Double Chocolate Pecan Bread
November 07, 2014 | Makes 1 Loaf
- 30g of Ground Flaxseed + 175ml of Water
- 60ml of Melted Coconut Oil (1/4 Cup)
- 125ml of Maple Syrup (1/2 Cup)
- 100g of Pecans (1 Cup)
- 180g of Ground Almonds (1.5 Cups)
- 25g of Cacao Powder (1/4 Cup)
- 1 Teaspoon of Baking Powder
- Pinch of Sea Salt
- 90g of Dark Chocolate Chips (1/2 Cup)
Chocolate. Bread. Need I say more? This chocolate pecan bread is such a crowd pleaser. A gorgeous treat that can be enjoyed by itself or with loads of different toppings. My personal favourite is mashed banana, but it’s also amazing with almond butter- anything goes!
Start by mixing together the ground flaxseed and water, then set it aside to thicken for about 10 minutes, stirring every so often.
Preheat the oven to 180’C.
Add your pecans to your food processor and blend on high until the pecans are ground as small as you can get them.
Combine the ground almonds, ground pecans, cacao powder, baking powder and salt in a large bowl.
In another bowl, combine the flax mixture, melted coconut oil and maple syrup.
Add the dry ingredients into the wet and mix.
Mix in the chocolate chips and then pour the whole mixture into your greased or lined bread tin.
Bake at 180’C for about 40 minutes then let cool and serve.