This article and recipe, written and created by Dr. Ayelet Connell, was recently published in the December issue of Natural Nutmeg Magazine.
How many of us are trying to reduce our grain? It’s a tough effort for sure, particularly for those afternoon carb cravings that we get on a daily basis! It has taken me several years to come up with this recipe (with multiple ‘not so great’ versions through its history!). This sweet bread is gluten free, grain free, dairy free, nut free, soy free, and free of refined sugar. You can also make it egg free and it actually still comes out delicious but with a denser texture. Ideally, have this bread sit on the counter on a cooling rack for a while until it fully cools. If you are making it with eggs, it’s helpful then to place it in the fridge overnight to ‘set’. During the holidays, we are surrounded by sweet treats and often, they are really hard to avoid! Baking healthier options to have on hand is one way to support yourself during this season. I find that I make this bread with variations in flavor profile (instead of chocolate, I make banana walnut) on a weekly basis for me and my family—it helps a lot to keep me from snacking on other lesser healthy substitutes!
3/4 cup cassava flour
1/3 cup tapioca starch
1/3 cup potato starch (can substitute by adding more of the other starches listed in this recipe if you’re avoiding potato)
½ cup flax meal
½ tsp. sea salt
1/3 cup raw cocoa powder (sifted through strainer)
1 tsp. baking soda
2 tsp. baking powder
2 eggs, beaten (egg substitute: mix 2 tbsp chia seeds with 6 tbsp. warm water and let sit on counter for 10-15 minutes until gelatinous)
1/2 cup extra virgin olive oil
¼ cup hemp or coconut milk or other milk substitute
2 tsp. vanilla extract
½ cup maple syrup
1 ripe banana, mashed or 1/3 cup of apple sauce
Optional: 1/3 cup chocolate chips (a great option for lower sugar dairy free chips is Lilly’s—you can find it at Whole Foods Market or online)
Preheat oven to 350 degrees Fahrenheit.
Grease bread pan or muffin tin.
Combine all dry ingredients into mixing bowl and mix well.
Combine all liquid ingredients into separate bowl and mix well.
Pour liquid ingredient mixture into dry mixture and mix well to combine.
Pour combined mixture into bread pan or muffin tin.
Bake bread for 40 minutes or longer and muffins for approximately 24 minutes. Check for doneness using toothpick test (toothpick should come out clean after being inserted into center through to bottom of baked good)
Let sit in pan until cooled and then remove from pan and move to cooling rack to continue cooling.