Strawberry Nut Bread

My blank canvas today was Pamela's Baking and Pancake Mix. To the mix I added Handfuls Cabo Crunch and fresh fruit. I made the recipe vegan by subbing "flax eggs" for the eggs and coconut butter for the traditional butter. Eating healthy does not take a lot of time and can be simplified by combining some "packaged" foods with some fresh ingredients. This bread can be eaten within 45 minutes of starting the recipe!

Ingredients for the Gluten Free and Vegan Bread:
2 cups Pamela's Baking and Pancake Mix
2 FLAX EGGS
1 TBSP coconut flavoring
1 cup diced strawberries
2 packages Cabo Crunch (or 2 cups dried fruits/nuts mixture)
1/4 cup coconut butter
1/2 cup unsweetened coconut

Instructions:

• Prepare the flax eggs 
• After the flax eggs are done, add the coconut butter, strawberries, and coconut flavoring and mix well
• Add the Pamela's Baking and Pancake Mix and mix well
• Add the Cabo Crunch and mix for a few seconds to weave into the mixture

Bake at 350 for about 20 minutes then insert a knife in center to check to see if it is done. If the knife does not come out clean, check again every 5 -10 minutes until done. This bread tastes best warm, but is enjoyed at room temperature too. If you do not finish the loaf within the day it is made, cover and put it in the refrigerator.

NOTE: Cabo Crunch contains butter so the mix-in is not vegan