Satisfy the most discerning pastry craving with this guilt + gluten free, chocolate dotted loaf

This lightly sweet bread is as delicious as it is satiating. So although the taste is good enough to make you greedy for a second round, your belly (free of the gluten fog), is sharp enough to signal your brain that it’s had enough.

Seriously, I have an incredible sweet tooth and a have always had a hard time rationing baked goods. Both my husband and I have noticed that one modest slice of this bread is so satisfying you’ll leave it at that. Which is great too, because almond flour is pricey and this recipe makes a bread so moist it stays fresh for several days.

Cooking Notes

If you’re on a grain free diet or want to simplify the recipe, nix the sorghum and use almond meal exclusively. The upside of the sorghum flour is that it helps to produce a slightly crispier outside crust and reduces the overall cost. Organic sorghum flour runs about $3/ lb versus $9/ lb for almond flour. If you use 1/2 cup sorghum, you can stretch a 1 lb bag of almond meal to make 3 loaves.

Store in the fridge and toast to serve!

Chocolate & Walnut, Winter Squash Loaf

Created by Patryce Kinga Bak on May 6, 2016

This winter squash, chocolate and walnut loaf is absolutely scrumptious. The outside is perfectly crispy and the inside gooey and moist. Use Delicata ideally, or alternatively Acorn squash. The sorghum flour helps to produce a slightly crispier outside crust while reducing the overall cost, but feel free to simplify and use almond meal exclusively.

Prep Time: 30m
Cook Time: 45m
Total Time: 1h 15m

Serves: 10

Ingredients

Wet Ingredients

1 Acorn Squash or Small Delicata (roughly 1 Lb), peeled, deseeded and baked
3 Pasture-Raised Eggs
1 1/2 tablespoons Vanilla Extract
1/2 teaspoon Cinnamon, ground
1 dash Himalayan Sea Salt
3 tablespoons Ggrade B organic Maple Syrup (formaldehyde free)
1/4 cup Coconut Oil
2 tablespoons Pasture-Raised Butter

Dry Ingredients

1 1/2 cups Organic Almond Flour
1/2 cup 1/2 Organic Sorghum Flour
1 tablespoon Aluminum Free Baking Powder
1 tablespoon Organic Apple Cider Vinegar
1/2 cup Organic Walnuts, crushed
1/4 cup Organic Dark Chocolate Nibs

Instructions

Heat oven to 350 F.
Cut the squash in half. Remove seeds with a spoon. Using a veggie peeler, peel the outer skin and chop off hard ends. Slice into roughly 1/2 inch peices.
Using a sheet unbleached parchment paper to cover, bake the squash in a covered pan for 30 - 40 minutes, until soft. Let completely cool. Allow for about 30 minutes cooling time, in fridge or freezer.)
Preheat oven to 350 F.
Using a food processor or blender, blend: baked + cooled squash, eggs, vanilla, maple syrup, cinnamon, coconut oil, salt and butter. Mix on high until smooth.
In a large mixing bowl. Combine flours, baking powder, apple cider vinegar and wet mixture. Stir with a large wooden spoon until well incorporated. The dough will be thick, but not crumbly.
Add walnuts and chocolate. Stir.
Grease an approximately 3.5" x 8" loaf pan generously with butter. Pour the dough in. Pat the surface down with a flat spoon. Lightly press a layer of crushed walnuts into the surface (smaller pieces will make it easier to cut slices).
Bake for 45-50 minutes. Check at 45 minutes to ensure the crust doesn't burn. (Ovens can vary as much as 10 minutes.)