Pistachio Date Carob Bread

A simple, quick, lightly sweetened bread, this Paleo-friendly treat is perfect for breakfast or snack and is acid-watcher friendly, too! Serve it up with a little pat of butter or a drizzle of date syrup and you’ve got your self a yummy eat!

I know, I know, this surely looks like chocolate bread, and by taste, you may very well agree with the notion. But I cannot state it is because, even though it has a mild sweetness and a bold, chocolate appeal, it’s actually made with Carob Powder.

What is Carob?

Carob powder is processed from the Carob bean. It comes from a pod of a tree native to the Mediterranean. Ripe pods produce a sweet pulp that is dried, roasted and ground into powder. So it really is minimal processing. It may look like cocoa powder, but unlike chocolate it needs no added sugars to sweeten/balance out bitterness and has no caffeine. Carob has no bitterness and is naturally sweet. Two reasons why it is suitable for an acid-reflux diet. It is also high in fiber. Although it doesn’t taste quite like chocolate, it is a great substitute for chocolate (you can swap chocolate chips for unsweetened carob chips) or cocoa powder.

So here’s my ‘Chocolate Bread’ recipe – you may swear it tastes like chocolate with the blend of flavors in this treat, but if you’ve gotta be an acid-watcher, you’ll be glad to know its a choice that won’t aggravate your acid-reflux.

Pistachio Date Carob Bread

Pistachio Date Carob Loaf

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings 16 thin slices

Ingredients

  

• 1 and 3/4 cup almond meal
• 1/4 cup ground flaxseed
• 2 Tablespoons coconut oil
• 1 Tablespoon coconut flakes unsweetened
• 1/4 cup carob powder
• 1 Tablespoon Date Syrup just dates
• 1/2 teaspoon baking soda
• 1 Tablespoon Apple Cider Vinegar
• 1/8 tsp sea salt
• 5 eggs
• 1/4 cup pistachios

Instructions

 

• Grease and flour a baking pan (you can use coconut flour).
• Preheat oven to 350ºF.
• Combine almond meal, flaxseed, coconut flakes, carob powder, coconut oil, date syrup, baking soda, apple cider vinegar and sea salt into a food processor and process until well combined.
• Add eggs, one at a time, pulsing after each addition - until well blended.
• Pour into prepared pan. Mix in pistachios.
• Bake for 25 minutes.
• Cover with foil and bake another 10 minutes until firm, but moist.
• Do not overcook.

Disclaimer: I was not paid or compensated for mentioning any of the above products including D’vash Date Syrup, Bob’s Red Mill unsweetened, unsulfured coconut flakes and Bob’s Red Mill toasted carob powder. These are simply products I like and keep stocked in my cupboard.