Preheat and Prepare Pan

Preheat oven to 350°F (175°C).

Grease a loaf pan with coconut oil. Line with a strip of parchment paper that covers the bottom and overhangs on the long sides.

Prepare Fruit Layer

Wash and pat dry the fruit. Slice into thin wedges (about ? inch).

Arrange slices evenly across the bottom of the lined pan.

Sprinkle rosemary leaves and a tiny pinch of sea salt over the fruit.

Make the Batter

In a food processor, combine arrowroot (or tapioca) flour, rice flour, oats, baking powder, and salt. Pulse until oats resemble coarse flour.

In a large mixing bowl, whisk together maple syrup, brown sugar, and melted coconut oil.

Add eggs and whisk until smooth. Stir in dry mixture, coconut milk, and lemon juice until just combined.

Bake and Cool

Pour the batter over the prepared fruit in the loaf pan.

Bake for 45 minutes, or until a knife inserted into the center comes out clean.

Let the cake cool slightly in the pan, then invert onto a serving plate and carefully remove the parchment.

Cool completely before slicing. Serve with berries, ice cream, or enjoy on its own.