Flourless Chocolate Chip Gingerbread Breakfast Loaf
Try this Flourless Chocolate Chip Gingerbread Breakfast Loaf recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon baking powder
- 2 tablespoons maple syrup
- 2 eggs at room temperature
- 2 tablespoons coconut flour
- dry ingredients:
- 2 tablespoons coconut oil melted and cooled
- wet ingredients:
- mix-in's:
- 1 cup applesauce (i used unsweetened organic)
- 2/3 upcreamy almond butter (or your preferred nut butt
- 1/4 cup organic molasses
- 1/4 cup unsweetened almond milk (or your preferred milk)
- slash of simply organic vanilla extract
- 1 and 3/4 cup almond flour (do not sub another flour
- 1 teaspoon simply organic allspice
- 1/2 teaspoon simply organic ginger
- 1/2 teaspoon simply organic cinnamon
- 1/3 arkchocolate chips
- Carbohydrate 3.24579973944919 g
- Cholesterol 264.579166666252 mg
- Fat 14.2334960415766 g
- Fiber 1.15526244592667 g
- Protein 8.5190679163239 g
- Saturated Fat 8.96162439577678 g
- Serving Size 1 1 slice (79g)
- Sodium 95.5949531141752 mg
- Sugar 2.09053729352252 g
- Trans Fat 1.51842024999534 g
- Calories 171 calories
Preheat oven to 350 degreesGrease a bread dish (I used 8.5 x 4.5 x 2.5)Mix together wet ingredients in a medium bowl with a Kitchen Aid or very well with a hand mixer or wooden spoonAdd dry ingredients to wet and mix wellFold in dark chocolate chipsBake in the oven for 40-45 minutes or until toothpick comes out cleanEnjoy within 5 days and keep in fridge or countertop in air tight container for ensured freshness, you can also freeze in tin foil for a couple months
