Description

This gluten-free rosemary chocolate bread is a moist, lightly sweet quick bread made with avocado, extra virgin olive oil, dark chocolate, and dried figs. Fresh rosemary and lemon zest balance the richness of the chocolate, while tigernut and coconut flour give the loaf structure without grains, making this a low-carb treat. Serve it for breakfast or brunch, as an afternoon snack with coffee or tea, or as an unexpected addition to a cheese board.

Ingredients

Dry ingredients

1/2 cup tigernut flour
1/2 cup coconut flour
1 tablespoon arrowroot flour
1 tablespoon cassava flour
1 teaspoon baking powder
Pinch of salt
1/2 cup 100% cacao chocolate chips or chopped dark chocolate
Zest of 1 organic lemon
3 to 4 dried figs, finely chopped

Wet ingredients

2 ripe avocados
1 pasture-raised or omega-3 egg
1/2 cup extra virgin olive oil
Leaves from 2 large fresh rosemary sprigs, finely chopped
1 tablespoon finely ground flaxseed meal
2 tablespoons warm water

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Instructions

Preheat the oven to 375°F (190°C). Line an 8 x 3.5-inch (20 x 9cm) loaf pan with parchment paper.
In a mixing bowl, combine the tigernut flour, coconut flour, arrowroot flour, cassava flour, baking powder, salt, chocolate, lemon zest, and chopped figs.
Add the avocados, egg, extra virgin olive oil, and rosemary leaves to a blender or food processor. Blend until smooth, without overmixing.
In a small bowl, combine the ground flaxseed meal with the warm water. Allow it to sit briefly and thicken.
Make a well in the dry ingredients. Add the blended avocado mixture and hydrated flaxseed, then mix with a wooden spoon or spatula until fully incorporated. The dough will be thick.
Transfer the dough to the prepared loaf pan and level the surface with a spoon or spatula.
Bake for approximately 40 minutes. Test the loaf in several places with a toothpick; if the toothpick passes through melted chocolate, it may appear wet even when the bread is ready.
Allow the bread to cool before removing it from the pan and slicing.

Notes

This is a lightly sweet bread with no added sweetener. For more sweetness, add a few additional chopped figs.

Make sure you finely chop the rosemary first before adding it to the food processor. Otherwise, you might end up with big pieces of rosemary in the cake.