Chocolate Bread Almond Butter Stack

securedownload-5

Gooey and messy, but oh so good with almond or peanut butter!

Chocolate bread is my non-dairy low sugar version of chocolate pound cake. A treat on it’s own, but as a stack resembling your favorite nut butter cup, it’s a winner!

Keep refined sugars and flours at bay with raw almond butter spread on slices of chocolate bread made with turbinado sugar and artisan spelt flour.  Banana slices wedged in between the layers completes the stack.

Chocolate Bread

1 1/2 cups spelt flour
1 cup white or brown rice flour
2/3 cup unsweetened cocoa powder (splurge for the best!)
3/4 cup turbinado sugar
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoons cinnamon
dash of sea salt
1 cup unsweetened organic applesause
2 ripe banana’s, mashed
1/3 cup canola or grapeseed oil
1/2 cup coconut milk
1/2 chopped walnuts, pecans or almonds
Optional: chocolate chips (I like dairy free mini-chips by Enjoy Life)

Preheat oven to 350 degrees. Grease oven proof glass loaf pan. Mix all ingredients in a large bowl and still until combined. Batter should be wet and incorporated. If too gooey, add a bit more flour. If it’s too dry, add a little more coconut milk.  Transfer batter to loaf pan and bake for approximately 1 hour or until a tester comes out clean. Cool before slicing.

GLUTEN FREE: Substitute all purpose gluten free flour for spelt. 

Advertisements

Cranberry Cinnamon Scones

image

Serve these low sugar scones warm with wild berry jam…yum!

A combination of almond meal and spelt flours along with local honey, organic cinnamon and juice sweetened cranberries, makes a traditional scone recipe better for body and soul.

Everyone will want to wake up to the smell of these scones baking in your oven or take time out for an afternoon treat with tea.

Ingredients
1 cup almond meal
1 1/2 cups spelt four
1 tablespoon cinnamon
1 1/2 tsp baking soda
pinch salt
3/4 cup dried  cranberries (preferably juice sweetened) or raisins
2 eggs, beaten
1/2 cup honey (warm for thinner consistency but not hot)
1/4 cup canola, grapeseed or coconut oil

Combine dry ingredients and wet ingredients in separate bowls. Add the wet ingredients to the dry and mix to incorporate. Place heaping rounds of the sticky dough on a parchment lined cookie sheet.  Bake at at 350 degrees for 10 to 15 minutes or until very lightly browned on top. Makes 1 dozen.

GLUTEN-FREE: Replace spelt flour with an all-purpose gluten free flour.

Continue reading