• Preheat the oven to 350 degrees. Grease a 8 x8 glass pan with some melted coconut oil and use a silicone basting brush to brush the bottom and all the sides with it.

To make the jam filling:

• Put the jam filling ingredients in a small pan: the sliced strawberries, 2 Tbs maple syrup, 1 tsp of cinnamon, and 1/8 tsp of nutmeg together. Cook for 10 minutes over medium-high heat, mixing every 30 seconds or so, making sure the strawberries don't stick to the bottom of the pan. Set the jam aside.

To make the crumb topping:

• In a medium bowl, mix 1 cup almond flour and 2 tsp of cinnamon together. Then add 1.5 Tbs of melted coconut oil and 2 Tbs maple syrup and mix until the mixture turns into a "crumble"-looking mixture and there are no visibly dry parts. Set the crumb topping bowl aside.

To make the grain-free coffee cake:

• In a large bowl, mix the 1¼ cup almond flour, ¾ coconut flour, ½ tsp salt, ½ tsp baking soda, and 1 tsp baking powder together. Set aside.
• In another large bowl, add 3 tbs of melted coconut oil and ½ cup honey and mix on med-high until it thickens, 45 seconds. Add the eggs and vanilla and beat until everything is well-mixed, 30 seconds.
• Add the bowl of dry ingredients to the wet one, and mix on medium speed until just combined. Add the apple sauce, and coconut milk and mix again until combined. Pour ½ of the batter into the 8 x 8 in pan and smooth it down with a rubber spatula.
• Pour the jam filing onto the batter in the pan and use a pastry brush or the back of a spoon to evenly slather it all over.
• Put the other ½ of the batter on top.
• Evenly pour the crumble topping on top of the batter in the pan. (I used my hands)
• Bake for 50-60 minutes or until a toothpick comes out clean. Let cool.