Ingredients
Units
Scale
- 2 ripe avocados
- 2 cups flour, not packed
- 3 tbsp ground flax seed
- 1/2 cup + 1 tbsp water
- 2 tbsp almond milk, squeeze lemon (1 tsp)
- 3/4 cup white sugar
- 1 tsp vanilla
- 2 tsps baking powder
- 1/2 tsp salt
- 2/3 cup stevia sweetened chocolate
Instructions
- Preheat oven to 350 degrees.
- Combine ground flax with water. Stir to combine, set aside to thicken.
- Combine almond milk and lemon juice, set aside.
- To the bowl of a standing mixer add your avocados and sugar. Combine until no clumps remain. 3-5 mins.
- Add your flax eggs, almond milk with lemon, and extract, combine.
- In a bowl combine your flour, baking powder, and salt. Add the dry ingredients to the bowl of the standing mixer. Don’t over mix or pack flour into measure cup. Pour flour in cup, scrape off the top. The batter will be very thick.
- Place the batter in a pan lined with parchment paper. Top with chocolate chips. Bake for 50-60 minutes or until a toothpick is inserted into the middle and comes out clean. I would cover the bread with a tinfoil tent for 40 mins to ensure that the chips don’t burn. Then remove and finish baking.
- Prep Time: 10 mins
- Cook Time: 50 mins