4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder
1 teaspoon fine grain sea salt
1 tablespoon maple syrup (for sugar-free diets use stevia or honey)
3 tablespoons melted coconut oil or ghee
1 1/2 cups water / 350 ml
1 tablespoon cinnamon
70% dark chocolate chips
Directions
Combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. If the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable, Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day, or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
Preheat the oven to 350 degrees F. /175C
Bake in silicone bread pan or make 12 muffins, using parchment liners, or use a parchment paper lined bread pan. Bake for 1 hour, take out and flip over and bake another 1/2 to 1 hour more.
Store bread in a tightly sealed container for up to five days or refrigerate. Freezes well, too. Slice before freezing for quick and easy toast.
Edit | Back to listing