Sugar- Free Strawberry Bread (altered from Vintagevictuals.com)
- 2 1/2 cups strawberries, chopped (frozen strawberries work too!)
- 2 tablespoons 100% Apple Juice
- 1 1/2 cups all-purpose flour
- 1 1/2 cups wheat flour
- 1 cup 100% Apple Juice
- 1 cup All Natural Apple Sauce
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs, beaten
- 1 ¼ cup vegetable oil
- 1 teaspoon vanilla
- 5-10 tbsp of flour
In a medium bowl, mix the strawberries with the 2 tablespoons of apple juice. Cover and refrigerate for at least 30 minutes, until the juices start flowing!
Preheat your oven to 350 degrees. Grease well two 8×5-inch loaf pans. Combine dry ingredients in a large mixing bowl; make a well in the center. In a separate bowl, combine remaining all wet ingredients (except strawberries). Add wet ingredients to dry, stirring just until combined. Add in 5-10 tbsp of extra flour to compensate for the apple juice (sugar replacement), until you have a batter consistency. Should not be too runny, but not too thick either.
Gently fold in the strawberries with their juices. Divide evenly between the prepared loaf pans, and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves come out clean. Cool for 10 minutes and then remove to racks.
Note: this recipe also makes great muffins. Fill muffin cups almost full and bake for 20-25 minutes.
Kid-friendly? We don’t let Dek have much sugar. No cookies, cupcakes or candy for our boy. There are too many other wonderful things for him to try out first. This bread was a great substitute when Dek was in daycare and all the other kids were having sugary breads or dark chocolate chip muffins. He still felt like he was eating something that looked the same as the other kids, but I knew he was getting a tiny bit more nutrition.
Travel tip: Stick a few slices in a ziplock or small tupperware and you are good to go. Even if the bread get smooshed into a ball in your bag, it is still a tasty and satisfying treat.
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