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Strawberry Bread – THM E or S

Servings 10


For Bread

  • ½ c xes sweetener or gentle sweet
  • ½ c almond milk
  • ½ c Greek yogurt for E
  • ½ c coconut oil melted for S
  • 1 egg
  • 1 ½ tsp vanilla
  • 2 c rolled oats ground into flour for E
  • 1 c baking blend for S
  • ½ c oat fiber for S
  • 2 tsp baking powder
  • ¼ tsp mineral salt
  • 2 c. diced strawberries
  • 2 tsp. oat flour or oat fiber

For Glaze

  • ½ c xes sweetener or gentle sweet must be powdered
  • 2 tbsp Greek yogurt for E
  • 2 tbsp melted butter for S
  • ½ tsp vanilla or almond extract
  • 1 pinch mineral salt
  • 1/3 c diced strawberries


To Make Bread

  • Preheat oven to 350 F.
  • Mix together sweetener, milk, (yogurt if making E), egg and vanilla.
  • In a separate bowl mix together oat flour, baking powder and salt.
  • Add dry ingredients to wet ingredients and stir to combine.
  • If making S, add melted coconut oil to batter and mix to combine.
  • Toss diced strawberries with 2 tsp oat flour or oat fiber.
  • Fold strawberries into the batter.
  • Pour batter into a greased bread pan and bake E loaf for about 40 minutes, The S loaf will take about 60 minutes. A toothpick inserted into the center of the loaf should come out clean.
  • Allow to cool in the pan for 10 minutes.
  • Remove to a rack to cool further.

To Make Glaze

  • Combine all ingredients and mix until smooth.
  • Poke holes in the top of your loaf (this is primarily for the E loaf but I recommend it for both versions). I used the thicker end of a chopstick to do this, you could use a knife, but you want the glaze to be able to get into the holes.
  • Spread glaze over loaf while it is still just barely warm.
  • Allow to cool completely and enjoy.


A few notes about this recipe:
Much of the "pop of flavor" is from the glaze. I highly encourage you to poke holes in your bread as the recipe directs so the glaze gets down into the loaf.
When you are making the batter for the S version it will get very thick. It is going to seem like it will be too dry, but it is not.
The E version takes about 20 minutes less time to cook than the S version.
When looking at the pictures below, the S version is always on the bottom or the right with one exception. The final picture in step 4 under the glaze has the E version on the bottom.
I used a 12 oz bag of frozen strawberries, thawed, and it was the perfect amount to put in both the bread and the glaze. 
When divided into 10 slices, each slice of the E loaf has a grand total of 12.5 net carbs, so you can easily add this to an E meal. This bread could be made exactly the same using any other fruit you like. To be able to make it both ways you would want to stick to berries, but for the E version, you could use any fruit you like!