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Iroquois Wild Strawberry Bread
1/2 c hazelnut butter or filbert butter (available in heath food and gourmet stores)
1 3/4 c water
1/2 c honey
1 c unbleached flour
1 c cornmeal
1 tsp baking soda
1 tsp salt
1 c wild strawberries or sliced larger berries

Preheat cardboard oven to 375 degrees F. In a saucepan, combine nut butter and water. Bring to a boil. Remove from heat, add honey, stir, and allow to cool slightly. In a large mixing bowl, combine flour, cornmeal, baking soda, and salt. Add nut liquid to mixture. Fold in strawberries. Bake in a greased loaf pan for 30 to 35 minutes, until a knife inserted in bread comes out clean. Serves 6 to 8.
Recipe featured in Bread Daily on 01/31/02.