Every now and then, in the middle of winter, you need a little taste of summer. At my grocery store early this week, I actually found fresh strawberries- and they were GOOD. However, by the end of the week, I still had almost a whole container left (I had bought 2), and I was wondering how much longer I had before they would start to look fuzzy. Not wanting them to go to waste, I flipped through my Food Allergy News Cookbook and found something that looked suitable.
Recipe- Peach Breakfast Bread from The Food Allergy News Cookbook
Modifications- Substituted strawberries (tossed in a little sugar) for the canned peaches
Reactions- Yum. The kids and I loved it. Dad, being a bit suspicious of strawberries, declined to try.
Notes- I often have trouble getting the timing right on quick bread loaves. I ended up baking it about 15 minutes longer than the recipe called for, and covering it with foil to prevent the top from getting too brown. Also in general, it is very important to make sure the egg substitute (in this case, oil, water, and baking powder mixed together) is blended really well with the rest of the mix- otherwise, the bread doesn't rise consistently.
Modifications- Substituted strawberries (tossed in a little sugar) for the canned peaches
Reactions- Yum. The kids and I loved it. Dad, being a bit suspicious of strawberries, declined to try.
Notes- I often have trouble getting the timing right on quick bread loaves. I ended up baking it about 15 minutes longer than the recipe called for, and covering it with foil to prevent the top from getting too brown. Also in general, it is very important to make sure the egg substitute (in this case, oil, water, and baking powder mixed together) is blended really well with the rest of the mix- otherwise, the bread doesn't rise consistently.
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