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GAPS CHOCOLATE BREAD (The Nourishing
Gourmet)
Ingredients:
Wet:
1 ½ cups mashed bananas (about 3 bananas)
6 Tbsp vanilla honey or (6 Tbsp honey + 2 tsp vanilla extract)
3 ½ Tbsp butter or coconut oil (melted)
2 tsp apple cider vinegar
1 ½ cups mashed bananas (about 3 bananas)
6 Tbsp vanilla honey or (6 Tbsp honey + 2 tsp vanilla extract)
3 ½ Tbsp butter or coconut oil (melted)
2 tsp apple cider vinegar
Dry:
5 T cocoa powder
½ tsp sea salt
1 tsp baking soda
2 ½ cups almond flour
2 Tbsp coconut flour
5 T cocoa powder
½ tsp sea salt
1 tsp baking soda
2 ½ cups almond flour
2 Tbsp coconut flour
Eggs whites:
3 egg whites
3 egg whites
Directions:
1. Preheat the oven to 325
degrees.
2. Generously grease 1 big
loaf pan and line with parchment paper (use this recipe as
an example on how to line your pan).
3. Use a separate bowl for
mixing the dry, wet,
and egg whites.
4. Mix wet ingredients together.
5. Mix dry ingredients together.
6. Beat egg
whites with hand
beaters until stiff.
7. Combine wet and dry ingredients together until combined.
8. Fold egg
whites into batter
until all combined.
9. Pour bread mix into your
prepared baking pan.
10. Bake for 1 hour and
20 minutes until done.
11. Take out of oven and let it
cool in the pan for 15 minutes.
12. Store leftovers in a
container at room temp for 2 days or in the fridge for a week
13. Spread homemade coconut butter on top and enjoy!
*You
can slip the batter into 2 small loaf pans (50-60 minutes) or muffin tins
(15-25 minutes).