Do you remember those old commercials for Nestlé Toll House Chocolate Chips where the sweet, smiling mother pulls a tray of warm chocolate chips cookies from the oven, stylishly arranges them on a plate, and then happily serves them to her beautiful children?
She has this look on her face like she’s got this mom thing down . . . and she feels good about what she just fed to her kids.
I guess if I didn’t know the harm that gluten, refined grains, dairy, and cane sugar do, then I’d look that way when feeding my kids cookies, too. Sorry, kids, no Toll House cookies being pulled out of this oven anytime soon.
Since I do know the harm caused by the obscene amounts of sugar that kids today are eating, I’m always coming up with new, zero cane sugar treat recipes that the kids will love.
This Chunky Monkey Bread is my new favorite sweet indulgence to bake for a delicious after- school snack or a quick, on-the-go tasty breakfast. The dark chocolate and minimal amount of coconut sugar make this bread very mildly sweet, with the comforting flavors of banana and walnut shining through.
Oh, and don’t forget to wear that “I’ve got this mom thing down!” look when you serve this delicious, wholesome, yummy bread.
½ cup coconut flour
½ cup arrowroot starch
1 teaspoon baking soda
½ cup coconut oil, melted
⅓ cup coconut palm sugar
3 bananas, mashed
1 teaspoon vanilla extract
4 eggs
½ cup dark chocolate, roughly chopped
½ cup walnuts, chopped
Preheat the oven to 350°F. Lightly grease a 4 1/2 × 8 1/2-inch loaf pan with coconut oil and set aside.
In a medium mixing bowl, combine the coconut our, arrowroot starch, and baking soda. In another medium bowl, combine the melted coconut oil, coconut sugar, mashed bananas, vanilla, and eggs. Mix well.
Add the dry ingredients to the wet, then fold in the chocolate and walnuts. Pour the batter into the prepared loaf pan and smooth out the top. Bake for 35–45 minutes, until golden on top and a toothpick inserted into the center comes out clean. Store leftovers in an airtight container in the fridge for up to 1 week.
Calories: 167
Fat: 11g
Carbohydrates: 15g
Sodium: 105mg
Fiber: 2g
Protein: 3g
Sugar: 7g