Well, this is going down as the BEST recipe of 2016 and quite possibly the greatest baking recipe I’ve ever created. This bread is like chocolate cake WITHOUT the Refined Sugar. So amazing.
I’ve been making this cake for the holidays for my family and I first made it for them at Thanksgiving and then again at Christmas when I perfected this recipe. The flavor is so OUT of this world….I can’t even begin to describe it.
You’re going to have to try a piece for yourself. I have a feeling this will be your new go-to chocolate recipe for every birthday/celebration/holiday. I just have that feeling….
And if you haven’t had a chance to check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body!
This bread is pretty easy to make and is free of gluten, dairy, soy, refined sugar, eggs and any processed ingredients that are yucky and inflammatory. So, what’s inside?
Well, we’ve got cocoa powder, oat flour (there is a super easy recipe for oat flour in my cookbook), almond flour, a ripe banana, almond milk, vanilla extract, flaxseeds and a few other whole ingredients.
I know you’re going to want to dive into the the second you start baking it because the incredible aroma of this chocolate bread baking in your kitchen will knock your socks off.
I was so impressed by the aroma and the flavor- it tastes like there is pure sugar in this but there isn’t any refined sugar at all. Plus, it’s full of heart-healthy rolled oats (healthy carb) and almond flour (protein) which will stabilize your blood sugar. How about that? Eating a dessert that actually stabilizes your blood sugar. It is possible. And it’s delicious.
No more feeling deprived or wanting to jump into a pile of processed cookies because this bread/cake/whatever you wanna call it….is your new best friend.
I’m calling it a slice of FREEDOM.
Well, when you are deprived for so many years of not being able to eat so many foods because your body is reacting to them, you’re eager to heal and create recipe that you can actually eat and enjoy and not swell up like a bumble bee or get a bloated belly or get a headache or a rash or something else.
It’s pure freedom. I eat this and feel great. NO if’s, and’s or but’s here.
Pure goodness baked in a bread/cake/yumminess for you.
So, now that you know this beauty is filled with protein and healthy anti-inflammatory fats from ground flaxseeds as well as fiber from the oats and banana- and nutrients from the pure maple syrup—well then you’re ready to dig in.
I’m sure you’ve got these ingredients in your pantry.
You can have this on your table in less than 45 minutes so hop to it.
p.s. Don’t forget to tell me how much you love this recipe below in the comments and post a picture of your recipe on social media and tag @TheHealthyApple.
And there’s more yummy dessert recipes in my new cookbook, Eating Clean.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- Coconut oil, for preparing baking pan
- 1 medium ripe banana, peeled and mashed
- ½ cup unsweetened cocoa powder
- 1½ cups gluten-free oat flour
- ½ cup almond flour
- 2 Tbsp. ground flaxseeds
- 6 Tbsp. of water
- ½ cup unsweetened almond milk
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons pure vanilla extract
- ½ cup pure maple syrup
- Preheat oven to 350 degrees F. Prepare a loaf baking dish with coconut oil.
- Combine flax and water and set aside for 10 minutes or until thick then mix well. In a large bowl, mash the banana; add the remaining ingredients including the flaxseed mixture.
- Transfer the mixture to the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven; set aside to cool for at least 20 minutes before serving.
- Slice with a sharp knife and serve.