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.
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.