This is the stuff that you have dreamt about since abstaining from grain, right?! That pull-apart bread with the chocolate swirl that must be made of sunshine and rainbows. This recipe uses a special blend of ingredients to re-create a universal favorite!
Prep Time: 20 minutes Cook Time: 45 minutes Makes: 8 servings
FOR THE LOAF
1 cup (240 ml) warm water (around 110°F [43°C])
2 teaspoons (5 g) active yeast
3 tablespoons (45 ml) maple syrup
Pinch sea salt
1 cup (95 g) almond flour
¾ cup (92 g) cassava flour
1 teaspoon baking soda
5 tablespoons (75 g) psyllium husk
¼ cup (60 g) coconut palm sugar
3 egg whites
2 tablespoons (30 ml) apple cider vinegar
FOR THE FILLING
1 cup (180 g) chocolate chips
¼ cup (60 ml) dairy-free milk (almond, flax or coconut)
Combine the warm water, yeast and maple syrup in a small mixing bowl. Stir gently and allow to sit for around 5 minutes or until the yeast activates. You will know it is working correctly when it bubbles or gets frothy.
While your yeast mixture activates, combine your sea salt, almond flour, cassava flour, baking soda, psyllium husk and coconut palm sugar in a separate mixing bowl. Use a spoon or fork to mix your dry ingredients.
Add the egg whites and apple cider vinegar to the wet mixture. Whisk quickly and then pour the wet ingredients into the dry ingredients. Stir to quickly combine as the psyllium husk will start to “gel” slightly.
Once all ingredients are incorporated, you may use your hands to create one large ball of dough. Remove it from the mixing bowl and set it on a piece of parchment paper. Take a second piece of parchment paper to place on top of the dough and roll it out into a large rectangle about ½-inch (13-mm) thick.
Let the dough rest while you melt your chocolate chips and dairy-free milk. You can do this over a double broiler or in a saucepan over low heat. Once the chocolate is melted and incorporated well with the milk, you can brush it over the rolled-out dough, making sure to distribute evenly.
Next, start with the long side and roll it up like a jellyroll. Once you have a long “snake,” bring together the two ends and then twist it into a loaf. If the dough cracks, carefully pinch it back together.
Place the loaf into a parchment-lined bread pan and make slits in the dough across the top before baking. Bake it for around 45 minutes, or until cooked through. Remove from the oven and allow to cool slightly before slicing. This can be toasted and buttered, if desired.
Bubbe’s tip: Go nuts! No, not meshuga nuts … but almonds, pecans and cashews! Toss a few chopped nuts into your chocolate swirl and maybe even a little ground cinnamon!