Chocolate Chip Almond Bread

For all the nut lovers, this chocolate almond bread is soft and moist with a delicious almond flavor and with the melted chocolate chips – its just delicious!

Check out all the health benefits that almond butter and almond milk provide, here.

INGREDIENTS

• 1 3/4 cups gluten-free all-purpose flour
• 1 3/4 tsp. baking powder
• 1 tsp. salt
• 1 cup chocolate chips
• 1/4 cup vegetable oil
• 2/3 cup light brown sugar
• 1 large egg, room temperature
• 2 tsp. pure vanilla extract
• 2/3 cup almond milk made with the NutraMilk
• 3/4 cup creamy almond butter made with the NutraMilk

For almond butter

• 2 cups (300g) almonds
• 1/8 teaspoon Pink Himalayan salt (optional)

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making almond butter
  • Place almond and salt in the NutraMilk container.
  • Press Butter cycle, set for 12-13 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.

• Next make fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

** You can make almond butter and milk at same time. Add three cups of almonds to NutraMilk. Make almond butter, take out ¾ cup for recipe then continue to add water to make milk with the remaining almond butter.

• Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan with nonstick spray or softened butter.
• Whisk dry ingredients and chocolate chips together in a large bowl.
• In another large bowl, whisk oil and sugar until combined.
• Add egg and yolk, one at a time, plus vanilla, whisking after each addition, to oil and sugar mixture.
• Add almond butter and milk and whisk again.
• Add dry ingredients and fold gently to combine with a flexible spatula.

• Transfer batter to prepared pan, smoothing top, if necessary.

• Bake for 50 to 55 minutes, rotating at halfway point. The bread is ready when a cake tester comes out with a moist crumb or two.

• Cool bread in pan on a cooling rack for 10 minutes. Then remove bread from pan to cool completely—or don't and enjoy a slice while the chocolate is still melty and soft.
• The bread will keep on counter wrapped in plastic wrap for up to three days and may even be better on day two.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by The Spruce Eats.