I used to hate baking, cooking, or doing anything in the kitchen, really. But now it’s all I want to do! I love experimenting in the kitchen and creating new recipes. This one is a winner. I played around with it a bit, until it is now just right and ready to share! This yummy treat is made with better-for-you ingredients and is just downright delicious! The cinnamon really comes through in this recipe, and combined with the chocolate chips and pistachios, it’s out of this world! It is grain-free and gluten-free, oil-free, low sugar and refined-sugar free, and can be made vegan. Recipe is below! Enjoy!
CHOCOLATE PISTACHIO CINNAMON LOAF
3 eggs or 3 flax eggs (to make vegan)* see notes
1/3 cup pure maple syrup
1 tsp vanilla
½ cup apple sauce
2 cups almond flour
1 Tbs cinnamon
1 tsp baking powder
½ cup pistachios (I used raw, dry roasted, unsalted*) + extra handful for topping
¼ cup chocolate chips + extra handful for topping
Preheat oven to 350 degrees F.
Mix wet ingredients and dry ingredients separately, then combine all thoroughly.
Pour batter into parchment-lined loaf pan. (You can use a lightly greased loaf pan, but parchment-lined is preferred for removal.)
Sprinkle extra pistachios and chocolate chips on top.
Bake at 350F for approximately 35 minutes.
Remove from oven and lift bread out of hot loaf pan using the corners of parchment paper.
Allow to cool before slicing and serving.
To make one flax egg, combine 1 Tbsp of milled flax seeds with 3 Tbsp water. For this recipe you will need to make 3 flax eggs, so 3 Tbs flax seeds and 9 Tbsp water. Mix together and set aside for minutes, as it will thicken as it sits. (May not be as fluffy if made with flax eggs instead of real ones.)
This recipe is low sugar, so not overly sweet. Feel free to add extra maple syrup to sweeten to your liking.
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