Raspberry Chocolate Bread (Paleo, Nut free, Low carb)

Christmas Eve: Where Ukrainian families eat a lot, sing, pray, talk about food, and eat some more.

No, seriously, we traditionally have 12 dishes and call it a “fast” simply because there’s no meat.

Besides eating, activities in my family  include games of “Who can  make the best pigeon out of modeling clay without looking at a picture of a pigeon” (I won), exciting episodes of “Which of Dionna’s dragon action figures will win the battle choreographed by her 6 year old cousin”, and wondering why on earth my other cousin’s child wanted a laminator for Christmas.

At church, the annual Christmas pageant was just as eventful. With a record number of cast members (and thus and abundance of tiny angels with lopsided halos), there was no lack of entertainment. We all held our breath as the littlest angel ran away somewhere looking sad, and were quite relieved when she finally returned to her Angel Clan. Last year, the star wandered around the alter during the entire production. I’m sure the wise men really struggled to follow a wandering star. I am happy to report that this year, the star starred excellently, and stood proudly and waved to the audience (as stars do).

The day was delightful and full of hugs and happiness and Merry Christmases from family, friends, people I hadn’t talked to in ages, and a few thirsty boys using Christmas as an excuse to talk to me.

But, all in all a success.

Happy birthday Jesus ❤

________________________________________________

Ok so here’s a little something to lift any post-Christmas blues you might have. Chocolate + raspberry = relationship goals. And flavor goals. On top of that, this bread is stupid easy and actually pretty healthy, nut free, low carb, and full of good fats. AND DAMN TASTY. Go make some.

Raspberry Chocolate Bread

Makes one 9″ loaf

Ingredients: 

6 eggs

1/2 cup coconut flour

1/3 cup maple syrup

1/2 cup raspberry puree (a little more than 1 cup fresh berries, blended)

6 Tablespoons coconut oil, melted (1/4 cup + 2 Tbls)

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 cup chopped dark chocolate (I used 100%)

extra raspberries to put on top (optional)

Directions: 

  1. Preheat oven to 350 deg F and line a 9″ x 5″ loaf pan with parchment/grease
  2. Combine the eggs and coconut flour in a large bowl until a homogeneous paste forms
  3. Incorporate the other ingredients until smooth
  4. Pour batter into loaf pan, and press a few extra raspberries into batter surface if desired.
  5. Bake for 55-60 minutes, or until inserted knife comes out clean
  6. Cool completely, enjoy!
  7. Stores in the fridge for about a week.

 

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