Description
This Chocolate Chip Quick bread is so soft, ooey-goeey and full of lots of melty chocolate chips. It is 100% oil free, refined sugar free and made with spelt flour. It tastes amazing in the morning with a cup of coffee, warm, slathered in almond butter.
Ingredients
Scale
Wet Ingredients
- 1 flax egg (1 tsbp of ground flax seed + 3 tbsp of water)
- 1/2 tbsp white or apple cider vinegar
- 1 cup almond milk
- 2 tsp vanilla extract
- 1/3 cup applesauce
- 1/2 cup cane sugar*
Dry Ingredients
- 2 cups white spelt flour*
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 cup chocolate chips* + 2 tbsp to sprinkle on top
Instructions
- Pre-heat the oven to 350F/180C. Oil the loaf pan with coconut oil or cooking spray (so the bread won’t stick!).
- Add flax and water to a large mixing bowl. Stir around and leave to sit for a couple minutes until it has thickened and formed an egg-like consistency. In a small bowl, while the flax egg is thickening, mix the almond milk and vinegar together and leave to sit for a couple minutes (this forms a vegan “buttermilk”).
- Once the flax egg is thickened, add the remainder of the “wet” ingredients (milk mixture, vanilla extract, applesauce and cane sugar) to the large bowl and whisk until fully combined.
- In a medium size bowl, add the dry ingredients (spelt flour, baking powder, sea salt, cinnamon, nutmeg and chocolate chips) and mix together until the ingredients are evenly dispersed.
- Whisk the wet ingredients into the dry ingredients in the large mixing bowl. Make sure to not over-mix – it’s okay if there is a couple lumps in the batter like pancake battter.
- Pour the batter into the oiled loaf pan and bake from 38 – 45 minutes. I baked mine for 40 minutes but the amount of time will depend on your oven. The bread is ready when an inserted toothpick comes out clear. Once baked, leave to cool in the pan for 5 minutes before removing to cool on a cool rack or plate! Enjoy!
Notes
*Sub spelt flour for white whole wheat or all purpose flour
*Replace cane sugar with coconut sugar or with normal/light brown sugar – recipe will no longer be refined sugar free if replacing with normal/light brown sugar.
*After some feedback, feel free to use 1/2 – 3/4 cup of chocolate chips instead of the entire 1 cup depending on how many chocolate chips you want in your bread!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Snack
- Cuisine: American