Tuesday, March 8, 2016

Four - Chocolate Sour Cream Quickbread #BreadBakers

You're not likely to find me without some form of chocolate in my diet every day. Whether it's a scoop of cocoa in my oats, a luxurious square from a high-quality, imported bittersweet tablet or even a cup of coffee brewed with a spoonful of cacao nibs in with the grounds (try it, it is DELICIOUS), the humble bean is firmly lodged in my brain's "favourites folder". Even better than simple bar chocolate (if that's possible!) is the fudginess of a good brownie or dense chocolate cake - preferably with a hint of nuttiness or tang (such as from peanut butter or cream cheese) to break up the dark, bittersweet notes of high-cacao chocolate.

GF and Eggless Four-Chocolate Sour Cream Loaf Cake

That's where this luxurious quickbread factors in. Not only does chocolate come in four forms (cocoa, cacao nibs, chocolate covered peanuts and chocolate chips), but it gets a fudgy, slightly tangy body from sour cream, extra nuttiness and everlasting moisture from chia seeds and a welcome peppering of crunch from chocolate-covered peanuts. It's one heck of a package - and all in a gluten free eggless wrapping too! I even took some of this to a friend of mine for their birthday, and they devoured it without even contemplating it's dietary status. For a real treat (a la the restaurant dessert menu), warm up a slice in an individual baking dish in the oven and top with a scoop of ice cream. Heaven!

BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme / ingredient. This month, we're featuring breads with cocoa, cacao or carob in any form.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Check out all the chocolatey goodness we're serving up!

    GF and Eggless Four-Chocolate Sour Cream Loaf Cake
    Also shared with Gluten Free Fridays

    Four - Chocolate Sour Cream Quickbread
    Makes 1 loaf, 12 slices
    3 tbsp ground chia seeds
    ½ cup warm coffee
    ½ cup softened, salted butter
    ½ cup sugar
    ¼ cup brown sugar
    1 tbsp vanilla
    ½ cup cocoa
    ¼ tsp salt
    1 cup quinoa flour
    ¾ cup sorghum flour
    ⅓ cup potato starch
    1 tbsp guar gum
    1 tsp baking soda
    ½ tbsp baking powder
    2 cups low-fat (not fat free) sour cream
    ½ cup miniature chocolate chips
    ⅓ cup chocolate covered peanuts or toasted nuts (Peanut M&M's are GF)
    1 tbsp cacao nibs
    1 tsp raw sugar, for topping
    1. Preheat oven to 350F and grease a large loaf pan (I used a glass one that stated “9x5” but got 4 muffins from the batter as well).
    2. Combine the chia and coffee in a small dish, set aside.
    3. Cream together the butter and sugars until fluffy.
    4. Add the vanilla, cocoa, salt and chia mixture, beating well.
    5. Combine the flours, starch, guar gum, baking soda and baking powder.
    6. Add half the dry mixture to the bowl, beating well, then mix in all the sour cream.
    7. Beat in remaining dry ingredients.
    8. Fold in the chocolate chips, peanuts and cacao nibs.
    9. Pour into the prepared pan and sprinkle with raw sugar. Let stand 20 minutes.
    10. Bake 1 hour 15 minutes, until a toothpick inserted in the middle of the cake comes out with moist crumbs and the edges begin to pull away from the sides. Tent with foil if the top begins to overcook.
    11. Let cool completely in the pan.
    Amount Per Serving
    Calories: 346.4
    Total Fat: 18.7 g
    Cholesterol: 37.0 mg
    Sodium: 79.6 mg
    Total Carbs: 44.8 g
    Dietary Fiber: 5.6 g
    Protein: 5.6 g

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