© 2016 by Ailar Poormoghaddam

Chocolate Chip Peanut Butter Loaf

Ingredients:

5/6 cup paleo flour mix (I used Bobsredmill)

5/6 cup coconut sugar (or other unrefined sugars)

3 tbsp raw coconut oil (room temperature)

4 tbsp unsalted smooth peanut butter (I used Pics)

1/2 cup unsweetened cashew milk (or other non dairy milk, I used Foragerproject)

1 egg (I used Vital Farms pasture-raised) 

1 tsp vanilla 

1/2 cup chocolate chips (I used Lily's) 

Directions:

1. Preheat oven to 375 degrees F

2. In a large bowl mix the coconut oil, peanut butter, vanilla and egg

3. Add the coconut sugar and continue to mix

4. Slowly add in the flour and mix all the way through

5. Lastly add the milk and thoroughly mix all ingredients

6. Toss in the chocolate chips with a spoon or spatula 

7. Grease the bottom of your pan with more coconut oil (or you could use a baking sheet to line the pan)

8. Bake in the oven at 375 degrees F for about 35 minutes (or until edges become golden brown). I also broiled mine for about 3 more minutes to get the top fully cooked and the edges crispy but this still kept the inside very moist and gewey! 

First of all, I'd like to apologize for the random measurements (5/6 cup... who does that?), but pretty much it's 1/2 cup + 1/3 of a cup. I was making up this recipe as I went along and it turned out so delicious that I decided to keep everything exactly the way I used it. Our oven is a bit strange with its heat settings so monitor your loaf carefully to make sure it does not over-bake or that it cooks all the way through. This recipe will definitely be remade very soon in my kitchen and I can't tell you enough how good it tastes! It's got the geweyness of a brownie but the sweet chocolaty taste of a chocolate chip cookie. I could have probably eaten the entire loaf by myself, not even kidding you!