2 Eggs
½ cup real maple syrup
1 cup unsweetened vanilla almond milk
¼ cup coconut oil, melted
1 teaspoon vanilla
1 cup all-purpose gluten free flour blend with sorghum flour 
1 1/2 cups almond flour
¼ teaspoon salt
3 teaspoons baking powder
¼ cup unsweetened dark cocoa powder
½ cup mini chocolate chips
1 cup frozen raspberries

1. Preheat the oven to 375 degrees.

2. In a medium sized bowl, use a whisk or hand mixer, combine the eggs, maple syrup, almond milk, coconut oil and vanilla.

3. Add to the bowl, the gluten free flour, almond flour, salt, baking powder and dark cocoa powder. Whisk to combine. The final batter should be smooth and free of lumps.

4. Fold in the mini chocolate chips and raspberries.

5. Pour the batter into a lined baking dish. Bake for 45-55 minutes or until a test toothpick inserted into the center of the loaf comes out clean. Cool before slicing.