Strawberry Bread with Coconut Flour

Warm weather means more than just hot summer fashion, but it also means lots of yummy and bright colored fruits.  After battling through Atlanta traffic on Wednesday evening, I got to the Farmer’s Table 5 minutes prior to closing.  I grabbed my brussel sprouts, string beans and broccoli the Sue (the owner) told everyone in the store that they could have a flat of strawberries for free!  So amped, I went and grabbed my flat.  After rinsing and freezing about half the flat for our daily smoothies, I decided to take a stab at Strawberry Bread (the healthy way of course).  I must say it comes outs soft and very moist.  Since it’s not very sweet, it tastes great with a little Nutella or even add your own preserves.  Hope you enjoy my recipe!

Strawberry Bread with Coconut Flour

2 cups of Strawberries (or 1 quart)

1 cup of Coconut Flour

½ tsp of baking soda

¼ tsp sea salt

1 tsp cinnamon

½ tsp nutmeg

1 Tablespoon of vanilla and a separate ½ tsp

4 eggs

½ cup of coconut milk

¼ – ½ cup of maple syrup (1/2 if you want it a little sweeter) or you can substitute with ¾ of brown sugar or 5 tablespoon of honey

5 Tablespoons of butter or melted coconut oil

1. Preheat oven to 325 degrees and grease loaf pan and set aside.
2. Slice strawberries and toss with ½ tsp of vanilla and 1 tablespoon of brown sugar and set aside.
3. In a bowl combine: eggs,  coconut milk, maple syrup or brown sugar honey and vanilla, coconut oil or butter
4. Combine all dry ingredients in a separate bowl: coconut flour, baking soda, sea salt, cinnamon, nutmeg and mix
5. Add about ½ of the dry mixture to the liquid mixture and let it sit for about 3 minutes.  Then mix remaining ½ of the dry mixture into it.
6. Fold in strawberries, your mixture will be thick almost like a cookie dough texture
7. Spoon mixture into loaf pan and bake for 1hr and 5 min. Below is what my loaf pan looked like before putting it in the oven.