Strawberry Almond Bread

Ingredients

• Strawberries: 4 cups (1 quart)
• Eggs: 4 large

• Flours: 2 ¼ cups Royal Chakki Atta, 2 cups Almond meal
• Oil: 1 ¼ cups Grapeseed oil
• Sweetener: 2 cups Sugar
• Extracts: ½ tsp Almond extract
• Leavening/Spices: 1 tsp baking powder, 1 tsp Cinnamon, ½ tsp Salt

Preparation

1. Preheat your oven to 350°F. Prepare one long loaf pan or two medium loaf pans by greasing them, lining with parchment paper, and greasing the parchment again to ensure no sticking.
2. In a small bowl, whisk together the Chakki Atta, almond meal, baking powder, cinnamon, and salt.
3. In a medium bowl, whisk the sugar and eggs together until the mixture is smooth. Pour in the grapeseed oil and almond extract, whisking again until fully incorporated.
4. Gradually add the flour mixture to the wet ingredients. Use a spatula or wooden spoon to stir until just combined. Gently fold in most of the strawberries, reserving a handful to decorate the top.
5. Bake in Two Stages: Distribute the batter evenly into the pans and press the reserved strawberries into the surface. Sprinkle the tops with a little sugar.
   • Bake at 350°F for 30 minutes.
   • Reduce heat to 325°F and bake for another 25–30 minutes.
   • The bread is done when the top is golden brown and the center springs back slightly when touched.
6. Let the bread rest in the pans for 10 minutes. Turn them out onto a cooling rack to cool completely before slicing.

Savor the perfect slice where hearty whole grains meet a sun-drenched strawberry harvest.

(Authentic Royal)