Cocoa Almond Flour Bread

Introducing my Cocoa Almond Flour Bread 🤎Made with wholesome, all-natural ingredients and rich cocoa flavor, this bread is crafted for anyone who loves mindful, nourishing baking. Thoughtfully made with ingredients commonly enjoyed in anti-inflammatory lifestyles and often chosen by those navigating autoimmune-related wellness journeys. Delicious, comforting, and intentionally simple—because food should feel good in every way.

Ingredients

• 2  ½ cups of cocoa almond flour

• 1/4 cup of arrow root flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon fine sea salt

• 1/4 cup olive, avocado, or coconut oil

• 1/3 cup pure maple syrup or agave

• 1 teaspoon vanilla extract

• 3 large eggs

• 2 tablespoons of almond milk or cashew

• 1/3 cup of Lily’s mini chocolate chips, plus more for topping

Instructions

• Preheat oven to 350 F and line an 8×4 medium loaf pan with parchment paper; set aside.

• In a medium bowl mix cocoa almond flour, arrow root flour, baking powder and salt; set aside. These are your dry ingredients.

• In a large bowl whisk together eggs, oil, maple syrup or agave, and vanilla extract. Pour wet ingredients into a large bowl of dry ingredients, using a spatula to stir until mixed. Then add chocolate chips and 2 tablespoons of almond milk or cashew milk, stirring to fully combined. Batter should be thick and wet but spreadable into pan. Pour batter into prepared loaf pan. Add more chocolate chips if you desire.

• Bake coca bread for 30 minutes uncovered, then add foil and continue baking for another 10-20 minutes. Be sure to check the bread for darken edges but the bread will be ready when you insert a toothpick, and it comes out with no wet batter.

• Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice it into about 1" thick slices.

Yummy!