Chocolate Chip Almond Bread
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.
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.
- 3 large eggs (or 4 medium)
- 2 tbsp maple syrup
- 2 tbsp extra light olive oil
- 2 1/2 cup almond flour
- 1/4 cup ground flaxseed
- 1 tsp cinnamon
- 1 tsp Penzeys cake spice
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 – 3/4 cup mini chocolate chips
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.
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°.
Allow to cool and enjoy or store for future meals.
* Inspired by Almond Flour Bread | Quick, Low Carb Recipe (wellplated.com)