This fluffy strawberry loaf cake represents a perfect harmony between naturally sweet fruit and a moist batter made from spelt flour and kefir. Thanks to the ingredients, it is ideal as a sweet breakfast or a light dessert that will reliably satisfy your cravings.
For the bread, we will need:
- 250 g fine spelt flour
- 200 g frozen or fresh strawberries
- 140 ml kefir
- 120 g cane sugar
- 80 ml olive oil
- 10 ml lemon juice
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- a pinch of salt
For the glaze, we will need:
- 100 g Yum Yum Protein Spread
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Preparation:
In a bowl, first mix the flour with the sugar, baking powder, baking soda, and a pinch of salt. In a separate bowl, whisk together kefir with the eggs, oil and lemon juice. Then pour this liquid mixture into the prepared dry ingredients. Finally, lightly fold in the fresh or thawed frozen strawberries into the batter, which you can pre-cut into smaller pieces beforehand if needed.
Mix the batter carefully; it should have a slightly thicker consistency. Then pour it into a loaf tin (ideally measuring 30 × 13 × 7 cm) lined with baking paper. Smooth the surface of the batter with a spoon and bake the loaf for 40 minutes in an oven preheated to 170 °C.
Once baked, let the baked loaf cool for a while, carefully remove it from the tin, and coat the top with Yum Yum Protein Spread. Before slicing, let the loaf cool completely.
| Energy value | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 23 g |
| Fats | 8 g |
Preparing this fragrant dessert doesn’t take much time, but the result is definitely worth it.
Feel free to share your creations with us on social media by tagging #gymbeamcom.
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