Caroline shares a delicious recipe for chocolate bread that makes a wonderful afternoon snack or a special treat to slip into a school lunch. -Kimi
Imagine sinking your teeth into this warm, soft Chocolate Bread! Can you believe it is GAPS, wheat, gluten, dairy, and cane-sugar free bread! You cannot even taste the “healthy-ness” of this heavenly chocolate slice. It sort of reminds me of chocolate cake, but one that you can eat any time of the day! Hip hip hurry for yummy chocolate bread!
The egg whites, baking soda, and apple cider vinegar work together to produce a fluffy and moist bread. Don’t let the batter sit around or else the bread batter will start to sink. This bread takes a bit of time to bake, though it is definitely worth the wait!
Slice this chocolate bread after it has cooled a bit, and generously spread homemade coconut butter on top. Mmmm, now this is going to hit the spot! Enjoy! 🙂
GAPS chocolate bread
Ingredients:
Wet:
1 ½ cups mashed bananas (about 3 bananas)
6 Tbsp vanilla honey or (6 Tbsp honey + 2 tsp vanilla extract)
3 ½ Tbsp butter or coconut oil (melted)
2 tsp apple cider vinegar
Dry:
5 T cocoa powder
½ tsp sea salt
1 tsp baking soda
2 ½ cups almond flour
2 Tbsp coconut flour
Eggs whites:
3 egg whites
Directions:
- Preheat the oven to 325 degrees.
- Generously grease 1 big loaf pan and line with parchment paper (use this recipe as an example on how to line your pan).
- Use a separate bowl for mixing the dry, wet, and egg whites.
- Mix wet ingredients together.
- Mix dry ingredients together.
- Beat egg whites with hand beaters until stiff.
- Combine wet and dry ingredients together until combined.
- Fold egg whites into batter until all combined.
- Pour bread mix into your prepared baking pan.
- Bake for 1 hour and 20 minutes until done.
- Take out of oven and let it cool in the pan for 15 minutes.
- Store leftovers in a container at room temp for 2 days or in the fridge for a week
- Spread homemade coconut butter on top and enjoy!
*You can slip the batter into 2 small loaf pans (50-60 minutes) or muffin tins (15-25 minutes).
Hi my name is Caroline! I’m an 18 year old gutsy girl and the proud founder and blogger of Gutsy. I am currently healing my sensitivities with the GAPS diet. I love to experiment in the kitchen, walk barefoot in the sand, and smile and laugh with my family :-). Come stop by my blog and check out my yummy GAPS recipes.
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This looks delicious, Caroline! Yum!
Thanks Jennifer. We just finished the last piece today 🙁 so sad. I guess it it time to bake again!
What a delightful young lady! I would love to make this for my boys.
Thanks Debbie! My brother devoured this bread and I’m sure your boys will love it too! enjoy
I had no idea you were such a youngster! It gives me hope that saying “no” to certain foods (some allergies, others I just don’t approve) to my five-year-old son might not make him hate me later on. 🙂 You should be proud of your work!!! KEEP ‘EM COMING!! I love your creations.
Caroline is amazing, isn’t she? She made the choice to try to help heal her body with food, and is a lovely lady!
Yep Im 18, though I sometimes feel like an old soul trapped in a young body! haha. I feel like nobody my age gets how important their health really is! Its not about saying “no” but finding what foods fit your body. Thanks so much AnnMarie 🙂
Beautiful! It looks so moist and chocolate-y. And the photograph is lovely! I want to try that coconut butter recipe, too!
Hey Lauren this bread was actually the perfect texture! The bread is not not the same without its coconut butter 🙂
Hi, is there a good substitute for the almond flour? My daughter is on the Feingold Program and almonds are not allowed. Thanks for sharing this recipe-it looks really good!
I wonder if you could try another nut flour? Is there any acceptable nut flour on that program?
Laura, If you cannot have nuts, try my coconut flour banana bread recipe and just add in 1/4 cup of cocoa powder. http://www.mygutsy.com/coconut-flour-banana-bread/
Thanks for the ideas Ladies!
Sorry – Chocolate and cocoa are NOT on the GAPS diet. It grows bad bacteria quite well.
