Sunday, February 22, 2015

Chocolate Macaroon Bread {Paleo}

This post is going to be super short and to the point as it's Sunday, the hubster finished his work for the weekend, it's sunny out, and we want to go for a walk. So...

I was trying to make "cramique" to fulfill a request made by my cousin Manon, but I failed horribly... the texture was nothing like a Belgian cramique bread.

BUT, I also succeeded in making the most delicious dessert bread I'd had in a very long time. The hubster took a bite of it and said it tasted like a chocolate macaroon. Boom. I had a name and the hubster's approval {which is super rare for paleo treats!}.

And, to make things even better, this bread makes THE BEST French toast, like, ever. Recipe for that after the bread recipe.

Chocolate Macaroon Bread

  • 1/2 cup water
  • 1/3 cup psyllium husk
  • 4 eggs
  • 1 tbsp melted ghee
  • 1/2 cup coconut milk
  • 1/4 cup unrefined cane sugar
  • 1/4 tsp sea salt
  • 1 tbsp baking soda
  • 1/2 cup tapioca starch
  • 3/4 cup cassava flour
  • 1 cup coconut flour
  • 1/4 cup chocolate chips
  1. Mix together the water and the psyllium husk until smooth (no clumps!).
  2. Add in the eggs, ghee, milk, and sugar until well combined.
  3. Stir in the salt, baking soda, tapioca starch, cassava flour, and coconut flour, one at a time, until well combined.
  4. Gently fold in the chocolate chips.
  5. Pour into a well-greased or parchment-paper-lined loaf pan and bake for 45 minutes at 180°C (350°F).
  6. Allow to cool completely before removing from the pan or slicing.

And now for the French Toasty goodness...

Don't just drool - get cooking!

Chocolate Macaroon French Toast

  • Four thick slices of Chocolate Macaroon French Toast (slightly dried out for best results)
  • 1 egg
  • 1 tbsp coconut milk
  • Splash of vanilla extract
  • Ghee
  • Maple syrup
  1. Beat together the egg, milk, and vanilla.
  2. Heat a pan over medium heat, greasing it generously with ghee.
  3. Coat the bread slices in the egg mixture, then pan fry 2-3 minutes on each die until lightly browned.
  4. Plate and serve drizzled with real maple syrup.

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