Cardamom and strawberry loaf

Cardamom and strawberry loaf

By Eunice Muscat

Photo by Eunice Muscat

This loaf makes a healthy breakfast or interesting afternoon treat. Try it with some homemade jam and a dollop of crème fraiche, or keep in vegan with coconut yoghurt. 

Cardamom and strawberry loaf


  • 2 cups plus 4 tbsp organic flour
  • 4 tbsp agave syrup
  • 1 tsp baking soda
  • Pinch of salt
  • ¼ cup organic coconut oil, melted
  • 1 large egg
  • ¾ cup Greek yoghurt
  • ¼ cup canola or vegetable oil
  • 2 tsp vanilla bean
  • 2 ½ cups strawberries (washed, hulled and halved)
  • ½ tsp turmeric
  • 1 tsp cardamom
  • Handful oats


  1. Preheat the oven to 250°C.
  2. Grease a loaf tin and set aside.
  3. In a large bowl add 2 cups and 2 tbsp flour, baking soda, salt, turmeric and cardamom.
  4. Heat the coconut oil in the microwave until melted and allow to cool.
  5. Add the Greek yoghurt, vegetable oil, egg, vanilla and agave syrup to the coconut oil and whisk until combined. 
  6. Pour the wet ingredients over the dry and stir until combined. The batter will be lumpy but don’t be tempted to over beat it as the bread will become tough.
  7. Toss the strawberries in the remaining tbsp of flour. This helps stop them sinking while cooking. 
  8. Add the strawberries to the batter and gently mix through. 
  9. Put the batter into the prepared loaf tin and smooth the top with a spatula. 
  10. Top with rolled oats and bake for 45 mins. 
  11. The bread is ready when set in the middle, slightly domed, springy to touch and a toothpick inserted into the centre comes out clean. 
  12. Allow the bread to cool for approx. 15 mins before turning onto a wire rack to cool completely. 
  13. Serve with strawberry jam and crème fraiche. 

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