Directions: |
Directions:Preheat your oven to 350° F and line a loaf pan with parchment paper on the bottom and up the sides. My loaf pan measured 8.5” x 4.5”.
In a small bowl, combine the pecans, coconut flakes, chocolate chips and dried fruit - this is your “trail mix” mix-in. Set aside.
In a separate large mixing bowl, whisk together the eggs, applesauce, nut butter, coconut oil, maple syrup, coconut sugar and vanilla until smooth. In a separate bowl, combine the almond flour, tapioca, cinnamon, nutmeg, baking soda and salt.
Stir the dry ingredients into the wet to fully combine but make sure not to over-mix. Then stir in 3/4 of the fruit and nut mixture, leaving the last 1/4 or so to sprinkle on top before baking. Transfer the the batter to the prepared loaf pan and spread the top even. Sprinkle the remaining trail mix over the top.
Bake in the preheated oven for a total of 50-60 minutes, or until a toothpick inserted near the center comes out clean or with crumbs. After 15-20 minutes in the oven, tent with foil to prevent the toppings from burning.
Cool the bread in the pan on a wire rack for 20-30 minutes, then carefully lift out the loaf using the parchment paper overhang and continue to cool on the wire rack until room temperature. This bread is easier to slice once it’s cooled completely. The cooling time allows the bread to “set” so it won’t crumble when sliced.
Store the bread loosely covered at room temperature for the first two days, then cover and refrigerate to keep it longer. Enjoy! |
This recipe for Grain Free Trail Mix Bread is from