Chocolate Bread with Coconut Butter Glaze

Preheat oven to 350F.

In a small bowl, combine flax meal and water to make flax eggs and set in the fridge to gel for 5 minutes.

To a high-speed blender, add banana, coconut milk, coconut sugar, and olive oil and blend until smooth.

In a mixing bowl, sift the oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt.

Add the blender mix to the flax eggs and stir together.

Add the wet ingredients to the dry and whisk everything together until just incorporated.

Grease a loaf pan or line with parchment paper.

Pour batter into the pan and even it out with your spatula.

Bake for 14 minutes, rotate, and bake again for another 14 minutes (28 minutes total).

Bread should be risen and cracking around the edges; use a toothpick in the center to make sure it comes out clean.

Allow to cool completely before flipping upside down out of the pan.

For the glaze:

Warm the coconut butter until it’s whiskable (can use microwave or double broiler).

Add beet juice, maple syrup, and almond milk and whisk well to mix.

Add more milk if needed for desired consistency.

Pour over the cooled chocolate bread.

Allow to set in the fridge for 20 minutes.