Strawberry season: one of my favorite parts of spring.
McAdams Farm is where we like to pick strawberries locally. My back might ache a bit after picking several baskets, but it's worth it to have these red, ripe beauties.
Besides eating the strawberries fresh and putting more away in the freezer, I also try to incorporate them into baked goods.
Here's a simple and delicious recipe utilizing strawberries that veers from the usual fare of shortcakes, pies, and the like. The original recipe was vegan and as long as you don't use honey (but I think honey is healthiest, so that's my first choice for a natural sweetener!), this recipe can remain vegan. For those who are gluten intolerant, it can also be gluten-free if you use GF oats.
Strawberry Banana Chocolate Chip Oatcake
Inspired by Oh She Glow's Rustic Chocolate Chip Banana Oat Cake
Mix together in a medium bowl:
2 c. oatmeal flour (process old-fashioned rolled oats in a blender or food processer)
1/2 c. old-fashioned rolled oats
1/2 c. of sucanat or brown sugar (or scant 1/2 c. of honey)
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. baking powder
1/2 tsp. salt
In a small bowl, melt a 1/3 c. of coconut oil and add:
1 very ripe banana, mashed
1-1/2 tsp. vanilla extract
Add wet ingredients into the dry, then fold in:
1/2 c. chocolate chips
1 c. sliced strawberries
Spoon batter into a greased 8" round pan and press into place. Bake at 350 degrees for 35 minutes or until toothpick inserted into center comes out clean.
Allow to cool in pan for 30 minutes before slicing. Serves 8.
This is a very old-fashioned, country kind of cake and it can honestly even double as a treat for breakfast (I see no harm whatsoever in having a bit of chocolate for breakfast!) It's moist, dense, sweet enough without going overboard, and a very satisfying way to enjoy spring's bounty of strawberries.