Double Chocolate Breakfast Bread (GF)

If you don’t already know my LOVE for chocolate, well here’s another example of how I can squeeze in chocolate into my breakfast! This has also been a way to get in the nutrients for my picky toddler because who can resist the lure of chocolate? I know I can’t!

Well, I’ve got you covered here if you need something enticing for the kiddos, and also something to help with chocolate cravings!

I’ve also used some basic WHOLE ingredients that make it super easy and also loaded in fiber and nutrient dense, which is also what I strive to do with each recipe. Everything I eat is fuel, so therefore each recipe has its own nutrients and fuel source so I can stay energized but also sometimes get my fix. This is it!

I’m not one for lots of steps, I like to throw things in the food processor or blender and be done with it. Because I know I don’t have time and if you’re reading this as a mom, you probably want this as easy as possible, so here you go!

Ingredients:

• 1 ripe banana

• 1 baked sweet potato (medium)

• 1 cup Gluten Free Flour (mine was a mixture but you can use whatever your preference here aside from coconut flour as the consistency will not turn out)

• 2 tbsp maple syrup (pure)

• 1/2 tsp vanilla extract

• 1/2 tsp baking powder

• 1-2 handfuls of chopped fresh spinach (optional)

• 1/4 tsp sea salt

• 1 egg

• 1/2 cup chocolate chips

• 1/3 cup PB, Almond butter or coconut oil

Directions:

1.) Preheat the oven to 350.

2.) Throw all ingredients into mixer/blender/food processor and blend well. LEAVE OUT THE CHOC CHIPS FOR NOW

3.) Once ingredients are blended, pour into bowl and stir in most of the chocolate chips. Save the remainder or add more to top the break when baking.

4.) Line baking loaf pan with parchment paper. I place in and line entire sides and bottom. Pour in mixture.

5.) Bake at 350 for 23-25 minutes or until rises and fully cooked in the center.

6.) Remove from oven and let cool. Store in refrigerator for best results or FREEZE to save!