Almond Butter Chocolate Chip Bread
This Almond Butter Chocolate Chip Bread is a healthy treat, breakfast, or after school snack that even your kids will love!
15 minutes
45 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 123 |
| Fat: | 9 g |
| Carbohydrates: | 11 g |
| Protein: | 1 g |
| Calculated per serving. | |
Serves: 16
Serves: 16
Ingredients
- 1 cup 1 cup 1 cup Almond Butter
- 0.5 cup 0.5 cup 0.5 cup Applesauce, unsweetened
- 2 whole 2 whole 2 whole Eggs
- 0.25 cup 0.25 cup 0.25 cup Maple Syrup, Pure
- 0.5 cup 0.5 cup 0.5 cup Almond Milk
- 0.5 cup 0.5 cup 0.5 cup Coconut Flour
- 1.5 tsp 1.5 tsp 1.5 tsp Pure Vanilla Extract
- 1.5 tsp 1.5 tsp 1.5 tsp Baking Powder
- 0.25 tsp 0.25 tsp 0.25 tsp Salt
- 2 Tbsp 2 Tbsp 2 Tbsp Dark Chocolate Chips
- 0.5 tsp 0.5 tsp 0.5 tsp Coconut Oil, Organic
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees
- In a large mixing bowl whisk together coconut flour, baking powder, and salt
- Add remaining ingredients (except chocolate chips and coconut oil) and mix together well
- Once combined, stir in 1/2 cup chocolate chips
- Pour into well greased loaf pan
- Bake for 35-45 minutes, or until toothpick comes out clean
- Once done baking, melt together 2 Tbsp chocolate chips and coconut oil and drizzle over bread
Notes
If you want a slightly different flavor that isn't 100% paleo, then peanut butter can be substituted for the almond butter.
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I love this recipe!
I was a little hesitant because I’ve tried many recipes with coconut flour – with horrible, dry, mealy results. But there is only 1/2 a cup in the loaf so I thought I’d give it a try. There was nothing to fear with this recipe, I’ve made it twice now and each time it’s lovely, moist and flavoursome. It stays fresh in the fridge too.
I’ve even had to sub some ingredients – almond butter was unavailable at the store so I used cashew instead, it was still good. Also used honey in place of maple syrup. And I added a little extra salt too. The recipe is sweet enough to be a treat but still substantial enough for brekkie. I have blood sugar issues and find I can eat this loaf without consequence. And my processed food junkie daughter loved it…
Thanks for sharing this one!