Roasted strawberry coconut yogurt bread

This roasted strawberry coconut yogurt bread is moist, perfectly sweet from the juicy strawberries and healthy to boot!
Roasted Strawberry Bread

I’m kinda scared of Valentine’s Day these days.

What it used to be: a cute day where as kids, we stuck paper notes in each other’s little “mailbox” in school, an omg, what kind of cheesy heart shaped box of candy/stuffed animal/jewelery did he get me as teenagers, and then in the adult years pre-social media onslaught, a quiet night in and a good excuse to drink, eat something expensive and um…whatever comes after that.

What it is today in the world of Pinterest: a sickly explosion of red, pink, sprinkles and over the top food crafts with far too much red dye involved. I will never understand red velvet. It’s vanilla, with red food coloring. Tell me again why the world goes crazy for it?

Strawberry Coconut Bread

I hate the color pink. Red isn’t too far behind either. Pinterest right now makes me want to throw up.

So you won’t be catching any cutesy heart shaped red velvet cookies dipped in pink sprinkles on here in the next 9 days.

Strawberry Yogurt Bread

Roasted strawberries are about as Valentines-y as I get. And personally, I think they taste a hell of a lot better than red velvet. Particularly, with coconut in a healthy-as-can-be-but-you’d-never-know-it yogurt bread.


5.0 from 2 reviews
Roasted strawberry coconut yogurt bread
 
Prep time
Cook time
Total time
 
This roasted strawberry coconut yogurt bread is moist, perfectly sweet from the juicy strawberries and healthy to boot!
Author:
Recipe type: bread
Serves: 1 loaf
Ingredients
  • 1 cup whole wheat white flour
  • ⅔ cup oat flour
  • ¼ cup unsweetened coconut flakes
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup plain full fat Greek yogurt
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 cup chopped roasted strawberries (*see directions)
  • extra sliced strawberries and coconut flakes for topping
Instructions
  1. Place chopped strawberries on a baking sheet and roast at 400 degrees for 20 minutes. Remove from oven, set aside and lower temperature to 350 degrees.
  2. In a large bowl, combine the flours, coconut flakes, baking soda and salt.
  3. In a medium bowl, lightly beat the eggs then add the yogurt, applesauce, extracts, maple syrup and coconut oil and whisk until smooth.
  4. Add the wet ingredients to the dry and mix until fully incorporated.
  5. Gently fold in the roasted strawberries.
  6. Grease a loaf pan with baking spray and pour the batter into the pan.
  7. Top the batter with strawberry slices and coconut flakes.
  8. Bake for about 55 minutes until the bread is cooked through.
  9. Remove from oven, let cool for 5 minutes in the pan before transferring to a cooling rack.

 

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Comments

  1. 1

    says

    I do agree on Vday being scary. A lot of it looks so artificial. But, I do like pink, so I secretly kinda like it.
    This bread looks dynamite Gina, and totally acceptable for vday. We need to eat something healthy too! Lovelovelove the roasted strawberries.
    And, seriously, your pictures are always my fav.

  2. 3

    says

    Oh my, that looks wonderful!!! I wanna make that right now! I would pin it….but I cant find the pin button on your page! I will find it!

    I understand your thoughts on it being over the top, but isnt that the same with every holiday now haha? I love the simplicity of this as a valentines-y recipe, but it can also be enjoyed anytime!

    Thanks for sharing, I cant wait to try it after a run!

    • 4

      Running to the Kitchen says

      If you don’t have the pinterest pin it button on your toolbar, the button on my site is in the “share it on” section right under the recipe :)

  3. 5

    says

    I’m with you. Pinterest in general kind of irritates the hell out of me these days. I definitely don’t partake in the adult version of Valentines Day with pink or red shaped heart anything. Instead, my hubby and I are going to a bourbon tasting at a local place in town. That’s something we can all get behind, I think.

  4. 7

    Jillian says

    FYI… Traditional Red Velvet is actually a cocoa-based cake with buttermilk (for moistness) and boiled beet juice (for color enhancement). It’s quite good if made this way. But it is most definitely NOT vanilla.

    And that is why the world goes crazy for it.

    • 8

      Running to the Kitchen says

      Ah, so it’s just been completely bastardized with red food coloring instead these days. Well, that’s pretty much on par for how we roll in this country. Makes sense now!

    • 9

      says

      I just wanted to agree with the defense of red velvet cake! My (southern) grandmother used to make it all the time, and it’s seriously the best cake I’ve ever had in my life to this day.

  5. 15

    says

    I’m not super into the over-the-top pink confetti that Valentine’s Day brings, but I do like to indulge a bit in the festivities, mostly foods like chocolate, strawberry cupcakes and subtle pops of pink or red. This bread fits the bill just perfectly!

  6. 21

    Tracy* says

    Are you able to substitute any gluten free flours to get the same/similar results ? if so, which would you recommend ?

    thanks !

    • 22

      Running to the Kitchen says

      Hi Tracy- I haven’t tried it with any gluten free substitutions so I can’t really answer that. If I were to try, I’d probably go with oat flour.

  7. 23

    April says

    Hi! This sounds delicious – I only have nonfat Greek yogurt at the moment. Would that still work in this recipe? Thanks!

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