Lindi Erasmus se AVOCADO CHOCOLATE BREAD - Dr. Chris Promosie

(Gluten and Grain Free, Dairy Free)

Ingredients 1½ cup avocado, mashed 3 tablespoons coconut oil, melted 1 teaspoon vanilla extract 2½ tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight) 3 tablespoons raw honey 2 eggs ½ cup pecans 2 cups almond flour 1 teaspoon baking soda ¼ cup raw cacao powder ½ teaspoon salt ⅓ cup chocolate chips

Instructions add the avocado to a food processor and pulse until creamy add the coconut oil, vanilla, coconut cream, honey and eggs to the avocado and pulse to combine ingredients chop the pecans and mix with the almond flour, baking soda, cacao powder, salt and chocolate chips in a large bowl combine wet and dry ingredients and mix gently with a rubber spatula. Do not over mix. spoon batter into a medium loaf pan lined with parchment paper and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula. preheat oven at 180°C and bake until a toothpick inserted into the center of the loaf comes out clean, approximately 45 minutes let it cool on a wire rack and serve. to preserve freshness, place inside an airtight container and store in refrigerator

Source: livinghealthywithchocolate.com

FOTO- Lindi Erasmus

Lindi Erasmus : Veranderinge wat ek gemaak het: Canola Oil in plek van Coconut Oil. Dairy Free Dark Cocolate Disks gekap ingesit en nie choc chips nie en Cashew neute ipv pecans gebruik. Volgende keer gaan ek hom maak met n fudge frosting bo-laag, gaan perfek werk saam die bietjie bitter van die dark cocolate. Maar heerlik, beslis n resep wat ek gereeld vir n bederf sal maak.

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