Description

A delicious grain-free bread perfect for a late breakfast or brunch, enjoyed with coffee or tea. It is rich in polyphenols, healthy fats, and prebiotics.

Ingredients

Dry ingredients

1/2 cup tigernut flour (I use Organic Gemini)
1/2 cup coconut flour
1 Tbsp arrowroot flour
1 Tbsp Cassava flour
1 scoop Premium Marine Collagen (Further Foods)
1 tsp baking powder
1 pinch salt
1/2 cup 100% cacao chocolate chips OR chopped chocolate
zest from one organic lemon
3, 4 dry black mission figs (you can add more for more sweetness), chopped in small pieces

Wet ingredients

2 ripe avocados
1 pastured or omega 3 egg
1/2 cup extra virgin olive oil
leaves of 2 fresh rosemary stems (i used 2 big ones)
1 tbsp of finely ground flaxseed meal
2 tbsp of warm water
(For a vegan version you can try to replace the one egg with one extra tbsp of flaxseed meal mixed with warm water)

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Instructions

Mix the dry ingredients in a mixing bowl.
Mix the avocados, egg, olive oil and rosemary leaves in a blender or food processor until smooth, but don’t over mix.
In a small bowl mix the flaxseed meal with warm water.
Make a well in the dry ingredients, add the blended mixture and the flaxseed in and mix with a wooden spoon or spatula until all incorporated. You will get a thick dough.
Put parchment paper in a 8 x 3.5 inches (I measured the bottom) loaf pan and add the dough with a spoon and level.
Bake for about 40 minutes at 375F. Do the toothpick test in a few spots (if you touch a chocolate spot it will come wet).

Notes

There is no sweetener in this bread but the figs add just enough sweetness. If you want it sweeter add few more figs. I used the black mission figs is which are quite small, if you use the Turkish figs they’ll probably be bigger. You can add 1/4 cup of chopped nuts (walnuts, pecans etc) if you want. I have not tried a vegan version, but I’m pretty sure you can replace the one egg with another tbsp of flaxseed meal mixed with warm water (or vegan eggs).