freezer ready to be used throughout the year for smoothies and baking, while the other 1/4 were either used to create this recipe or a snack waiting to happen in my fridge.

I actually wrote this recipe last summer, but being typical me, I didn’t have the recipe ready in time for the peak of berry picking season. So I’ve had this recipe locked and loaded for a while anticipating the peak of strawberry season (aka right now!). All my fellow Ontarians, I highly recommend that you get outside and take advantage of this beautiful season and all that is has to offer (strawberries being one) before it’s over.

xx

Ashley

Strawberry Rhubarb Crumble Loaf

V

Author: Ashley

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Servings: 1 loaf

Ingredients

Loaf

• 1/2 cup almond flour
• 1-1/2 cups spelt flour
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon cinnamon
• 2/3 cup coconut sugar
• 2 flax eggs*
• 1 teaspoon vanilla
• 2/3 cup almond milk
• 1/3 cup olive oil
• 1 cup strawberries
• 1 cup rhubarb, chopped

Crumble Topping

• 1/4 cup rolled oats
• 1/4 cup spelt flour
• 1/4 cup coconut sugar
• 2 tablespoons coconut oil
• pinch sea salt
• 1/4 teaspoon cinnamon

Instructions

For the Loaf

• Preheat the oven to 350ºF. Lightly grease a loaf pan and line it with parchment paper.
• Whisk together the flours, baking soda, baking powder, salt, cardamom, cinnamon and coconut sugar in a medium bowl. In another bowl, whisk together the wet ingredients.
• Using a baking spatula, stir the dry mix into the wet until just combined. Fold in the strawberries and rhubarb. Transfer the batter to the prepared loaf pan, set aside while you make the topping.

For the Crumble Topping

• In a small bowl use your fingers to mix together all of the crumble ingredients. Prinkle the crumble on top of the loaf and then pop the whole thing in the oven to bake for 75-90 minutes (baking time will vary from oven to oven, so keep an eye on your loaf!).
• Once the loaf is out of the oven allow it to cool completely before removing it from the pan. This step is VERY important. If you try to remove the loaf from the pan while it is still hot it will fall apart (I know from experience..). I like to bake this loaf before bed and leave it out overnight to cool, then I can enjoy it at breakfast. Store in an air-tight container for up to a week.

Notes

*one flax egg= 1 tbsp ground flax + 3 tbsp water. Whisk together and allow to gel for 5-10 minutes.

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