Walnut and Carob Chip Loaf

When you’re craving both vanilla cake and sweet carob treat, or even nutty chocolate chip cookies, make this Walnut and Carob Chip Loaf!
Ingredients
- 2 cups almond flour, super fine
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 4 large eggs, beaten
- 2 large egg whites, whipped
- 1/2 cup extra virgin olive oil
- 1/4 cup organic real maple syrup
- 2 tbsps lemon zest
- 1 tbsp apple cider vinegar
- 1 tbsp pure and real vanilla extract
- 1 cup Carob Chips, (we recommend our recipe for homemade carob chips)
- 1/2 cup walnuts, crushed
Instructions
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Preheat oven to 350F and lightly grease your choice of the non-stick loaf pan or two mini-loaf pans (we used the latter).
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In a medium-size bowl, combine the beaten eggs, maple syrup, olive oil, apple cider vinegar, vanilla extract and lemon zest.
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In a large mixing bowl, add the almond flour, baking powder, cinnamon, and kosher salt. Mix thoroughly.
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Then add the wet mixture into the dry mixture. Mix well until well incorporated and until no large lumps remain.
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Once fully combined, fold in the whipped egg whites using the cut and fold technique. The batter should be thick but pourable.
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Fold in carob chips and walnuts.
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Pour batter into desired loaf pan size. Or if using mini-loaf pans, divide batter evenly between prepared mini-loaf pans and bake on a centre rack for 35-40 minutes. Or until a toothpick inserted in the middle comes out clean and the edges and surface appear golden brown. Please watch your oven because all ovens are different.
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Let cool for 15 minutes in the loaf pans. To remove from pans, run a dull knife (careful not to scratch/damage the side of the pans) around the edge of the pans to loosen the loaf.
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Store loaf in the refrigerator for 3-4 days.