CHOCOLATE CHIP CRANBERRY BREAD
Ingredients
- 3 eggs, beaten.
- Sweetener or choice: , low carb use ⅓ cup low carb maple syrup,
- 3 tbsp butter, melted or coconut oil, melted
- ¼ cup unsweetened apple sauce.
- ⅓ cup milk of choice: unsweetened coconut milk or almond milk.
- 1 tsp orange extract*optional.
- 2 tsp orange zest (use a micro plane or a fine grater).
- ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl (will be very fizzy).
- ¾ cup fresh cranberries, minced (I chop mine in the processor or blender for a few seconds).
- ½ cup coconut flour sifted,
- 2 tbsp golden flax meal *optional
- ⅓ cup for low carb use chopped low carb chocolate bar, optional.
- ¼ cup pecans, chopped *optional, can omit for nut free.
Instructions
- In a large mixing bowl combine: 3 eggs, maple syrup, milk of choice, melted butter or coconut oil, vanilla extract, lemon or orange zest, minced cranberries, and baking soda-apple cider vinegar mixture. Stir together thoroughly.
- Add to mixture in bowl: coconut flour, golden flax meal. Stir in thoroughly.
- Add to batter the optional pecans and chocolate chips. Mix in well.
- Spoon batter into loaf pan and spread evenly in pan.
- Bake at 375 F for about 28 to 32 minutes, or until tooth pick comes out of center clean.
- Cool, slice and serve. Store any left-over portions in fridge.
Notes
Nutritional Data for Low Carb Version: Servings: 8, Serving size: 1 slice, Cal: 176, Carbs: 10.8 g / Net Carbs: 6.6 g, Fiber: 4.2 g, Fat: 13 g, Protein: 5 g, Sugar: 2 g
*www.beautyandthefoodie.com*
*www.beautyandthefoodie.com*
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