Avocado Chocolate Bread – GF & DF
I have a huge thing for dark chocolate. So much so, that I make it a point to visit chocolatiers in different cities all over the world when we travel. I have several favorites that I insist on getting different chocolates from when I’m near. There’s one we discovered while on a trip to mainland Japan just outside of the famous Yoyogi Park. They bring in organically and sustainably grown chocolate from various parts of the planet and even have a coffee roaster in shop. It’s also down the street from a rarity: a gluten-free restaurant in Tokyo!
Yeah, so I have a love of the cacao. For the last week, I’ve been covered in chocolate. My poor followers in Instagram have seen quite a few posts of nothing but the dark and evil sweets. On Insta, I tend to post things I’m working on as sneak peaks. I’ve been reworking this recipe from Living Healthy with Chocolate which was all over FB. I love avocados as this post attests though I haven’t used it much in baking. Because I’m allergic to all tree nuts, using the called-for almond flour would kill me. You can add chopped nuts to the recipe as well but not me, thanks. I love chocolate but not enough to die for it! I tried using several different flours and some went down in flames. Coconut flour does NOT work for this recipes as it makes the avocados bitter. Plain brown rice flour and sweet sorghum made the cake bread too dense, though the flavor was right. I was able to make very firm donut
butts, I mean holes, with this mixture. We affectionately call them butts because I piped them into a silicone mold and the batter was so thick, it remained in that shape. If I had rolled them, the batter would have been smooth. As they are, I think they’re cute and irreverent.
Bob’s Red Mill multipurpose GF flour took forever to cook with these ingredients and the dough was mushy in the middle. It worked okay for the donut mold since the heated air could circulate around the dough better and yielded decent cake donuts, though they were a bit dense as well. With a ganache over them, it added some moisture.
Fourth time was the charm when I used my own GF flour mix that I usually use for cakes. Yes, I know it takes a bit of work to mix several flours together instead of buying pre-bagged, but it’s worth it. Stop your whining and moaning. The cake was actually more akin to a heavier bread but still light and moist. The greatest thing about this is it’s fairly healthy. The fats are from the avocado and 2 small eggs I used. There’s no extra sugar as I used honey and the sweetness of the banana came thru without the added banana flavor. Plus the banana and coconut cream juice were the moisture I needed. Might as well use as much of a can of coconut cream as you can once the thicker cream which rises to the top is gone, right? It also makes an excellent whipped topping!
Isn’t this a thing of utter beauty? I swear it’s taking ALL my willpower not to eat the whole loaf in my kitchen right now.