Hello! It feels like forever since I wrote a blog post so I thought I would jump on the laptop quickly and share this delicious paleo triple chocolate chunk bread recipe with you.
This time next week HB and I will be in Portugal living it up kid free. Oh, the possibilities?! We’ve had our Au Pair/Nanny staying with us since last week and she has slotted into our family life just perfectly. In other related news, I have been made redundant as a SAHM. I whine all the time about HBs long hours and never getting enough time to myself and now I have some – it’s a little b o r i n g!
Free time anyone?
The grass is always greener, right?
Anyways, Ashley has been cooking a storm in the kitchen and she has welcomed our grain free way of life with open arms. It helped that her last host family were into the low carb high fat thing too. I think her favourite thing to cook might be my Grain free Date Loaf.
Ashley surprised Maggie today by picking her up from pre-school with a packed picnic to take to the park for lunch. I’m really hoping the kid doesn’t remember all of this when Ashley leaves us at the end of November.
I had to raise the bar in the kitchen and feel somewhat validated so I pulled out the chocolate card.
Paleo Chocolate Bread
This yummy paleo chocolate bread is free from grains, gluten, dairy (depending on what dark chocolate you choose) and has no refined sugars. Slice it up and have it as it is or with your favourite toppings or serve it warm with some vanilla ice cream!
- 3 cups of almond meal
- 1/2 cup raw cacao powder
- 1/4 cup cacao nibs
- 5 large free-range eggs
- 100gms organic dark chocolate chopped
- 1/4 cup organic maple syrup
- 1/4 cup melted organic coconut oil
- 1/4 cup organic coconut cream
- 1 tsp bi-carb
- 1 tsp vanilla extract
- pinch fine sea salt
- 1 tsp coconut sugar
- 1 tsp raw cacao powder
- 1 tsp cacao nibs
- *Combine topping ingredients in a small dish and set aside.
- Pre-heat oven to 160 C and line a loaf tin with baking paper.
- Chop chocolate and melt with your chosen method.
- Add wet ingredients and mix well.
- Add remaining sifted dry ingredients and combine.
- Pour into lined loaf tin and combine the topping ingredients and sprinkle over the top.
- Bake for 50-60 minutes or until skewer comes clean.
- Pre-heat oven to 160 C and line a loaf tin with baking paper.
- Add chocolate and coconut oil to CC bowl with the kneading/crushing blade fitted and melt on Speed 3/45C for 5 minutes.
- Add the rest of the ingredients and launch the P3 Pastry Program.
- Follow steps 5-6 above.
Good gracious – this looks awesome! Looks like I know what I will be spending my afternoons doing!