PB & J cake (mark 1)

1 1/2 cups flour (cup whole spelt, 1/2 cup plain)
1/3 cup xylitol
1/3 cup coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
pinch salt
1 large egg
1/2 cup yoghurt
1/2 cup milk
1/2 heaping cup peanut butter
1/3 cup light olive oil2 teaspoons vanilla extract
1 punnet of fresh strawberries, big ones halved

Preheat oven to 180. Line a cake tin (min 22cm but could be ok in bigger.)
In a large mixing bowl, whisk together the dry ingredients, ending with optional salt.
In a separate medium bowl, whisk together the wet ingredients.
Pour the wet ingredients over the dry ingredients, and fold to incorporate using a rubber spatula. Don't stir vigorously or beat; just make sure everything is combined and there are no unblended dry ingredients hiding at the bottom of the bowl or in the folds of the batter. Don't overmix or will be tough. Batter will be quite thick.
Layer half the batter in tin. Dot with strawberries and smear remaining batter roughly over the top.
Bake for 40 minutes, or until top is golden, set, domed, and springy to the touch; don't overbake.
Allow to cool in the pan on top of a wire rack for 5 minutes before removing them from the pan. Then place on a wire rack to cool completely.

Really good from the fridge the next day.
Next time:
Strawberries cut into half (or quarters for the big ones.)
Extra salt?
Possibly sweeter? Substitute xylitol? Perhaps for half oats, half honey or rice bran syrup? Would make it more satisfying & "grainy."
Try as muffins - 12 standard size.