Chocolate Coconut Walnut Bread (Not too sweet)
/What is it like?
- Wholesome & not too sweet
- Packed with goodies
- Filled with nutrient-dense amaranth flour
Recipe
At the time of writing this, this recipe is my favorite quick bread (or muffin). It calls for amaranth which has a deliciously nutty flavor and I find that the more I bake with it, the more I develop a taste for it. Amaranth is especially good when paired with walnuts and chocolate.
1 loaf, 12 muffins (6 large muffins)
Wet
1/4 cup (44g) olive oil
2 medium eggs, room temperature
1/2 cup (100g) apple sauce OR coconut milk
1/2 cup warm water, 100g
Scant 2/3 cup blueberries, 60g, frozen or fresh
Dry
1 cup gf flour mix, 128g
2/3 cup amaranth flour, 65g
2 tbsp sugar, 28g
1 1/2 tsp baking powder, 8g
1/8 tsp each: cloves and allspice
1/2 tsp salt, 3g
Additions (optional)
1/3 cup unsweetened coconut flakes, 26g
1/3 cup walnut pieces, 30g
Scant 1/3 cup raisins, 45g
1/3 cup chocolate chips (any kind), 50g
Directions:
Preheat oven o 350F/180C.
Grease an 8 1/2 x 4 1/2 bread pan or place 12 muffin liners in a muffin tin.
Whisk together the wet ingredients in a large bowl.
In a medium bowl, whisk together the dry ingredients.
Measure the chocolate chips, coconut flakes, walnuts, and raisins and set aside.
Add the dry ingredients to the wet ingredients and mix just until there are just a couple streaks of flour in the batter. Then add the chocolate chips, coconut, walnuts and raisins and mix just until the chunks are mixed in.
Pour into the greased bread pan or muffin tin and bake for about 20 minutes or until a toothpick comes out clean. For best results, allow the bread to cool for 30-60 minutes before slicing. Store the loaf in the fridge and before eating briefly heat up a slice or muffin in the toaster or microwave. Enjoy!
