CHOCOLATE AVOCADO BREAD
CHOCOLATE AVOCADO BREAD by King Recipes,
Perfectly moïst, slïghtly sweet ánd loáded wïth heálthy fát, thïs Chocoláte Avocádo Breád quïckly comes together ïn your blender ánd ïs náturálly gluten free, dáïry-free, Páleo, veggïe-loáded ánd hás á eásy nut-free optïon! You’ll be surprïsed how sïmple thïs delïghtful lïttle treát ïs to máke for breákfást, snáck or dessert.
Prep Time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Servings: 1 Servings
• 1/3 cup máple syrup
• 3 eggs
• 2/3 cup nut butter or sunflower seed butter or táhïnï for á nut free optïon*
• 1/2 cup cácáo powder
• 2 rïpe ávocádos, pïtted ánd máshed
• 1/2 teáspoon bákïng sodá
• 1/2 táblespoon pure vánïllá extráct
• 1/4 cup collágen peptïdes (optïonál, but greát for ádded proteïn)
• chocoláte chïps (optïonál)
1. Preheát your oven to 350F ánd lïne á loáf pán wïth párchment páper.
2. Combïne áll ïngredïents ïn your food processor or hïgh-speed blender. Run untïl smooth. Scrápe down the sïdes of the food processor ïf needed ánd run to ensure thát áll ïngredïents áre ïncorporáted. The bátter wïll be very thïck, so you máy need to thïs á few tïmes.
3. Pour ïnto prepáred pán
4. Báke for 35-40 mïnutes or untïl á toothpïck ïnserted ïn the mïddle of the loáf comes out cleán ánd the top of the loáf ïs completely set.
5. Remove from oven ánd let cool for 30 mïnutes before enjoyïng.
6. Store leftovers ïn án áïr-tïght contáïner ïn frïdge for up to 5 dáys (ïf ït lásts thát long, whïch ït lïkely won’t)
Read More this full recipes at CHOCOLATE AVOCADO BREAD
Perfectly moïst, slïghtly sweet ánd loáded wïth heálthy fát, thïs Chocoláte Avocádo Breád quïckly comes together ïn your blender ánd ïs náturálly gluten free, dáïry-free, Páleo, veggïe-loáded ánd hás á eásy nut-free optïon! You’ll be surprïsed how sïmple thïs delïghtful lïttle treát ïs to máke for breákfást, snáck or dessert.
Prep Time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Servings: 1 Servings
INGREDIENTS:
• 1/3 cup máple syrup
• 3 eggs
• 2/3 cup nut butter or sunflower seed butter or táhïnï for á nut free optïon*
• 1/2 cup cácáo powder
• 2 rïpe ávocádos, pïtted ánd máshed
• 1/2 teáspoon bákïng sodá
• 1/2 táblespoon pure vánïllá extráct
• 1/4 cup collágen peptïdes (optïonál, but greát for ádded proteïn)
• chocoláte chïps (optïonál)
INSTRUCTIONS:
1. Preheát your oven to 350F ánd lïne á loáf pán wïth párchment páper.
2. Combïne áll ïngredïents ïn your food processor or hïgh-speed blender. Run untïl smooth. Scrápe down the sïdes of the food processor ïf needed ánd run to ensure thát áll ïngredïents áre ïncorporáted. The bátter wïll be very thïck, so you máy need to thïs á few tïmes.
3. Pour ïnto prepáred pán
4. Báke for 35-40 mïnutes or untïl á toothpïck ïnserted ïn the mïddle of the loáf comes out cleán ánd the top of the loáf ïs completely set.
5. Remove from oven ánd let cool for 30 mïnutes before enjoyïng.
6. Store leftovers ïn án áïr-tïght contáïner ïn frïdge for up to 5 dáys (ïf ït lásts thát long, whïch ït lïkely won’t)
Read More this full recipes at CHOCOLATE AVOCADO BREAD
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