Fresh Strawberry Shortcake Bread with Strawberry Glaze | Full recipe details given in description |

Recipe Details Ingredients Wet ingredients: 3 eggs ⅓ cup pure maple syrup 1 (5.3 ounces) container Siggi's strawberry or vanilla yoghurt 1 teaspoon vanilla extract ¼ teaspoon almond extract 1 tablespoon melted and cooled coconut oil (or sub melted butter or olive oil) Dry ingredients: 1 ½ cups packed fine blanched almond flour 1 cup oat flour 1 teaspoon baking soda ¼ teaspoon salt Mix-ins: 1 ¼ cups diced strawberries + 1 tablespoon oat flour For the strawberry lemon glaze: 1/3 cup powdered sugar 1 tablespoon strawberry jam 1-2 tablespoons lemon juice, plus more to thin if necessary Instructions Step 1: Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray the pan with nonstick cooking spray. Step 2: In a large bowl, mix together the eggs, maple syrup, yoghurt, vanilla extract, almond extract and coconut oil until smooth. Next add dry ingredients to wet ingredients: almond flour, oat flour, baking soda and salt. Mix everything together with a wooden spoon until well combined. Step 3: Mix the diced strawberries + 1 tablespoon oat flour in a medium bowl. Fold the diced strawberries into the batter. Pour batter into the prepared loaf pan and bake for 35-45 minutes or until the tester comes out clean. Allow bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to finish cooling. Make sure the bread is completely cool before you add the icing. Step 4: To make the strawberry glaze: In a small bowl mix together the powdered sugar, strawberry jam and lemon juice until well combined and smooth. Add more lemon juice to thin the glaze if you’d like. Pour over cooled bread then cut into 10 slices. Enjoy! Thanks a lot! #strawberrycake #sweet #short #ourfoodsecrets