Chocolate Tahini Quick Bread
Smooth chocolate and subtle tahini create a unique and tender loaf that surprises and delights. Perfect for breakfast or a snack!
Equipment
- 8 × 4-inch (20 × 10-cm) loaf pan
- Large bowl
- medium bowl
- Whisk
- Sifter
- Wire rack
- Aluminum foil (if needed)
Ingredients
- ½ cup 40 g unsweetened cocoa powder
- 1 ½ cups 180 g whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoons 16 g instant coconut milk powder (optional)
- 1 ½ 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 cooking spray.
- In a large bowl, sift together the cocoa powder, flour, baking powder, baking soda, salt, coconut milk powder (if using), and cinnamon.
- In a medium bowl, whisk together the tahini, agave nectar, applesauce, vanilla extract, and nondairy milk.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 65 minutes, or until a toothpick inserted into the center comes out clean.
- If the loaf browns too quickly, loosely cover with foil.
- Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
- Let cool completely before slicing or storing.
Notes & Wine Advice
Serving Tip:
Spread with peanut butter for an even richer experience.
Wine Advice:
A lightly sweet Ruby Port or Lambrusco pairs wonderfully with this chocolate tahini quick bread. For a drier option, try a Grenache-based red wine, which complements the tahini’s nuttiness while enhancing the chocolate notes.
Nutrition values
Calories: 230 kcal | koolhydraten: 34 g | Eiwitten: 5 g | Vet: 8 g | Suiker: 18 g