ALLERGEN-FREE CUPCAKES WHOLE FOODS RECIPES

Steps:

• Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
• Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.
• In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
• In a large bowl cream butter and sugar with an electric mixer.
• Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
• Add flour mixture and blend at low speed until combined, do not over mix.
• Fold in strawberries and pour batter into the prepared loaf pan; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Steps:

• Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
• Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.
• In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
• In a large bowl cream butter and sugar with an electric mixer.
• Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
• Add flour mixture and blend at low speed until combined, do not over mix.
• Fold in strawberries and pour batter into the prepared loaf pan; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pan cool at least 20 minutes, bread should be room temperature before slicing.