Chocolate Tahini Quick Bread
This unexpected yet harmonious blend of chocolate and tahini offers a rich, tender loaf that will wow even the most skeptical taste buds.
Equipment
- Large bowl, Medium bowl, Loaf pan, Whisk, Wire rack
Ingredients
- ½ cup 40 g unsweetened cocoa powder
- 1½ cups 180 g whole wheat pastry flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoons 16 g instant coconut milk powder (optional)
- 1½ teaspoons ground cinnamon
- ¼ cup plus 2 tablespoons 96 g tahini
- ½ cup plus 2 tablespoons 210 g agave nectar
- ½ cup 112 g unsweetened applesauce
- 2 teaspoons pure vanilla extract
- ¾ cup 180 ml plain soy or other nondairy milk
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a large-size bowl, sift together the cocoa, flour, baking powder, baking soda, salt, coconut milk powder (if using), and cinnamon.
- In a medium-size bowl, combine the tahini, agave, applesauce, vanilla, and milk.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Pour the batter into the prepared pan.
- Bake for 65 minutes, or until a toothpick inserted into the center comes out clean.
- Loosely cover with foil if the loaf browns too quickly.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack.
- Allow it to cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Spread a slice with peanut butter for an extra layer of flavor that enhances the chocolate and tahini combination.
Wine Advice:
Pair with a rich, slightly sweet red wine such as Zinfandel to complement the chocolatey richness.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 10 g | Fiber: 4 g | Sugar: 18 g | Salt: 0.3 g
