Gluten-Free Vegan Chocolate

Gluten-Free Vegan Chocolate , By www.uniquegiftstips.com .

Gluten-Free Vegan Chocolate Banana Bread Recipe on twopeasandtheirpod.com You will never know this chocolate banana bread is gluten-free and vegan. It is SO rich, moist, and delicious! It is bread but tastes more like cake! WIN!

Total Time: 15 Minutes, Servings: 10 Servings

Ingredients :

• 2 batches flax egg (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
• 1/4 cup applesauce
• 1/4 cup maple syrup
• 1/3 cup coconut sugar
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup unsweetened cocoa powder
• 1/4 cup melted coconut oil (or sub another neutral oil)
• 1/4 cup unsweetened almond milk
• 1 cup grated zucchini (squeezed dry and lightly packed in measuring cup)
• 3/4 cup gluten-free flour blend
• 1/3 cup gluten-free oat flour (finely ground rolled oats)
• 1/3 cup almond flour (or almond meal, though I haven't tested it this way)
• 1/3 cup dairy-free semisweet chocolate chips (plus more for topping // I like Enjoy Life brand)

Instructions :

• Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // use fewer or more pans if altering batch size).
• In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
• Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine.
• Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.
• Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).
• Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.
• Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.

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