Yield: 1 loaf

Ingredients:

1/2 C warm water (about 110 degrees F)
2 T honey
1 T active dry yeast
2 eggs + 1 white
6 T melted ghee, plus more for the pan
1 t apple cider vinegar
2/3 C cassava flour
1/2 C potato starch plus more for dusting
2 T psyllium husk, ground
1 T coconut sugar
1/4 t salt
For the filling:
1/2 C milk (almond, coconut, or your favorite)
4 T butter or ghee
6 oz bittersweet chocolate, chopped
1 T coconut sugar
1 T cocoa powder

Directions:

  1. Preheat oven to 375
  2. Place filling ingredients in medium sauce pan over medium heat
  3. Stir often until the chocolate and butter are melted and the ingredients are smooth
  4. Transfer to the fridge to cool, stirring often, until it is about the consistency of nut butter
  5. In a large bowl, whisk together the water, honey, and yeast. Set aside to bloom.
  6. In a medium bowl, beat the two eggs + 1 egg white with the melted ghee and apple cider vinegar
  7. Combine the cassava flour, potato starch, psyllium, coconut sugar and salt
  8. Add the dry ingredients and the wet ingredients to the yeast mixture
  9. Beat on high for 3-4 minutes, or until the mixture forms a very sticky dough
  10. Liberally dust your counter with potato starch and turn the dough onto it
  11. Dust the dough with potato starch and press into a rectangle about 10 inches wide and 14 inches long
  12. Spread the filling evenly over the dough
  13. Roll up the dough beginning at the 10 inch side
  14. Gently form the dough into a figure 8 by folding in in half and placing one end over the other
  15. Transfer the dough to a 9×5 inch loaf pan (it’s OK if some of the filling seeps out)
  16. Bake for 28-32 minutes, or until the top is golden brown
  17. Allow to cool at least 30 minutes in the pan before slicing