What happens when you combine dehydrated strawberries, bakery-grown strawberries, lemon curd crumbles, strawberries, and other delicious ingredients? Hello, Spring happiness. This is why we love preserving foods so that we can enjoy all flavors, any time of year.
We start with many forms of strawberries: dried, ground, and extracted. All to give a beautiful flavor, to go with the cutest, punchiest little squares of dehydrated strawberry jam (jam that Diane makes, of course), and amplify with lemon. But not lemon juice or zest! Oh no... Diane had to go ahead and shock us by dehydrating lemon curd to make the most delicious, crunchy, zingy crumbles that get folded into the batter.
They get baked in the cutest loaf pans with a crunchy, sweet crown, and when they come out, you have the most joyful little poundcake with vibrant color.
It is beauty meets nutrition meets allergen-friendly and low glycemic.
We love this cake as is, or with a cup of coffee/tea.
Ingredients:
sprouted amaranth, white sweet potato, cauliflower, ground rutabaga, turnip, parsnip, water, salt, avocado oil, dried strawberries, ground strawberries, lemon curd crumbles (lemon, lemon zest, maple sugar, sea salt, time), Strawberry jam squares (strawberries, lemon, beet), bakery cream cheese, bakery butter (cocoa butter, golden beet, turnip, cauliflower, bakery yogurt starter, beet lactic acid, sunflower, sea salt, amaranth), bakery vegan egg (amaranth liquid, sea salt, sunflower lecithin, golden beets, cauliflower, vegan cheese making whey byproduct)
