|15 min||55 min||12|
|1 1/2 cup||Wheat flour, whole wheat|
|2 tsp||Baking powder|
|1 cup||All-purpose white flour|
|1/2 tsp||Baking soda|
|1 cup||Plain yogurt, 1- 2% M.F.|
|1/4 cup||Partly skimmed milk, 1% M.F. (or other choice)|
|2 tbsp||Extra virgin olive oil|
|2 medium egg||Egg|
|1 tsp||Vanilla extract, pure|
|1 cup||Coconut flakes (toasted)|
|1 cup||Freeze dried strawberries|
|1 cup, sifted||Powdered/icing sugar (for glaze)|
|4 tsp||Partly skimmed milk, 1% M.F. (for glaze)|
|1 tsp||Vanilla extract, pure (for glaze)|
|2 tbsp||Coconut flakes (toasted, for glaze)|
Preheat oven to 350. Spray a 9x5 inch loaf pan with non-stick cooking spray.
In a large bowl, whisk together flours, baking powder, baking soda, and salt.
In a medium bowl, whisk together yogurt, honey, milk, oil, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined.
Stir in toasted coconut and freeze dried strawberries.
Spread batter into prepared loaf pan. Bake for 50-55 minutes, or until toothpick inserted in the center comes out mostly clean.
Remove to a wire rack to cool. Stir together confectioner's sugar, milk, and vanilla extract until smooth. Spread glaze over the top of cooled bread. Sprinkle with additional toasted coconut.
Allow glaze to harden and serve.