Large bowl, Medium bowl, Loaf pan, Whisk, Wire rack
Ingrediënten
½cup40 g unsweetened cocoa powder
1½cups180 g whole wheat pastry flour
1½teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
2tablespoons16 g instant coconut milk powder (optional)
1½teaspoonsground cinnamon
¼cupplus 2 tablespoons96 g tahini
½cupplus 2 tablespoons210 g agave nectar
½cup112 g unsweetened applesauce
2teaspoonspure vanilla extract
¾cup180 ml plain soy or other nondairy milk
Nonstick cooking spray
Instructies
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.