2 eggs, ¼ cup honey 1/8 cup coconut yogurt, 1/3 cup coconut oil melted, ½ tsp vanilla extract, 1 cup almond flour, 2/3 cup arrowroot powder, 1/3 cup + 2 tbsp. coconut flour, 1 ½ tsp baking powder, ¼ tsp salt, ½ cup strawberries, cut into ¼-inch slices
Preheat the oven to 350°F and line a loaf pan with parchment paper.
Combine the eggs, honey, coconut yogurt, and vanilla in a bowl. Mix with mixer for three minutes, or until the liquid is frothy. In the meantime, stir together almond flour, coconut flour, arrowroot powder, salt, and baking powder in a separate bowl. Slowly add the dry ingredients into the mixed ingredients. Add the coconut oil into the mixture last and blend until fully combined. Remove the bowl from the standing mixer and fold in the strawberries. Pour the mixture into the lined loaf pan. Bake for 35 minutes and then remove from the oven.
Tent with foil to prevent the top from burning and place back into the oven for 12-15 minutes, or until a toothpick can be removed clean.
When ready, cool the bread in the pan for 10 minutes. Then, remove and cut into 12 slices.