My favourite healthy snack.
I’m a huge fan of snacks. Elevenses might be my favourite time of the day, and don’t even get me started on Afternoon tea. However snacking can quickly become unhealthy, so I wanted to share one of my all time favourite snacks with you all. It tastes great alone, or with a small amount of almond butter spread on top. I love warming it up for 15 seconds before eating it to replicate the fresh out of the oven taste.
- 2 cups of almond meal or substitute to include 1/2 wholemeal flour
- 1 teaspoon baking powder
- 1/4 cup coconut oil
- 1/3 cup almond milk
- 2 eggs
- 1 tspn cinnamon
- 1 vanilla pod
- 1 cup dried shredded coconut
- ½ cup of dark chocolate or cacao nibs
Preheat your oven to 220 degrees c.
Mix together all the dry ingredients; the almond meal, baking powder, cinnamon and shredded coconut.
Repeat with the wet ingredients; coconut oil, almond milk, eggs, vanilla pod.
Combine the two mixes together until they are thoroughly mixed together, and the mix resembles a muffin mixture.
Line a medium sized bread tin with parchment paper.
Place tin in the oven and reduce the temperature to 180 degrees c.
Cook for roughly 30 – 45 minutes, or until you can stick a skewer in and pull it out clean.
You can substitute the almond meal out for coconut meal or any other type of flour you prefer. Coconut oil can be substituted for macadamia oil. Almond milk can be substituted for any other milk, although non dairy works best.
If you don’t have a vanilla pod you can substitute this for vanilla essence.
I hope you make this great coconut and chocolate bread, and enjoy it!