Wednesday, March 26, 2014

Chocolate Mini Loaves

I adapted the carob brownie recipe from the Nourishing Traditions cookbook into a quick chocolate bread. My version isn't as sweet and includes cocoa instead of carob, as I believe cocoa is a healthy food when procured from a good source. It is also gluten free and can easily be made dairy free with substitutions of coconut oil and alternative milk. 
*I recommend soaking the buckwheat flour overnight with the half and half and a tbsp apple cider vinegar or yogurt, and then mixing as normal, but being in a pinch, I skipped it this time.

Preheat oven to 350F to get started.

Mix these ingredients together in a large bowl with a whisk:
1.5 cups whole buckwheat flour
.5 cups arrowroot flour/powder
.5 cups cocoa powder
1.5 tsp baking powder
1 tsp sea salt

 In a stand mixer bowl (or separate bowl with hand mixer) cream together:
.75 cups butter 
.75 cups turbinado sugar (brown or sucanant sugars would work also)
.5 cups dextrose (or more sugar)
 After creaming butter and sugar, add 
4 eggs (or just 3 for a denser brownie-like bread)
2 tsp vanilla extract 

When mixed, add:
1 cup of half and half (or milky liquid of your choice-  subbing half amount of milk for cold strong coffee might be tasty!)
Then slowly add in the flour mixture until it comes together. Don't forget to scrape the sides and bottom of the bowl. :) 

Bake in well oiled mini loaf or jumbo muffin pans for 15-25 minutes, checking for desired level of doness. You can also bake in a regular loaf pan, just adjust cooking time up accordingly. 

I made this recipe in a Duncan Hines brand pan that had 8 mini loaf cavities. I got about 13 loaves from it, and so based the nutrition facts on them. I put estimated nutritional information on My Fitness Pal, with the name of Kati's Chocolate Bread. 

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