With all the controversy regarding Nanna’s and Creative Gourmet’s frozen berries recently, stomach it’s reassuring to know that our local farmers are able to deliver safe, medicine high quality berries both fresh and frozen.
I was provided with some plump frozen strawberries from the Yarra Valley and decided to embark on some baking with the kids. The quality of these berries were outstanding – large, cialis bright red and so fragrant I could smell the aroma as soon as I lifted them out of the freezer.
This recipe is effectively a one-bowl mixture so it’s easy to make with kids and keeps well in the fridge or freezer.
Strawberry and Oat Loaf Serves 8
Prep time: 20 mins
Cooking time: 50 mins
- 100g unsalted butter, room temperature
- ½ cup brown sugar or coconut sugar
- 1 x 250g punnet Victorian strawberries, washed and hulled (fresh or frozen then thawed)
- ½ cup rolled oats
- 2 eggs
- 1 cup self-raising flour
- 1 cup wholemeal self-raising flour
- 1 tsp baking powder
Method:
1. Preheat oven to 180 degrees.
2. Cream butter and sugar until fluffy, add mashed strawberries and oats.
3. Add eggs one at a time and mix well.
4. Sift in flour and baking powder, then fold through strawberry mixture.
5. Pour into greased and lined loaf pan (21cm x 6.5cm x 9cm) then bake for 50 minutes or until skewer comes away clean. Allow to cool in loaf pan for 10 minutes then turn out.
6. Slice and serve warm or cold. Pan fry thick slices and serve with maple syrup and extra berries.
If you contact any of the Pick Your Own growers from http://vicstrawberry.com.au/pick-strawberries-in-victoria/ you should be able to buy frozen berries direct from the farmers. Stock up on fresh berries now and freeze them for the winter months, while we wait for the Victorian Strawberry season to kick off again in November.
