Skip to main content

Living With Sjögren’s


Strawberry Coconut Bread


  • 1 cup all purpose flour (or a gluten free flour blend)
  • ¼ cup coconut flour
  • ½ cup granulated sugar
  • ¼ cup icing sugar
  • 1½ teaspoon baking powder (or gluten free baking powder)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut yogurt
  • ¼ cup butter (or any dairy free spread)
  • ½ teaspoon pure vanilla extract
  • 2 large eggs
  • ½ cup strawberry, puree (may use fresh or frozen)
  • 1 cup apples, pureed


  • Preheat oven to 350 F. Grease a bread loaf pan using a vegetable oil spray or PAM baking spray.
  • Remove the stems of the strawberries and cut them in half. You may also use frozen strawberries, especially in the winter time. Puree the strawberries in a food processor.
  • Peel the apples using a vegetable peeler with a larger grip for your comfort. Cut the apple into quarters, cut out the core and puree them in food processor.
  • In a large bowl, cream butter (or dairy free spread) and sugar together. Add the vanilla extract and mix until thoroughly combined.  Add one egg at a time to the mixture until combined.
  • In a medium bowl add the flour, baking powder, baking soda, & salt.
  • Add the dry ingredients to the butter mixture. Mix until fully combined
  • Add the strawberry puree, apple puree and coconut yogurt to the cake batter. Mix until fully combined.
  • Pour mixture into greased pan. Bake for 35-40 minutes. Check your bread because all ovens are different. Use a toothpick to check if the centre is done.
  • Cool completely before serving.

Extra tips:

  •  Store in air-tight container, refrigerate and eat bread within a week.
  • Store in air-tight container and freeze up to 2-3 months.
  • Toast a slice of bread in a toaster oven and add butter or a vegetable spread. Enjoy it with your favourite cup of tea.

*article courtesy of