{Gluten Free} Coconut Strawberry Lime Bread

Lately I have been trying to stretch my creativity in the kitchen, write new gluten free recipes, and try new and interesting flavor combinations. I have been posting lots of pictures of these tasty treats on instagram and facebook and I have had many friends and family request recipes. So I have finally decided to bite the bullet & create a blog to share all of my recipes!
Yesterday I baked up this great quick bread for my hubby’s breakfasts this week. Its light and airy, not too sweet, and will definitely have you pining for summer! It can also be easily made into muffins or you can bake it in a cake pan, slap on a little frosting and voila you have a nice little dessert.
Happy Baking Friends!

What you’ll need:
2 medium sized bowls
1 small bowl
measuring cups & spoons
something to mix with
a loaf pan
non stick cooking spray (I like using the coconut oil spray from trader joes)

Ingredients:
2 cups of all purpose gluten free flour (I almost always use Bob’s Red Mill)
1 tablespoon of baking powder
2 eggs
3 tablespoons of agave syrup (you can also use brown sugar if you do not have agave)
1/2 cup of greek yogurt (I used vanilla flavored because that’s what I had in the fridge)
1/2 cup almond milk
1/2 cup melted coconut oil
zest & juice of 1 lime
1/2 cup of strawberry puree (about 6-8 strawberries depending on their size)
1/2 of coconut flakes + 2 to 3 tablespoons toasted coconut flakes for the top
1 tsp of golden flax seeds slurry

Now for the how to:

For the best results if time allows be sure to take out all refrigerated items and bring them to room temperature before getting started. Preheat oven to 350 degrees. While you’re waiting for your ingredients to come to room temp. you can toast a little bit of your coconut flakes to sprinkle on top of your bread. Spread your flakes on a cookie sheet and pop in the oven for about 4-5 minutes. Now to get started on that bread…In a small bowl combine 1 tsp of golden flax seeds and 2 to 3 tsp of HOT water and set that aside. In one of your medium sized bowls combine your flour and baking powder and set aside. You can use your other medium sized bowl to melt your coconut oil. I like to pop mine in the microwave for about 15 seconds. Allow your oil to cool then combine the rest of your ingredients in this bowl. Personally I like to combine in this order {mixing each ingredient in before I add the next}: oil, eggs, yogurt, agave, almond milk, lime zest, lime juice, strawberry puree, coconut flakes, and lastly that little bowl of flax seeds which should be nice and gooey by now. Once you have combined all your wet ingredients you will want to dump them into your bowl of flour. Mix just until combined then pour batter into a nicely sprayed loaf pan. Sprinkle those toasted coconut flakes on top and then bake for about 30 – 35 minutes. Allow loaf to cool in pan on a baking rack for about 5 minutes then remove from pan and allow loaf to continue cooling. Once it is cool, grab a cup of coffee and slice into that bad boy and ENJOY!