I really ought to start baking during daylight so I can snap a few photos of my concoctions. I've got a lot to learn about photography, especially in the P.M.. I promise to work on my baking hours, but I whipped up a loaf of yeast-free chocolate chip bread tonight that turned out very well. Please bear with the odd amounts of erythritol and liquid vanilla stevia. I wanted to incorporate both in order to balance the sweetness and rich, dark chocolate. Anyway, this is a big yum:
Jenni's Chocolate Chip Bread
[adapted from Elana's Simple Bread]
Preheat the oven to 300 degrees.
2 1/2 cups Honeyville blanched almond flour
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/3 cup + 2 tablespoons erythritol
1/4 cup Ghirardelli unsweetened cacao chips, mashed
1/2 teaspoon apple cider vinegar
10 drops vanilla stevia (to equal about 1 tablespoon of sugar)
1. In a large bowl, combine almond flour, sea salt, baking soda, cinnamon, erythritol, and cacao chips.
2. In a medium bowl, whisk the eggs, then stir in the apple cider vinegar and vanilla stevia.
3. Stir the wet ingredients into the dry.
4. Scoop batter into a small (approx. 6 x 3 inch) well-greased loaf pan (I used coconut oil).
5. Bake for 45-55 minutes on the bottom rack of your oven - until a knife comes out clean.
6. Cool and serve.
Makes 12 slices.
P.S. ~ I don't know that the two go together, but I cannot get enough of Harney & Sons' coconut-ginger-vanilla green tea. I could not resist the pretty lime green tin at Bookstop, nor a copy of The New Yorker, so I purchased both. And, after Greek food with my drummer on Valentine's night, I drank a little pot of Starry Night tea at Antidote (I packed a few ZSweet packets for the sweetening). That's just how I am.