Ingredients:

Loaf:

• 1 cup spelt flour

• 1 cup all-purpose flour

• 2 teaspoons baking soda

• ½ cup jaggery powder

• ⅓ cup light brown sugar

• ½ teaspoon salt

• ⅓ cup neutral oil (i like coconut & canola!)

• 1 cup almond milk

• 1 teaspoon vanilla extract

• juice of 2 medium lemons

• zest of 2 lemons

Glaze:

• ½ cup coconut cream (spoon from top of rested full-fat coconut milk can)

• 1 cup fresh strawberries, chopped

• 2 tablespoons maple syrup or agave

• squeeze of lemon juice

Recipe:

Loaf:

Preheat oven to 350F. Grease your loaf pan (mine is 9x100) and set aside. I suggest keeping all your refrigerated ingredients out for 20-30 minutes beforehand so they can get to room temperature (pro tip: room temp ingredients creates a fluffier bake!). In a large bowl, sift the flours, baking soda, and salt together and lightly whisk. In a separate medium bowl, whisk the oil, salt, and sugars together. If you don’t have jaggery powder on hand or just don’t like it, feel free to use white sugar - our parental unit likes to refrain from eating refined sugars, so this is what I will always use in in place of white sugar. In this bowl, whisk in the lemon zest, vanilla, almond milk, and lemon juice.

Pour the wet ingredients over the dry and GENTLY fold with a rubber spatula. You want this batter to remain as light and fluffy as possible! Do not over mix, otherwise the batter will become tough. Your batter will bubble up from the baking soda and lemon reaction, this is good! Pour the batter into your greased loaf pan and bake for 30-35 minutes, or until a toothpick comes out clean.

Glaze:

Blend all the glaze ingredients together in a blender until all the strawberry bits are no longer visible. Adjust sweetness to your liking. It WILL look grainy. That’s ok! As soon as the loaf comes out of the oven, spoon it all over the top, and all the coconut cream granules will melt over the top and look like your traditional powdered sugar glaze! Garnish with chopped strawberries and a slice of lemon.