Thursday, March 28, 2013

GAPS Chocolate Bread (cake) Nourishing Gourmet

This is by FAR my favorite Chocolate Cake recipe. It does have a hint of banana but the taste overall is incredible! SUPER moist and almost brownie-like. This will be our birthday cake choice!  I made this recipe using muffins vs cake. Best!

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GAPS CHOCOLATE BREAD (The Nourishing Gourmet)

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

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

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).

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