Gluten-Free, Dairy-Free, Serves 10

• 3/4 cup coconut sugar
• 1/2 cup coconut Full-Fat milk
• 1 large egg
• 1/2 cup coconut oil
• 1 tsp pure vanilla
• 2 tsp baking powder
• 1 1/2 cups coconut flour
• 1/2 cup almond flour
• 2 cups diced strawberries
• 1/4 tsp sea salt
• 2 Tbsp Almond flour

Glaze:

• 2 cups powdered coconut sugar
• 1/3 cup diced strawberries
• 2 Tbsp vegan butter
• 1/2 tsp pure vanilla
• 2 Tbsp coconut cream

Directions:

Preheat the oven to 350 degrees F. In a medium bowl, stir together the sugar, milk, oil, egg, and vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet, stirring until just combined. In a small bowl, toss the strawberries in 2 Tbsp flour before folding them into the batter. Pour the batter into a 9×5 inch bread pan that has been pretreated with your non-stick option of choice. Bake for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool for 10 minutes before removing it to cool completely on a wire rack. In the meantime, prepare the glaze by combining all the ingredients and mixing until it is smooth. Once the bread is cooled, pour the glaze over the top, slice, and serve.