Okay I have to admit this “bread” may be more closely related to a brownie, but it’s a gluten free, dairy free, grain free, refined sugar free, delicious bread/brownie something!
Sometime’s you just need some chocolate…a lot of chocolate…a lot of the time…I like chocolate…a lot. Let’s just say if I didn’t know how to make something I crave healthy I would be in trouble.
As it is though I don’t feel too bad eating this sweet treat and sharing with my hubby and kids. Except when they eat it all. Then I feel bad.
It was still hot and the chocolate chips were gooey when I started cutting it up. I couldn’t wait! Like most breads/brownies they stay together much better if you wait till they’ve cooled before devouring them. If you just can’t wait, then may I suggest you skip the knife and just go at it with a fork!
1 cup quinoa flour, toasted (*Grind quinoa into flour or buy quinoa flour. Preheat oven to 200. Spread on a cookie sheet and toast for 1-2 hours. Cool before putting in a seal-able bag or container for later use.)
1/2 cup coconut flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. sea salt
1-1/2 cup mashed banana
3 tbsp. coconut oil
2 eggs, beaten
1 tsp. vanilla extract
1/2 cup honey or pure maple syrup
6 oz. dark chocolate chips
Combine dry ingredients before adding in the wet. Blend together well with electric mixer then stir in the chocolate chips. Pour into a small, lightly greased bread pan. Bake at 350 for 15-20 minutes. Cool and slice up. Each slice can be individually wrapped and frozen for a quick dessert when you just need a chocolate pick-me-up. Or you can do what we do and eat it all in one sitting!
Enjoy!
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