Funky Monkey Loaf

“This loaf has a moist texture and rich cocoa flavour, you won’t even miss the flour!”

how to make it

1. Preheat oven to 350F.

2. Blend wet ingredients in a blender or with hand held food processor.

3. Mix in sugars, eggs, and vanilla.

4. In a small bowl combined dry ingredients. Fold into wet with spatula, scrapping sides as you go.

5. Mix in chocolate chips.

6. Spread into 2 greased mini pans, or 1 regular sized pan.

7. Warm up natural peanut butter in microwave (if required), and drizzle over loaves. Swirl in with a knife, and top with a few more chocolate chips.

8. Bake for 35 - 40 minutes for mini loaves (45-55 min large).

9. Let cool before removing from pan and serving.

what you’ll need

Wet Ingredients

2 Ripe bananas

2 Tbsp Skyr

2 Tbsp avocado

1/4 Cup peanut butter

2 Tbsp coconut sugar

2 Tbsp munk fruit sweetner

2 eggs

1/2 tsp vanilla

Dry Ingredients

2 Cups almond flour

1/2 Cup Cocoa Powder

1 Tbsp baking powder

1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp cinnamon

1/3 Cup Chocolate Chips

+3 Tbsp Peanut Butter for drizzling

Crepes (Gluten & Dairy Free)

“Gluten free, these are the perfect pallet for any toppings from seasonal fruit to classic maple syrup.”

Hot to make it

1. Place a skillet over medium heat.

2. combined ingredients in blender, scraping down sides as needed.

3. Grease hot pan, and poor batter onto skillet, swirling your wrist to spread thin.

4. Let cook for 45 sec - 75 sec, flip and repeat.

5. Slide onto plate.

6. Top to your desires and enjoy!

WHAT YOU’LL NEED

(Makes 6 large crepes)

1 cup almond milk

3/4 cup brown rice flour

4 eggs

1/2 tsp cinnamon

Toppings

Coconut yogurt, jam, wild strawberries, cherries.