A dairy, gluten, and grain-free bread to enjoy with breakfast or for dessert!
Preheat your oven to 350F (180C).
Mix together all dry ingredients: almond flour, arrowroot starch, coconut flour, baking powder, and salt.
Mix in all wet ingredients except berries: eggs, maple syrup, and lemon juice. Stir until combined. Batter will be thick.
Fold in berries gently until combined, but not vigorously stirred (I suggest slicing the strawberries in half first so they aren't as large).
Grease small oven-save dish with coconut oil or butter, and bake for about 40 minutes or until golden brown on top and centre is not mushy. The top should be firm but not burnt!
Let cool for 10 minutes before slicing. Enjoy!
Store in refrigerator for up to 3 days, or freezer for 3 months.