Gluten-Free Dairy-Free Strawberry Lemon Loaf

Preheat oven to 350 degrees - grease pan (I use coconut oil) or line Loaf pan with parchment paper.

Whisk eggs and coconut sugar together in a mixing bowl until smooth. Add lemon juice, almond milk, olive oil yogurt, and vanilla. Continue to mix all together.

In a separate bowl, combine the almond and coconut flour, baking soda, and salt.

Add dry mixture to wet mixture, combine both mixtures.

Add in poppyseeds and freeze dried strawberries, and mix in completely.

Add batter to greased or parchment paper lined loaf pan.

Bake for 45 minutes or until a tooth pick comes out of the center clean. The loaf will look golden early because of the coconut sugar, so start keeping your eye on it!

To make the glaze, combine lemon juice and powdered sugar. More powdered sugar to make it thicker!

Let the loaf cool then top with the glaze, and add the rest of the freeze dried strawberries, and some zest of a lemon to garnish!