Ingredients
1 cup plain flour
½ cup wholemeal plain flour
1 teaspoon bicarbonate soda
½ teaspoon baking powder
1 teaspoon cinnamon
1 cup Greek yoghurt
2 eggs
¼ cup vegetable oil
½ cup caster sugar
250g fresh Beerenberg strawberries, diced
Directions
Preheat the oven to 180°C, and line a 20x30cm brownie pan with non-stick paper.
In a large bowl mix the flours, bicarbonate soda, baking powder and cinnamon.
In a medium bowl mix the yoghurt, eggs, oil and caster sugar.
Add the wet ingredients to the dry ingredients, and mix to combine. Add the Beerenberg strawberries and fold through. Pour into the prepared tin, and spread to smooth the top. Cook for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the pan and cut into 16 bars.
