Chocolate Bread

Here you go. The much anticipated moment you have been waiting for. In my opinion, it will have been worth the wait. This is freaking good gear. This bread could be made without the cacao if you didn’t want a chocolate bread…. But really, who doesn’t want chocolate bread? Weirdo’s, that’s who. If you are a weirdo who doesn’t want chocolate bread, we can’t be friends, but you can still adapt this recipe to suit your weirdo ways. Add a teaspoon of vanilla powder for vanilla bread or leave out the sweetener, add some fresh herbs & make a savory loaf.

This bread can be used otherwise in any which way you please. I’d suggest toasting it under the grill or in a sandwich press, smearing it with butter, ghee, coconut butter or nut butter, or any other splendid topping you like and shoving it swiftly in your pie hole before someone else does. It’ll be the quick or the dead with this bread around…. Well maybe not dead. But definitely sad & hungry. This was adapted from a recipe by AGAINST ALL GRAIN.

1 cup smooth cashew butter (you could substitute for another type of smooth nut or seed butter)
4 large eggs, separated
2 tbs honey/maple syrup/rice malt syrup or coconut nectar
2.5 tsp apple cider vinegar
1/4 cup almond milk (or milk of your choice)
1/4 cup coconut flour
1/4 cup raw cacao powder
1 tsp baking soda
½ tsp sea salt

Preheat your oven to 160C. This part is REALLY important to keep the bread lighter & fluffier. You don’t want rock bread people. Trust me. Line a loaf tin with baking paper so you have it ready to go.

Beat the cashew butter with the egg yolks, honey, vinegar, and milk. I used my thermomix to do it but a food processor or even hand held beaters would be fine.

Beat the egg whites in a separate bowl until peaks form (think like when you are making meringue) then set aside.

Combine the remaining dry ingredients in another small bowl, give them a good stir around to combine & get rid of any lumps.

Pour the dry ingredients into the cashew butter mix and beat until combined. This will be a sticky batter type texture so make sure there are no lumpy chunks. Lastly, add the beaten egg whites into the batter mixture, mixing again until JUST combined.

Pour the batter into the prepared loaf pan, then immediately put it into the oven. Bake for 40-50 minutes, until a toothpick comes out clean. Remove from the oven & let cool for 15-20 minutes before removing from tin, peeling off the baking paper & allowing to cool completely on a rack.

This will last for about a week in the fridge if wrapped in cling wrap well but it lasted about 12hrs in our house.

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