Recipe
Ingredients:
• 2 ripe bananas, mashed
• 1 cup oat flour (can sub for spelt flour but not GF)
• ¼ cup fine almond flour
• 5.3 oz dairy-free yogurt
• 1/4 cup coconut oil, melted
• 1/3 cup coconut sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/3 cup chocolate chips
Method:
1. Preheat oven to 350F and line a bread pan with parchment paper.
2. In a large bowl combine the spelt flour, almond flour, coconut sugar, baking powder, baking soda and salt.
3. Make a well and in the center add the melted coconut oil, yogurt and apple cider vinegar. Mix well till incorporated. Lastly, stir in the chocolate chips.
4. Pour batter into bread pan and shake gently to ensure batter is leveled. Bake for 44-46 minutes till passes toothpick test. Let cool in pan.