Healthy Sweets - With love to nature and yourself

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Chocolate Polenta Bread


60 g polenta ⠀
100 g rice flour* ⠀
25g tapioca or potato starch ⠀
25g almond flour** ⠀
6g baking powder ⠀
2 g salt ⠀
25g flaxseeds ⠀
120 ml of warm water ⠀
110g coconut oil ⠀
145g coconut sugar*** ⠀
100g dark vegan chocolate (I use 70% from @malmochokladfabrik )⠀
50-70 ml plant-based milk (I used almond)⠀
A handful of blackberries**** ⠀

*In case you don’t have a problem digesting gluten, you can replace rice flour, starch and almond flour with whole-grain flour ⠀
**You can use buckwheat flour for a nut-free option ⠀
***Can substitute with raw sugar
****I will be making my bread with blackberries but you can use any berry, apples, pear, orange or banana

Method: ⠀

1. Preheat the oven to 175 degrees and line a baking form (mine is 10x25cm) with parchment paper. ⠀
2. In a medium bowl mix a flax egg, to prepare a flax egg process flaxseeds in a coffee-grinder until broken down and mix the powder with water. Whisk well and set aside for 10-15 minutes. ⠀
3. Meanwhile, set dark chocolate to melt on a double boiler. ⠀
4. In a large bowl mix all the dry ingredients. ⠀
5. Add coconut oil (no need to melt it) to the flax eggs, whisk well. ⠀
6. Add melted chocolate and sugar to the flax egg and oil and whisk well. ⠀
7. Combine wet and dry ingredients, mix well. ⠀
8. In the end, add the plant-based milk. ⠀
9. Move the dough into the form and press the blackberries into it or any other fruit that you are using. ⠀
10. Bake for an hour at 175 degrees celsius. Test with a toothpick for readiness, if the toothpick comes out clean that means the bread is ready.

If you are trying out one of my delicious recipes, please tag me @sfoodies and use #sfoodies_nailedit on Instagram and Facebook.
I cannot wait to see what you make as well as read what you think. I would also love to share your success with others.