Chocolate Chip Bread - Gluten Free, Vegan, Refined Sugar Free

I try to stay away from wheat because I don't always like the effects it has on the body. That being said, I really miss bread; Light, fluffy, delicious.

I also stay away from refined sugars because they are just plain bad for the body.

Now I can have bread AND chocolate...introducing Chocolate Chip Bread! Wheat free, refined sugar free and best of all, vegan! How is this possible??? Read on, my friends.

When I told my sister that I had made this, she was a little skeptical. It sounds too good to be true. There are so many ingredients that would need to be replaced in order to make bread GF/V and refined sugar free. I understand where her concerns were coming from. The beauty of this recipe is that there are not a bunch of weird ingredient substitutions - the recipe is nothing but wholesome ingredients mixed together to create a warm loaf of happiness.

Think fluffy but dense, moist (sorry to use that word) and sweet.

Chocolate Chip Bread

Ingredients:

~ Flax egg - 1 (1 tbsp chia seeds, 3 tbsp water)

~ Almond milk - 1 cup

~ Applesauce - 1/3 cup

~ Apple cider vinegar - 1/2 tbsp

~ Vanilla extract - 1 tbsp

~ Coconut sugar - 1/2 cup

~ Spelt flour - 2 cups

~ Vegan chocolate chips - 3/4 cup (recipe here)

~ Banana - 1 1/2 sliced (optional)

~ Baking powder - 3 tsp

~ Salt - 1 pinch

~ Cinnamon - 1/2 tsp

~ Nutmeg - 1/4 tsp

Lots of ingredients, yes. But never fear, this is still extremely easy to make! Let's get started.

Directions:

1. Preheat your oven to 350 degrees (F).

2. Make your flax egg. Set aside.

3. Mix the almond milk and apple cider vinegar in a separate bowl. Set aside.

4. Make the vegan chocolate chips. Set aside.

4. After the milk has set for about 5 minutes and the flax egg has gotten all gooey and egg-ish, combine these into a medium bowl. Add the applesauce, vanilla extract and coconut sugar. Whisk until well combined.

5. In a separate medium sized bowl, combine the spelt flour, vegan chocolate chips, baking powder, salt, cinnamon and nutmeg. Mix until well combined.

6. Now mix the bowl of liquid ingredients with the bowl of dry ingredients (you guessed it) until well combined.

7. (This step is optional) Slice the banana and mix in with the other ingredients.

8. Poor the mixture into a bread tin (or any other sort of tin that you feel would work. The batter tin should be at least 4 inches deep. The container that I used was 6x6in.).

9. Your oven should be preheated by now so place your soon-to-be bread in for about 45 minutes. Depending on the depth of your container and how strong your oven is, the time will vary. Start checking if your bread is done about 37 minutes after putting it in the oven. The bread is ready when it smells heavenly and a fork can be poked into the loaf and come out clean.

10. Let cool before serving. The bread is delicious warm but nobody wants a burnt mouth!

See? You just made some really tasty, icky-ingredient-free bread in just 10 steps! Congratulations!



*I found the original recipe for this bread here but I changed some things in the recipe above to make it appeal to my taste buds even more!