November 10, 2013

Cacao Banana Breakfast Bread

I have to admit, this is my first time ever baking with cacao. Being such a huge cacao/chocolate lover (of course I have 2 others at home who love cacao even more), I make a whole lot of goodies with cacao. Never attempted to bake though. I guess the reason being all the chocolate baked things I taste outside are so overpowered with sweetness that I never thought it is a good idea to bake with cacao. This one though is just sweetened with the addition of bananas and no other sweetener. The result is an outstanding pure flavor of cacao. I just drizzled some raw honey on my son's serving for added sweetness for him :-)

Dry ingredients: 
  • Organic sprouted spelt flour - 1 cup
  • Organic raw cacao powder - 3 Tbs.
  • Baking soda - 1 tsp
  • Cinnamon powder  - 1/2 tsp
  • Sea salt - 1/4 tsp

  • Mix everything well and keep aside. 

Wet ingredients: 
  • Grated coconut - 1/2 cup
  • Filtered water - 3/4 cup
  • Apple cider vinegar - 1 Tbs. (you can substitute with lemon juice)
  • Cold pressed virgin coconut oil - 2 Tbs.
  • Well ripe bananas - 2 (small) 

  • Grind the coconut and water to get a fine puree (thick coconut milk). 
  • Mix apple cider vinegar and keep aside for 5-10 minutes. 
  • Melt coconut oil and add to the sour coconut milk. 
  • Mash bananas with a fork and mix in. 

The bread: 
  • Grease a loaf pan with a pat of coconut oil.
  • Add the dry ingredients to the wet ingredients and mix well. 
  • Pour the batter to the loaf pan and bake at 350 degree toaster oven for 30 minutes. 
  • Mine is a 9' X 5' loaf pan and the bread turn out as a shallow bread. You could use a small loaf pan for a deeper bread, just adjust baking time accordingly.

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Healthy Vegan Friday

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