Awesome Chocolate Chip Bread

This is a delicious version of a chocolate chip quick bread, and it almost is like a coffee cake. Not too sweet, it makes an excellent breakfast treat- even the "starch eaters" around here devour it!

Chocolate Chip Bread

Bowl #1
6 egg whites

Bowl #2
6 egg yolks
1 cup butter, melted
1/2 cup sugar
1 tablespoon vanilla

Bowl #3
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown rice flour or oat flour**
2 1/2 cups almond flour

Bowl #4
1 cup semisweet chocolate chips


Directions
Preheat oven to 350°. Line a 9x13 pan with parchment paper.

Beat egg whites to stiff peaks in a large bowl. Add the contents of bowl #2, then add the contents of bowl #3. Finally, stir in the chocolate chips. Bake for 25 minutes until lightly golden brown. Cool in the pan at least 10 minutes before removing to a cooling rack.

**I don't always add the rice or oat flour.  Sometimes I leave it out completely, and though the texture is a little softer, the bread is still quite yummy.

Makes about 12 servings, about 2" square. Each serving has ~4 grams of starch, unless you omit the rice/oat flour and then it is effectively starch free.


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Update 4-1-2012

After months and months (and months!) of making this almost everyday, I've streamlined the process a little. You can make it as written, or:

Place eggs (not separated) in the bowl of a stand mixer. Whip until doubled, light colored, and thicken. This should take about 5 minutes.

Add all the other ingredients except the chocolate chips. Whip on high for about a minute. Add the chocolate chips, whip for about 30 seconds.

Place the batter in a parchment-lined pan and bake as directed.

recent delays

Sorry for the recent lack of posts. I'm a grad student. This time of year.... well, it's dicey, at best.