This ‘bread’ is absolutely AMAZING !!

So quick to make and so tempting to eat straight out of the oven which unfortunately gave me a dose of the hiccups.  Moist, chocolatey, rich and very filling with no gluten (no flour at all) and you can avoid dairy if you use dairy-free chocolate chips.   I used cashew butter instead of sunflower seed butter as I tend to have large quantities of this in the cupboard, and I used 90% dark chocolate chips.  I really didn’t expect the result to be so very tasty and it is one I will be making again, and again.

INGREDIENTS:

1 cup sunflower seed butter (I used cashew butter)
4 eggs
¼ cup honey
¼ teaspoon sea salt
2 tablespoons unsweetened cacao
1 tablespoon cinnamon
2 teaspoon vanilla extract
2 tablespoons chocolate chips (dairy free or the darkest you can buy)
¼ teaspoon baking soda

METHOD:

Preheat oven to 350°. Line an 8” x 8” baking tin.

Cream together the butter, vanilla and honey.

Add in the eggs, one at a time.

Once the batter is creamy, add the cacao powder, baking soda, sea salt, and cinnamon. Mix well until everything is incorporated.

Pour batter into the lined baking dish and sprinkle with chocolate chips if using.

Pour into lined 8″ x 8″ tin

It’s cooked when a toothpick comes out clean

Bake for approximately 20 minutes or until toothpick comes out clean.

Lift out with lining paper and leave to cool before slicing into chunks.

Deliciously moist Chocolate Breakfast Bread

This might be called Breakfast Bread, but it is more ‘any-time-of-day’ bread in this household!!

Recipe adapted from PrimalPaleo.com