Lately my three year old daughter has been on a junk food kick. She asks for cookies, donuts, lollipops. I don’t give her this stuff often, but once in awhile for a “treat” she has it. To satisfy her sweet tooth and keep things healthy, I came up with this yummy bread.
I swapped out white flour for almond flour, and regular refined sugar with coconut sugar. I personally love almond flour because it’s gluten-free, low in carbohydrates, high in fiber and a great source of protein.
If your not in the mood for bread, you can make a cake or cupcakes with this batter, and feel free to add chocolate chips!
Heres what you need..
1/2 cup peanut butter
1/2 cup coconut milk (full fat)
1 tsp baking powder
1 tsp baking soda
1/2 cup coffee (optional)
1 lb bag of bobs red mill super-fine almond flour
4 tbsp cocoa powder
3/4 cup coconut sugar
1 tsp vanilla
5 tbsp coconut oil
PREHEAT OVEN TO 375
- Crack your room temp eggs in a bowl, along with your other wet ingredients, whisk together.
- One at a time, add in your dry ingredients. Stir with a spoon now, otherwise it will get stuck in a whisk.
- Grease a loaf pan with butter or coconut oil.
- pour in your batter and bake for about 40-45 minutes. I know that seems like a long time, but it’s a very moist cake and needs the extra time. Test it with a knife and when it comes out clean, it’s done.
If your making cupcakes, I’d say they would need to bake about 30-35 mins. Be sure to check them with a knife or toothpick.
This cake won’t be super sweet, but remember the sugar is in there 👌🏻 And you can always add chocolate chips.