Layered Strawberry Lemon Bread
Ingredients
- 3 tbsp ground flax
- 1/4 cup water
- 2 ripe bananas
- 1/4 cup coconut oil
- 2 cups almond flour
- 1/3 cup coconut or arrowroot flour
- 1/4 cup + 1 tbsp coconut sugar
- 3/4 cup chopped fresh strawberries
- 1/2 lemon, squeezed
- 1/2 tsp baking soda
- optional:
- 1 serving plant protein
- 1/2 tbsp ashwaghanda
- 1/2 tbsp lucuma
Preparation
Preheat oven to 350
In a large bowl add flax meal with water, stir and let sit five minutes
Meanwhile, in another bowl, mash bananas until creamy
Add bananas to flax mixture and stir
Stir in coconut oil and lemon squeeze
Carefully add flours, coconut sugar, and optional ingredients, and baking soda, mix until dry ingredients are fully absorbed
Lightly oil (i use coconut) a bread pan
Spread on thin layer (about 1/4 cup) of the batter
Then place 1/2 of the chopped strawberries on top
Pour the rest of the batter, spreading evenly
Top with the rest of the strawberries and about 2 tbsp shredded coconut
Bake for 35-40 minutes or until browned around the edges and fully cooked through the center
Let cool before diving into!