DS,
Cocoa powder is not allowed on the SCD diet, however on the GAPS it is allowed once the gut is healed and if you tolerate it okay. Check out Natasha’s FAQ page. http://www.gaps.me/preview/?page_id=32
Can’t wait to make this! I think I’ll make them into chocolate muffins, which are so handy to grab and go. Just yesterday I made Caroline’s recipe for banana blueberry bread (made into muffins without blueberries), which is very similar to this recipe in ingredient ratios and the technique of separating the egg yolks and egg whites and folding in beaten whites at the end. I’ve gotta say they were the best muffins EVER–very fluffy, tender…. I gave half the batch to my neighbor who had never eaten a grain free treat before and she raved about them. Actually…I don’t think I even told her they were grain free!
Jill, I too love sharing with my neighbors and seeing if they like the “grain-free” version or even notice. Most of the time they love it and don’t even know it is GAPS friendly. I based this recipe off the blueberry banana bread because so many people just loved it! I too think muffins are just so fun 😉
Are there any substitutes for the egg whites in this? My little girl can’t have eggs. It looks delicious! 🙂
There is a substitute for 1 egg called a flax or chia egg (not GAPS legal) but they work great for either 1 egg or and egg white. Mix 1 Tbsp of ground chia seeds or 1 Tbsp ground flax (choose 1) with 3 Tbsp warm water, then let it sit in the fridge until it sets a little. I have used this substitute in some of my other banana breads that have similar ingredients!
Actually both seeds are legal on full GAPS – see here (item #16 under ‘Diet/food’):
http://www.gaps.me/preview/?page_id=32
What size are the loaf pans? Are they 9″x5″ and 8″x4″ or the size of a pullman loaf(12″x4″)? Thank you Joyce
oops sorry Joyce I did not say this, I used a 8 x 4 in pan or 2 mini ones.
This looks so yummy. I don’t have an oven though. Do you think it might work with the dehydrator if I cranked it up to 160 for 30 minutes or so and then turned it down to finish cooking? I’m thinking that I could form the dough into bars so they’d be flat enough to fit.
Great idea! Love the ingredients………..
Hi Angela! Yeah why not give it a try, or like a flat bread. Please tell me how this turns out!
This looks so yummy. I don’t have an oven though. Do you think it might work with the dehydrator if I cranked it up to 160 for 30 minutes or so and then turned it down to finish cooking? I’m thinking that I could form the dough into bars so they’d be flat enough to fit.
Yum! Saw the recipe, and made them in the form of mini muffins within the day. They were a highly anticipated “dessert” tonight for my 9- and 6-year olds. We all loved them – thanks so much for sharing the recipe.
Tara, wow you made those fast! This is a really simple “treat” that doesn’t leave kids bouncing off the walls 🙂 Im so glad your boys enjoyed them too.
These all sound great. I wonder if any adjustments need to be made for high altitude – about 5200 feet? Or, the normal little less on the baking soda? Guess I’ll have to try it and see. It is nice to see young people on the healthy side of the “food scene”.
Karen, I have never experimented with high altitude baking. so sorry! I live to be healthy, I can’t help myself but to share it with the world!
This is my second time trying one of your recipes in two days! I just made this but didn’t have mashed banana so used organic pumpkin. So good and moist.
Thanks for another great recipe!!
Lisa
Lisa, wonderful idea! I bet that is amazing 🙂 You welcome, I’m so happy you like then!
I’m so confused. I just started working on GAPS and I don’t understand how this bread would be on the GAPS diet considering there are a number of ingredients that are on the “foods to avoid” lists. What am I missing? This bread looks so yummy and I’d love to try making it.
This bread is more suitable if you are on the Full GAPS diet. chocolate and almond flour is tolerated only after some healing has occurred in the gut.
Caroline, I made this and my daughter and I couldn’t stop eating it. I made muffins since they are handy to send to school. I think you mis-named it though, this is not bread this is like chocolate cake!! Yummy!! I am going to try again with pumpkin instead of bananas since I don’t have any ripe bananas. Thanks for being Gutsy!!
5 T cocoa powder. What’s the T stand for? tablespoon?
I have made this twice now for breakfast. My husband, four children and I am on the GAPS diet. Thank you for posting this. It tastes so good we felt guilty about eating it the first time. It didn’t seem like something that tastes this good should be “legal” on such a restrictive diet. It is so moist and rich and for having such a small amount of honey, was surprisingly sweet. I made mine in 6 large muffin tins and a tiny cake pan. They’re more like cupcakes.