Prep Time: 5 minutes Cook Time: 30 minutes
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1 cup of almond flour
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1/4 cup coconut flour
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1/2 cup cacao powder
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1 tsp cinnamon
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1/4 tsp Himalayan sea salt
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1/2 tsp baking powder
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1/2 cup maple syrup
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1 tsp vanilla extract
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1/3 cup melted coconut oil, cooled
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1/4 cup unsweetened almond milk
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1/3 cup SoCo tahini
Instructions
Pre-heat oven to 375 degrees
Line a 9x5 inch loaf pan with parchment paper
In a large mixing bowl, add almond and coconut flour, cacao powder, baking powder, sea salt and cinnamon
In a separate bowl, whisk together maple syrup, tahini, coconut oil, almond milk
Add the wet ingredients into the dry ingredients and whisk until smooth
Transfer into the loaf pan and sprinkle with additional Himalayan sea salt
Bake for 30 minutes
Serve with a glass of almond milk and fresh raspberries.
Enjoy!
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