Dark Chocolate Chip Orange Bread

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.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

12 Comments

  1. How could I do this nut free? Could i increase coconut and try the chick pea flour?

  2. Yum, I can’t wait to try thanks for sharing

  3. Hi Kristen! Yes, you can replace the almond flour with chickpea flour (1:1 ratio, and sifted).

  4. You’re welcome, Mama Bird! Enjoy it! :)

  5. Looks great! What could I use instead of Spoonable stevia? I have stevia and xylitol. How much xylitol and how much stevia would u use?

  6. Hi! It’d be about a half cup of xylitol or a couple pinches of pure stevia. Maybe 1/4-1/2 tsp pure stevia powder. If you have liquid stevia, add it a drop or two at a time then taste the batter for sweetness. Continue til you reach desired sweetness level.

  7. Could we use quinoa flour instead of the almond meal/flour Or a combination of both?

  8. Hi! Yes, quinoa flour will work or a blend of almond flour + quinoa flour.

  9. What size loaf pan to use? Standard 8×5 or would a smaller one 7-3/4 x 3-3/4 work? Thanks!

  10. What size loaf pan to use–standard 8×5, or would a 7-3/4 x 3-3/4 inch one work as well?

  11. Could I use raw honey or pure maple syrup or coconut sugar to replace the stevia? Any idea how much to use?

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