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(NATIVE AMERICAN) IROQUOIS STRAWBERRY BREAD
Author Shayn Amber Wetherell
Origin UNITED STATES
No sugar! This is more like a moist cake than bread.
METHOD
Bake in the oven for 60 mins on 190c (American 274F) It goes in as a liquid.
The strawberries will rise to the top.
I sprinkle them on top when the mixture is in the baking pan.
Let it sit for a good while after it is baked (30 mins – 60 mins)
INGREDIENTS
• 1/2 cup butter
• 1/2 cup honey
• 1 cup flour
• 1 cup cornmeal aka polenta
• 1 tsp baking soda
• 1 tsp salt
• 1 cup wild strawberries or sliced larger berries
http://www.tasteofharmony.org.au/recipes/view/402#commentarea
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