*Ingredients *
– *Dry:*
– 1 cup almond flour
– 1/4 cup unsweetened cocoa powder
– 1/4 cup oat flour or whole wheat pastry flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp sea salt
– 1/2 tsp cinnamon + 1/4 tsp turmeric – _anti-inflammatory_
– Pinch black pepper
– *Wet:*
– 2 large eggs
– 1/3 cup unsweetened Greek yogurt or unsweetened applesauce
– 1/4 cup extra virgin olive oil or avocado oil
– 1/4 cup monk fruit sweetener or erythritol blend – _0 calorie sweetener_
– 1 tsp vanilla extract
– 1/2 cup unsweetened almond milk
– 2 tbsp 85% dark chocolate chips – _optional_
*Instructions *
– *1. Prep:* Preheat oven to 350°F / 175°C. Line 2 small loaf pans with parchment like in image. Lightly oil parchment.
– *2. Mix dry:* In bowl whisk almond flour, oat flour, cocoa, baking powder, baking soda, salt, cinnamon, turmeric, pepper.
– *3. Mix wet:* In separate bowl whisk eggs, yogurt/applesauce, olive oil, monk fruit sweetener, vanilla, almond milk until smooth.
– *4. Combine:* Pour wet into dry, stir gently until just combined. Don’t overmix. Add chocolate chips if using. Batter will be thick, dark.
– *5. Fill pans:* Divide evenly into 2 small loaf pans – about 2/3 full.
– *6. Bake:* Bake 22-28 min until toothpick comes out with moist crumbs, not wet. Top will be dark like image.
– *7. Cool:* Cool in pan 10 min, then lift with parchment to rack and cool fully – this keeps it moist and melt-in-mouth.
– *8. Serve:* Slice 1 inch thick. 1 slice per serving.
– *9. Store:* Fridge airtight 4 days, freezer 2 months. Reheat slice 10 sec in microwave.
– *10. Prep time:* 5 min prep is real, baking 25 min extra.