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Chocolate Grain-Free Bread (GAPS-Friendly)

September 20, 2012 by KimiHarris 36 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

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:

  1. Preheat the oven to 325 degrees.
  2. Generously grease 1 big loaf pan and line with parchment paper (use this recipe as an example on how to line your pan).
  3. Use a separate bowl for mixing the dry, wet, and egg whites.
  4. Mix wet ingredients together.
  5. Mix dry ingredients together.
  6. Beat egg whites with hand beaters until stiff.
  7. Combine wet and dry ingredients together until combined.
  8. Fold egg whites into batter until all combined.
  9. Pour bread mix into your prepared baking pan.
  10.  Bake for 1 hour and 20 minutes until done.
  11. Take out of oven and let it cool in the pan for 15 minutes.
  12.  Store leftovers in a container at room temp for 2 days or in the fridge for a week
  13.  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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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Reader Interactions

Comments

  1. Jennifer @ The Unrefined Kitchen

    September 20, 2012 at 3:00 pm

    This looks delicious, Caroline! Yum!

    Reply
    • caroline

      September 20, 2012 at 3:35 pm

      Thanks Jennifer. We just finished the last piece today 🙁 so sad. I guess it it time to bake again!

      Reply
  2. Debbie

    September 20, 2012 at 4:11 pm

    What a delightful young lady! I would love to make this for my boys.

    Reply
    • caroline

      September 21, 2012 at 9:22 am

      Thanks Debbie! My brother devoured this bread and I’m sure your boys will love it too! enjoy

      Reply
  3. AnnMarie Deis

    September 20, 2012 at 4:29 pm

    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.

    Reply
    • KimiHarris

      September 20, 2012 at 7:26 pm

      Caroline is amazing, isn’t she? She made the choice to try to help heal her body with food, and is a lovely lady!

      Reply
    • caroline

      September 21, 2012 at 9:35 am

      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 🙂

      Reply
  4. Lauren @ Empowered Sustenance

    September 20, 2012 at 4:42 pm

    Beautiful! It looks so moist and chocolate-y. And the photograph is lovely! I want to try that coconut butter recipe, too!

    Reply
    • caroline

      September 21, 2012 at 9:24 am

      Hey Lauren this bread was actually the perfect texture! The bread is not not the same without its coconut butter 🙂

      Reply
  5. Laura Guerra

    September 20, 2012 at 5:46 pm

    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!

    Reply
    • KimiHarris

      September 20, 2012 at 7:26 pm

      I wonder if you could try another nut flour? Is there any acceptable nut flour on that program?

      Reply
      • caroline

        September 21, 2012 at 9:32 am

        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/

        Reply
        • Laura Guerra

          September 25, 2012 at 6:18 pm

          Thanks for the ideas Ladies!

          Reply
  6. DS

    September 20, 2012 at 8:03 pm

    Sorry – Chocolate and cocoa are NOT on the GAPS diet. It grows bad bacteria quite well.

    Reply
    • KimiHarris

      September 20, 2012 at 8:20 pm

      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

      Reply
  7. Jill

    September 21, 2012 at 4:14 am

    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!

    Reply
    • caroline

      September 21, 2012 at 9:37 am

      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 😉

      Reply
  8. Erin@TheHumbledHomemaker

    September 21, 2012 at 5:05 am

    Are there any substitutes for the egg whites in this? My little girl can’t have eggs. It looks delicious! 🙂

    Reply
    • caroline

      September 21, 2012 at 9:31 am

      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!

      Reply
      • Magda

        September 25, 2012 at 7:55 am

        Actually both seeds are legal on full GAPS – see here (item #16 under ‘Diet/food’):
        http://www.gaps.me/preview/?page_id=32

        Reply
  9. Joyce

    September 21, 2012 at 7:39 am

    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

    Reply
    • caroline

      September 21, 2012 at 9:28 am

      oops sorry Joyce I did not say this, I used a 8 x 4 in pan or 2 mini ones.

      Reply
  10. Angela @ Canned Time

    September 21, 2012 at 3:58 pm

    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………..

    Reply
    • caroline

      September 26, 2012 at 12:04 pm

      Hi Angela! Yeah why not give it a try, or like a flat bread. Please tell me how this turns out!

      Reply
  11. Angela @ Canned Time

    September 21, 2012 at 3:59 pm

    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.

    Reply
  12. Tara

    September 22, 2012 at 5:46 pm

    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.

    Reply
    • caroline

      September 26, 2012 at 12:05 pm

      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.

      Reply
  13. Karen

    September 22, 2012 at 7:45 pm

    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”.

    Reply
    • caroline

      September 26, 2012 at 12:06 pm

      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!

      Reply
  14. Lisa

    September 27, 2012 at 11:30 am

    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

    Reply
  15. caroline

    September 28, 2012 at 11:37 am

    Lisa, wonderful idea! I bet that is amazing 🙂 You welcome, I’m so happy you like then!

    Reply
  16. Nancy

    October 4, 2012 at 7:02 pm

    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.

    Reply
    • caroline

      October 18, 2012 at 3:54 am

      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.

      Reply
  17. Natalie McAvoy

    December 8, 2012 at 1:56 pm

    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!!

    Reply
  18. Crystal

    August 23, 2014 at 3:55 pm

    5 T cocoa powder. What’s the T stand for? tablespoon?

    Reply
  19. SheBear

    November 18, 2016 at 10:32 am

    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.

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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