CHOCOLATE AVOCADO BREAD
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Ingredients
2 cups almond flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup raw cacao powder
1½ cups avocado (mashed)
3 tablespoons coconut oil (melted),
1 teaspoon vanilla extract
2½ tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
3 tablespoons Honey Tree sugar free honey (found at walmart)
2 eggs
½ cup pecans
⅓ cup Hersheys sugar free chocolate chips
Method
Step 1
chop the pecans and mix with the almond flour, baking soda, salt and cacao powder add the avocado to a food processor and pulse until creamy add the coconut oil, vanilla, coconut cream, honey and eggs and pulse to combine ingredients fold in the chocolate chips and mix with the almond flour mixture to form a batter spoon the batter into an 8½" x 4½" medium loaf pan lined with parchment paper and sprinkle with more chocolate chips on top. Note: the batter will be very thick and you will need to spread it across the pan with a spatula. bake at 350°F until a toothpick inserted into the center of the cake comes out clean, approximately 45 minutes let it cool on a wire rack and serve. Store in the refrigerator.
9 carbs, 200 calories per slice
recipe submitted by Edith Weil
2 cups almond flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup raw cacao powder
1½ cups avocado (mashed)
3 tablespoons coconut oil (melted),
1 teaspoon vanilla extract
2½ tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
3 tablespoons Honey Tree sugar free honey (found at walmart)
2 eggs
½ cup pecans
⅓ cup Hersheys sugar free chocolate chips
Method
Step 1
chop the pecans and mix with the almond flour, baking soda, salt and cacao powder add the avocado to a food processor and pulse until creamy add the coconut oil, vanilla, coconut cream, honey and eggs and pulse to combine ingredients fold in the chocolate chips and mix with the almond flour mixture to form a batter spoon the batter into an 8½" x 4½" medium loaf pan lined with parchment paper and sprinkle with more chocolate chips on top. Note: the batter will be very thick and you will need to spread it across the pan with a spatula. bake at 350°F until a toothpick inserted into the center of the cake comes out clean, approximately 45 minutes let it cool on a wire rack and serve. Store in the refrigerator.
9 carbs, 200 calories per slice
recipe submitted by Edith Weil
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