One of the first things I may eat in a day is chocolate chip almond bread. It’s a staple in my life. I use for on-the-go food often.
Chocolate Chip Almond Bread
The ingredients have many anti-inflammatory properties which my body cannot get enough of. It also fills me up without making me feel heavy afterwards.
Each week I will make this recipe, slice into bars and store in the fridge. It’s always there as an option. Dense yet fluffy, sweet but not too sweet, it’s a meal for me sometimes.
I eat this bread fresh from the oven, cold right out of the fridge or warmed in the microwave. I also like to top it with raspberries, sliced strawberries or if I’m feeling fancy, caramel sauce. It’s very versatile and tasty.
Ingredients
Instructions
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Mix eggs, maple syrup and oil in a medium bowl. Add the remaining ingredients except the chocolate chips and stir well. Then add your chocolate chips, mixing again.
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Press your mixture into a sprayed parchment lined dish. I use an 11×7 Pyrex dish but anything around that size will work. I’ve also used a pie tin. Bake for 29 minutes at 350°.
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Allow to cool and enjoy or store for future meals.
Note
* Inspired by Almond Flour Bread | Quick, Low Carb Recipe (wellplated.com)