I know y’all dig chocolate-covered strawberries. Now we’re going to a whole new level!
Lately, I’ve been trying to bake with conventional flour a little bit less. After all, I’ve got a GF spouse, so it’s the least I can do. The good news is, this bread is still amazing, gluten or no. And it’s filled with strawberries and chocolate chips (and covered in chocolate)!
Can we say thank you? Someone. Please. I’m hungry for praise and dessert.
This is the week my students take the AP test I’ve been preparing them all year for, and I’m feeling pretty good. They’re ready to excel, and I’m ready to sit back and take a deep breath. Another year slowly ends, and another crop of students can now write better than they could nine months ago. I’ll take it.
It’s pretty sad that teenagers have such a bad reputation in our society, because they’re great. They work so hard, and they still believe in making a difference for the better in our world. People complain about them being tuned out with headphones and smartphones, but have you looked around? That’s the adults. They’re just as bad. And they’re old enough to know better.
Even though it’s hard to change your perceptions, try and give adolescents a break. There’s nothing wrong with their generation that wasn’t wrong with yours, too. And they’re dealing with the technology piece as well, which makes their lives a lot more complicated than we can possibly understand. They need support, not condemnation.
Okay, my PSA is over. Let’s get back to dessert. Which, incidentally, teens tend to love as much or more than adults. Their sugar tolerance is higher. Or maybe it’s just their metabolic rate.
This bread is all about moisture. I put in a hefty dose of brown sugar to make that happen, as well as some buttermilk. If you don’t keep buttermilk handy, just take a tablespoon of vinegar or lemon juice (not both!) and put it in a cup, filling the rest with milk up to the one-cup mark. That will work too!
Once the chocolate chips are worked in and a thick chocolate glaze is poured on top, this bread is the ultimate indulgence. And there’s no butter in it or flour. So it’s even kind of healthy!
Take this week to appreciate our younger generation, who will be our bosses soon enough. And enjoy a slice (or five) of this chocolate-covered strawberry bread while you’re at it!
Chocolate-Covered Strawberry Bread
2 cups oat flour (certified gluten-free)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup firmly packed light sugar
1 cup buttermilk (see post for replacement options)
1/3 cup canola oil (you can use vegetable, but not olive oil)
2 teaspoons vanilla
1 and 1/2 cups chopped strawberries
1 cup chocolate chips
3/4 cup chocolate chips
3 tablespoons unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla
- Preheat the oven to 350. Coat a loaf pan with cooking spray. Set aside.
- In a small bowl, combine the oat flour, baking powder and salt. Set aside.
- In a medium bowl, combine the egg and both sugars, mixing until smooth. Add the buttermilk, oil and vanilla, mixing until combined. Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
- Fold the chopped strawberries and chocolate chips into the batter. Pour the batter into the prepared pan.
- Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Cool completely. Turn the bread onto a plate or platter.
- Make the glaze. Combine the ingredients in a microwave-safe bowl and heat at 30-second intervals, stirring after each interval until smooth and glossy.
- Spoon the glaze over the bread. Allow it to set.
- Slice and serve!