Flourless Chocolate Chip Gingerbread Breakfast Loaf

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Simply organic ginger

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 2 Eggs

• Canned Goods

  • 1 cup Applesauce

• Condiments

  • 2/3 cup Almond butter, creamy
  • 2 tbsp Maple syrup
  • 1/4 cup Molasses, organic

• Baking & Spices

  • 1 3/4 cup Almond flour
  • 1/2 tsp Baking powder
  • 2 tbsp Coconut flour
  • 1/3 Dark chocolate chips
  • 1 tsp Simply organic allspice
  • 1/2 tsp Simply organic cinnamon
  • 1 Slash of simply organic vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on rachlmansfield.com

Ingredients

• Wet ingredients:
• 1 cup applesauce (I used unsweetened organic)
• ⅔ cup creamy almond butter (or your preferred nut butter)
• ¼ cup organic molasses
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil, melted and cooled
• ¼ cup unsweetened almond milk (or your preferred milk)
• 2 eggs at room temperature
• Slash of Simply Organic vanilla extract
• Dry ingredients:
• ½ teaspoon baking powder
• 1 and ¾ cup almond flour (do not sub another flour)
• 2 tablespoons coconut flour
• 1 teaspoon Simply Organic allspice
• ½ teaspoon Simply Organic ginger
• ½ teaspoon Simply Organic cinnamon
• Mix-ins:
• ⅓ dark chocolate chips

Directions

• Preheat oven to 350 degrees
• Grease a bread dish (I used 8.5 x 4.5 x 2.5)
• Mix together wet ingredients in a medium bowl with a Kitchen Aid or very well with a hand mixer or wooden spoon
• Add dry ingredients to wet and mix well
• Fold in dark chocolate chips
• Bake in the oven for 40-45 minutes or until toothpick comes out clean
• Enjoy within 5 days and keep in fridge or countertop in air tight container for ensured freshness, you can also freeze in tin foil for a couple months