Chocolate Cherry Almond Bread

Chocolate Cherry Almond Bread (GF bread you can make in a blender)

Chocolate Cherry Almond Bread (gluten-free)

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What tastes like a cake, can be made in a blender, and is healthy enough to eat for breakfast? Chocolate Cherry Almond Bread! I love this magical trio of flavors in everything from nice cream and smoothie bowls to granola and quick bread. By adding almond extract, cocoa powder and dried cherries we can transform a basic loaf into a decadent healthy dessert.

This gluten & oil free bread is moist and cakey with a lovely rich texture that is not at all gummy. The trick to non-gummy GF blender bread is to blend your dry ingredients into flour first. Then add your wet ingredients and do an initial mix with a spatula to get the dry ingredients at the bottom of the blender container incorporated into the wet ingredients. This way, you only have to blend the whole mixture for about 10 seconds, since oats become gummy when over mixed. I really like using 2 mini loaf pans instead of a traditional sized loaf pan. This gives the loaves a cute shape and helps with even cooking.

To make it extra fancy, slather the top with chocolate almond avocado mousse. Just swap out the vanilla extract for almond extract to create an elegant plant-based frosting!

Dry Ingredients

1½ cups of rolled oats (140 grams)

½ cup (30 grams) of almond flour

¼ cup of dutched cocoa powder

½ teaspoon of fine sea salt

2 teaspoons of baking powder

Wet Ingredients

1 cup of very ripe banana pulp

½ cup (4 oz.) of maple or date syrup

¼ cup of almond butter

1 teaspoon of vanilla

1½ teaspoons of almond extract

Mix Ins

½ cup of dried cherries, chopped

¼ cup of cacao nibs

Method for making chocolate almond cherry bread

Chocolate Cherry Almond Bread with Frosting

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.

 2.  Next, add all of the dry ingredients; the oats, almond flour, cocoa powder, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.

 3.  Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, vanilla and almond extract.  Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.

 4.  Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.

 5. Using a spatula, mix in the dried cherries and cacao nibs.

 6. Scoop the batter into the prepared bread pan(s).  Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Note:

If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Frost with chocolate avocado mousse. To make it chocolate almond avocado frosting, swap out the vanilla for almond extract.

Chocolate Almond Avocado Mousse Frosting

Other GF quick breads that you can make in a blender:

Orange Tahini Banana Bread

Pumpkin Spice Bread

Gingerbread

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GF Chocolate Cherry Almond Bread (that you can make in a blender)

Yield: 12 total slices (makes 2 mini loaves)

Author: Carol Clayton

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

What tastes like a cake, can be made in a blender, and is healthy enough to eat for breakfast? Chocolate Cherry Almond Bread! By adding almond extract, cocoa powder and dried cherries we can transform a basic loaf into a decadent healthy dessert.

Ingredients

• Dry Ingredients
• 1½ cups (140 grams) of rolled oats
• ½ cup (30 grams) of almond flour
• ¼ cup of dutched cocoa powder
• ½ teaspoon of fine sea salt
• 2 teaspoons of baking powder
• Wet Ingredients
• 1 cup of very ripe banana pulp
• ½ cup (4 oz.) of maple or date syrup
• ¼ cup of almond butter
• 1 teaspoon of vanilla
• 1½ teaspoons of almond extract
• Mix In
• ½ cup of dried cherries, chopped
• ¼ cup of cacao nibs

Instructions

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.
2. Next, add all of the dry ingredients; the oats, almond flour, cocoa powder, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.
3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, vanilla and almond extract. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.
4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.
5. Using a spatula, mix in the dried cherries and cacao nibs.
6. Scoop the batter into the prepared bread pan(s). Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Notes:

If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Calories

180.42

Fat (grams)

6.74

Sat. Fat (grams)

1.44

Carbs (grams)

26.86

Fiber (grams)

3.43

Net carbs

23.43

Sugar (grams)

12.70

Protein (grams)

4.18

Sodium (milligrams)

173.44

Cholesterol (grams)

0.06

Nutritional information is calculated before adding toppings.

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