1. Preheat oven to 350

To make the bread:

1. Your oven should be warming to 350 degrees Fahrenheit.
2. Grease a loaf pan with 1 teaspoon of coconut oil. Line the loaf pan with a 10” wide sheet of parchment paper.
3. Place gluten-free oats in a food processor, pulse until it resembles coarse flour. Transfer out of the food processor and into a separate bowl. Add almond flour, salt, and baking soda.
4. Place ¼ cup of the coconut oil, eggs, maple syrup, dates, vanilla, and juice and zest of one orange into the bowl of a food processor. Pulse until well incorporated.
5. Add dry ingredients into the food processor. Pulse until just well incorporated.
6. Add poppy seeds and currants into batter. Pulse for just a few seconds, then transfer the batter into the prepared grease pan.
7. Bake for 40 minutes. Test for doneness by inserting a sharp knife into the center of the bread. Bread is ready if knife comes out clean.
8. Remove from the oven and let cool completely.

To make the glaze:

1. In a small bowl whisk together maple sugar, tahini, water, and vanilla.
2. Transfer bread into a serving plate. Drizzle glaze over the bread, then garnish with the poppy seeds.
3. Serve warm or at room temperature.