I’ve had an obsession with chocolate lately (which is slowly going away…I suspect I’ve had minor adrenal issues as I recover from pregnancy, and I’m really craving the caffeine in the chocolate), so this sounded yummy. And it was. Moist and rich! Make sure you use a mild-flavored honey, or the flavor will really come through (I did this — and it was still yummy, but I would have liked it better with a bit less pronounced honey flavor). You could also choose to use more maple syrup and less honey, if you prefer.
Ingredients:
- 1/2 c. butter, softened
- 1/2 c. honey
- 1/4 c. maple syrup
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 c. cocoa powder
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1 1/3 c. almond flour
- 1/4 c. mini chocolate chips
Directions:
Preheat oven to 350. In a medium bowl, mix the butter, honey, maple syrup, vanilla, and eggs. In a separate small bowl, combine the remaining ingredients. Add the dry ingredients to the wet and stir to combine. Pour into a loaf pan and bake for 40 – 50 minutes, until a toothpick comes out clean. (20 – 25 minutes for muffins)
How long did you bake it?
Amber,
Oops, I forgot to add that! It is in now. 🙂
Mmmm…this bread sounds incredible! I love your choice of sweeteners and the use of almond flour. Such a divine combination of ingredients!
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Jenn
just made these as muffins and they turned out horrible, they are like liquid and they over flowed out of the pan. I filled them, maybe I should have just filled to half. Just FYI if anyone else makes these. These were the second fail of the morning for muffins. My coconut flour muffins I used a whole stick of butter instead of a half.