No “Chocolate” Carob Bread with Date Caramel Spread {AIP, paleo}

https://heartbeetkitchen.com/2015/recipes/type/dessert/chocolate-carob-bread-with-date-caramel-spread

makes two mini loaf pans (5 1/2″ x 3″ x 2 1/4″) or 10 cupcakes

Bread:
140 grams (1 cup) Otto’s cassava flour
60 grams (1/2 cup) tapioca starch
52 carob powder (1/2 cup, Sunfood organic raw carob is definitely the best I’ve used)
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup full fat coconut milk (no added gums, coconut only, naturale value....)
1 1/2 teaspoons apple cider vinegar
1/4 cup melted organic coconut oil
1/4 cup + 3 tablespoons pure maple syrup (at room temperature)
1 gelatin egg (instructions below) using the green can of Vital Proteins collagen/gelatin

Preheat oven to 325 degrees. Grease two mini loaf pans or cupcake tins thoroughly with coconut oil. In a large bowl, mix together cassava flour, tapioca starch, carob powder, baking soda, salt and cinnamon. In another bowl, mix together coconut milk, apple cider vinegar, coconut oil and maple syrup. Using a hand held or stand mixer, add the wet ingredients to the dry until smooth. Batter will be very thick!

*Prepare gelatin egg by adding one tablespoon of room temperature water to a small bowl. Sprinkle 1 tablespoon of gelatin over water and let sit for a minute. Then stir in two tablespoons of hot water, whisking until frothy. Add to bread mixture, blending immediately until smooth. It will be very thick.

Divide into loaf pans, smooth top out with your hands, and bake for 20 minutes, or until toothpick comes out clean. For cupcakes, bake for 12 minutes, or until toothpick comes out clean. Set pans on a wire rack to cool, and after 10 minutes remove bread or cupcakes from pan and let cool further.

Date Caramel Spread:
1 cup of soft & pitted medjool dates (110 grams, if your yours are hard, soak for 20 minutes in hot water, then drain and use)
1 cup of full fat coconut milk
pinch of salt

Combine all ingredients in a small saucepan. Bring to a boil, then let simmer for 35 minutes, using spatula to smoosh dates down. They will break and melt into the coconut milk as they cool. Then puree with an immersion blender or food processor. Let cool, and it will thicken even more. Then frost the bread. Store any leftovers in the refrigerator.