We had some friends staying with us this weekend from Minneapolis area. You know that if you’re a guest at my house I am going to make you a healthy treat. We all wanted something with a touch of chocolate. Chocolate orange sounded pretty good on Saturday evening, so I made an almond flour loaf with orange zest and dark chocolate chips. I wanted to make a coffee frosting for it using coconut butter, but to be honest it was so late when we finally ate the bread that I didn’t feel like melting down the coconut butter and whipping it with coffee. (I still think it would be an amazing pairing!) Instead I opened a can of coconut milk and scooped out the fluffy white cream solids from the surface. Save the separated oil in the fridge for a smoothie later. To the coconut cream solids, stir in some stevia, cinnamon, and vanilla and you’re good to go! It makes a yummy sauce to drizzle over your slices of bread. Eat them with a fork and a nice cup of tea!
Dark Chocolate Chip Orange Bread
Makes 2 Loaves
3 cups almond flour, sifted
3/4 cup coconut flour, sifted twice
1 1/4 cup 73+% dark chocolate chips
5 tsp spoonable Stevita stevia
4 tsp baking powder
2 cups pureed organic Granny Smith apple (OR two whole organic oranges, peels removed and pureed)
3/4 cup raw butter or coconut oil, melted
2 free range eggs, beaten
2 Tbsp fresh orange zest (zest of 2 oranges)
1.) Preheat oven to 350 degrees F. Grease two standard loaf pans and line with unbleached parchment paper. In a large bowl, combine almond flour, coconut flour, chocolate chips, stevia, and baking powder.
2.) In separate bowl, mix together pureed apple, melted butter, eggs, and orange zest.
3.) Add the wet ingredients into the dry and blend until just combined.
4.) Spoon batter into greased loaf pans. Bake 45 – 50 minutes, until knife inserted into center comes out clean. Cool 10 minutes in pan before removing loaves to cool completely on wire rack.