Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray the pan with nonstick cooking spray.

In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and olive oil until smooth.

Next add dry ingredients to wet ingredients: almond flour, oat flour, baking soda and salt. Mix everything together with a wooden spoon until well combined.

Mix the diced strawberries + 1 tablespoon oat flour in a medium bowl. Fold the diced strawberries into the batter. Pour batter into the prepared loaf pan and top with ½ cup of diced strawberries. I place them by hand all across the top.

 Bake for 35-45 minutes or until the tester comes out clean. Allow bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to finish cooling.