Dairy-free Almond Flour Bread with Goji Berries and Chocolate Chips

Ingredients

• 240 g (2 1/2 cups)almond flour
• 16 g (2 tablespoons)cornstarch or arrowroot powder
• 8 g (2 teaspoons)baking powder
• 2.5 g (1/2 teaspoon)salt
• 4 largeeggs
• 60 ml (1/4 cup)maple syrup
• 60 ml (1/4 cup)melted coconut oil or avocado oil
• 5 ml (1 teaspoon)pure vanilla extract
• 60 ml (1/4 cup)almond milk or another plant-based milk
• 70 g (1/2 cup)goji berries
• 85 g (1/2 cup)dairy-free chocolate chips

Instructions

1. 1

   Prepare the tin

   Heat the oven to 163°C (325°F). Grease a 23 x 13 cm (9 x 5-inch) loaf tin or line it with baking parchment.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the almond flour, cornstarch or arrowroot, baking powder and salt.

3. 3

   Combine the batter

   In a separate bowl, mix the eggs, maple syrup, melted coconut or avocado oil, vanilla extract and almond milk until combined. Pour the wet mixture into the dry ingredients and stir just until combined, taking care not to overmix. Fold in the goji berries and dairy-free chocolate chips.

4. 4

   Bake the loaf

   Pour the batter into the prepared tin and spread it evenly. Bake for 45–50 minutes, until a toothpick inserted into the centre comes out clean.

5. 5

   Cool completely

   Leave the bread in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.

What is almond flour bread?

This is a quick bread: a loaf leavened with baking powder rather than yeast, so there is no proving or kneading. Almond flour gives it a rich, tender crumb, while eggs help bind the batter.

Almond flour loaves are a modern style of home baking rather than one traditional regional bread. Here, maple syrup, goji berries and chocolate chips make the loaf sweet and full of contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 384 calories, 11g protein, 23g carbs, 30g fat.

The almond flour and oil provide most of the fat, while the eggs contribute protein and some fat. Almond flour, maple syrup and chocolate chips contribute carbohydrates; serve a slice with fresh fruit or unsweetened yoghurt to round out a snack or breakfast.

Choosing the ingredients

Almond flour: use finely ground flour for a more even crumb; coarser meal can make the loaf feel heavier. Cornstarch or arrowroot helps support the structure.

Oil and milk: coconut oil or avocado oil both work, as does almond milk or another plant-based milk. If using coconut oil, melt it and let it cool slightly before mixing it with the eggs.

Mix gently

Dry ingredients: whisk them well before adding the wet mixture so the baking powder and salt are distributed throughout the flour.

Wet ingredients: stir them together until smooth, then combine with the dry mixture only until no dry patches remain. Overmixing can make the finished loaf dense.

Check for doneness

Centre: begin checking at 45 minutes. A toothpick inserted in the middle should come out clean; if it carries wet batter, bake for a little longer and check again.

Top: the loaf should look set and lightly browned. If it is colouring too quickly before the centre is done, loosely cover the top with foil.

Give it time to cool

In the tin: let the loaf rest for about 10 minutes so it firms up enough to move without breaking.

On the rack: cool it completely before slicing. The crumb is delicate while warm, and cooling helps the slices hold together.

Serving ideas

Serve a slice on its own with tea or coffee, or add fresh fruit for a simple breakfast. The berries bring a chewy bite, while the chocolate chips make the loaf feel more like a treat.

For a more filling plate, pair a slice with unsweetened yoghurt or a savoury egg. Slice with a sharp serrated knife once the loaf has cooled.

Recipe notes & tips

• Measure the almond flour by weight for a consistent batter.
• Let melted coconut oil cool slightly before mixing it with the eggs.
• Fold in the berries and chocolate chips gently so they stay evenly distributed.
• Use parchment paper if you want to lift the loaf out of the tin easily.
• Cool the loaf completely before cutting for neater slices.

Variations

• Choose arrowroot: use it instead of cornstarch in the same quantity.
• Swap the oil: use avocado oil in place of coconut oil.
• Change the milk: use another plant-based milk instead of almond milk.
• Add citrus: mix a little finely grated orange zest into the batter.
• Vary the chips: use chopped dairy-free chocolate instead of chocolate chips.

Common mistakes to avoid

• Overmixing: stop stirring as soon as the batter is combined to avoid a dense loaf.
• Using cold oil: melted coconut oil can firm up when it meets cold ingredients, so cool it only slightly before mixing.
• Guessing doneness: test the centre with a toothpick from 45 minutes onwards.
• Removing it too soon: leave the loaf in the tin for about 10 minutes before moving it to a rack.
• Slicing while warm: let the loaf cool completely so the crumb has time to set.

How to store

Once completely cool, store the loaf in an airtight container in the fridge for up to 5 days. Reheat slices briefly in a low oven or microwave, or enjoy them cold.

Frequently asked questions