The Moss Loaf - Chocolate Chip Matcha Bread (GF/DF)

Nothing sounds more appetizing than a fat slice of moss. I've been referring to this particular bread as Moss Loaf because that has been the overwhelming reaction to its appearance. Whenever I have friends/family/coworkers try a new recipe of mine, I usually like to give them no details about it (unless they have allergies/restrictions, LE DUH). Every time I've given a slice of this bread out, the response has been: 'What's in that? Why is it such a dark green? Is it moss?' Hence, Moss Loaf.

If you can get past the dark, algae-esque color, you'll be pleasantly surprised that the bread in fact does not taste like moss. Instead, you'll experience a rich, moist, sweet yet earthy mouthful (that's what she said). It's the perfect marriage of bread and brownie in terms of consistency and fudginess. If you are a fan of matcha and chocolate, the chances of you enjoying this are high. If you don't normally like matcha but are fond of chocolate, you may still find yourself fancying a piece...then another piece (test subject: roommate who hates matcha but like this bread).

This recipe is gluten-free and dairy-free, and can be adjusted to a vegan diet as well.

Ingredients:

• 1 cup King Arthur's gluten-free all purpose baking mix
• 1/2 cup coconut sugar
• 1/3 cup Date Lady date syrup
• 1 medium avocado
• 1/2 cup apple sauce
• 1 egg (room temperature) - to make vegan, sub with one flax egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 tbsp matcha powder
• 1 tsp moringa powder (optional)
• 1/2 cup dark chocolate chips + more to sprinkle on top (I used Enjoy Life dark chocolate chips which are vegan/allergen friendly) 

Instructions:

1. Preheat the oven to 350°F. Line a bread pan with parchment paper and set aside.
2. In a bowl, mash the avocado until smooth and creamy. Add in coconut sugar, date syrup, and apple sauce and mix well. 
3. Add all remaining ingredients (except chocolate chips) and whisk until thoroughly mixed. Stir in chocolate chips.
4. Fill the bread pan with the batter, sprinkle more chocolate chips on top, and bake for 40-45 minutes (Check to see if done by sticking a knife or toothpick in the middle of the bread, making sure it comes out clean. Chocolate chips may leave residue; bread should not).
5. Enjoy with a fat scoop of ice cream, your favorite fruit, and a drizzle of nut butter on top. 

Notes:

* A paddle mixer can be used if convenient, though the bread can easily be made without one (I do it by hand). 
* Sadly, I am not the brilliant inventor of the flax egg. Click here for how to make your own flax eggs.
*Links to some of the products I used can be found under the ingredients list. This post was not sponsored, and the brands are ones I love and use frequently.

Matcha love,