Adding buttermilk to bread and desserts is a foolproof way to make any baked good tender and moist! This bread was a product of having some leftover buttermilk from making Cinnamon Roll Pancakes (YOLO eat them at least once) and having strawberries that were going to go bad. What turned out was amazing! For my gluten free ladies, instead of all purpose flour, use King Arthur or Bob's Red Mill Gluten Free All Purpose Flour.
For the quickbread:
-2 cups all-purpose flour (Note: You can also do 1 cup all-purpose flour and 1 cup almond meal. Made it also this way and it was great!)
-1/2 cup sugar of choice (I used coconut sugar)
-1 1/2 tsp. baking powder
-1/2 tsp. baking soda
-1 tsp. salt
-1 cup (8 oz.) buttermilk (For non-dairy: Use 1 cup non-dairy milk with 1 Tbsp. acid such as ACV or lemon)
-1 large egg
-1 tsp. vanilla extract
-1/4 cup avocado oil
-1 cup chopped fresh strawberries
For crunchy topping:
-2 oz. of melted butter
-2 Tbsp. coconut sugar or brown sugar
-1 Tbsp. chia seeds
-1 cup rolled oats
-Pre-heat oven to 350 degrees Fahrenheit. Grease a loaf pan with butter or coconut oil.
-In a large bowl, mix all of the dry ingredients: flour, baking powder, baking soda, and salt.
-In a small bowl, whisk the egg, oil, sugar and vanilla extract together until fully combined. Add in the buttermilk and whisk until fully combined.
-Add the liquid ingredients to the dry, and mix until fully combined. Add in the strawberries and mix gently.
-Put bread mixture into a loaf pan.
-In a small bowl, add all of the ingredients for the granola topping and mix thoroughly. Add the topping to the bread.
-Bake for 45 minutes at 350 degrees F.
-Let cool before cutting.
MACROBALANCED TIP: Have one slice with 1 Tbsp. of nut butter for some carbohydrates and fat. Pair it with two eggs for some protein to complete the breakfast.
Nutrition Facts vary for this recipe.