Chocolate Tahini Quick Bread
PS: New version of this coming up in the cookbook!
3/4 cup (90 g) all-purpose or whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons (16 g) instant coconut milk powder, optional
1 teaspoon ground cinnamon
1/3 cup (85 g) tahini
1/3 cup (80 ml) pure maple syrup
4 ounces (1 individual container, 113 g) unsweetened applesauce
2 teaspoons pure vanilla extract
1/4 cup (60 ml) soy creamer or nondairy milk
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
In a large bowl, sift together cocoa, flour, baking powder, baking soda, salt, optional coconut milk powder, and cinnamon.
In a medium bowl, combine tahini, maple syrup, applesauce, extract, and milk.
Fold wet ingredients into dry, being careful not to over mix.
Pour batter into prepared loaf pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.
Rosa said,
June 15, 2008 at 8:42 am
I love tahini… That bread looks ever so good! A great idea…
Cheers,
Rosa
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tuimeltje said,
June 15, 2008 at 10:29 am
Chocolate bread? Excellent!
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Mihl said,
June 15, 2008 at 10:34 am
No doubt that you can read minds!
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Celine said,
June 15, 2008 at 10:36 am
wieso, Mihl?
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Romina said,
June 15, 2008 at 12:00 pm
Just the word “quick” and I’m sold!
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Skye said,
June 15, 2008 at 12:28 pm
That looks delicious! I love anything sesame and anything chocolate. I’m sold. Now, if only I had an oven…
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VeggieGirl said,
June 15, 2008 at 12:57 pm
Tahini, eh?? Interesting!! Definitely sounds (and looks) delish.
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Ricki said,
June 15, 2008 at 12:59 pm
Love the pairing of the tahini and chocolate. I do think this would make excellent cupcakes!
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shellyfish said,
June 15, 2008 at 4:19 pm
With a title like that, well, you had me from hello!
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Cookie said,
June 15, 2008 at 9:09 pm
Celine I can’t wait to try this! How do you come up with this stuff? You’re amazing :-)!
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Avery Yale Kamila said,
June 16, 2008 at 12:40 am
Wow! Chocolate bread. Who knew? What I wouldn’t give for a piece right now!
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vegan addict said,
June 16, 2008 at 3:40 am
Stop! I can’t keep up with your posts! So much good food! If I make one more trip to the store to get an ingredient…I love the red napkin with the blue flowery background color combination for the photos. You are too patriotic…hahaaa!!!! Ramble ramble…I must go now.
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Bianca-Vegan Crunk said,
June 16, 2008 at 4:18 am
Sounds like a great combo. I’m scared to bake with tahini though because I once made the Zucchini Tahini Bread from Vegan Planet, and though it tasted great the first night, when I re-heated a slice for breakfast the next day, it tasted funky. Like rotten. I blame the tahini, but it’s probably mis-placed blame….
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Silvia said,
June 16, 2008 at 5:39 am
i just adore your photos! they are so clean and with vivid colours! The chocolate colour is stunning on that light blue! Perfect! :-D I love the match blue/brown :-P also for weddings!
Thanks for sharing
A biggggg kiss and a huge hug!
Silvia
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Celine said,
June 16, 2008 at 7:07 am
ha, Amy, I’m not American so I’m not patriotic. :)
yeah Bianca, I get like that with unhappy foods too. I mean, foods I’ve had bad experiences with. took me forever to get into ’shrooms again, and the fact that Chaz doesn’t like them either isn’t exactly conducive to me using them a lot.
it made me smile twice when you guys said “chocolate bread? awesome!” like it was a brand new thing on the market. you silly people!
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Deb Schiff said,
June 16, 2008 at 12:33 pm
This looks sooooo tasty! I love anything with tahini. Will have to try making this very soon. :) Thanks!
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veganhomemade said,
June 16, 2008 at 8:28 pm
Chocolate and tahini sounds just odd enough to really work…
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melisser said,
June 16, 2008 at 8:37 pm
So creative!
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sharon said,
June 17, 2008 at 12:22 pm
this looks great! i may try this today actually, as I have all the ingredients! i see that you use apple sauce instead of a fat; i’ve seen a lot of people do that but i have not yet tried! i’m partial to using fat when baking because it is just so good! :) ça devrait être le côté français de moi! ;)
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Celine said,
June 17, 2008 at 12:30 pm
salut Sharon, ouais j’ai pas mis de l’huile dedans vu que le tahini est riche en graisse tout seul. crois-moi quand je dis que l’huile, j’ai vraiment rien contre: bien au contraire. miam!
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sharon said,
June 17, 2008 at 5:47 pm
Céline!! je l’ai fait! c’est super bon!! j’ai utilisé de la farine de Teff et du miel. Je n’ai pas complètement mélangé du tahini pour que des petits morceaux restent dedans. C’était trop bon!! merci pour cette recette!
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Celine said,
June 17, 2008 at 6:31 pm
youpie, Sharon! c’est super d’avoir laissé des morceaux de tahini dedans, et pis la farine de Teff a du rajouter un plus fantastique. merci d’avoir essayé la recette! :)
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linda said,
June 18, 2008 at 8:41 am
This must be a delicious combination! Working with tahini is still on my to-do list. Bookmarked a tahini shortbread recipe ages ago.
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Bonnie said,
June 18, 2008 at 5:45 pm
Such an interesting combination! I can’t wait to find out how it tastes when I make this recipe…
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Cassie said,
June 18, 2008 at 8:41 pm
Hi Celine, that’s a great looking quickbread and a lovely, lovely photo too. Site looks great – I like the changes. :)
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marika said,
June 18, 2008 at 10:26 pm
Good GRACIOUS, but this look good.
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Nick said,
June 18, 2008 at 11:03 pm
It certainly looks more like a cake. Perhaps if you added less tahini it would be more bread-like? Or maybe if you added more it’d be super-cakey. Both sound great to me. I like the new look to your site by the way!
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Celine said,
June 19, 2008 at 6:16 am
I don’t mean bread as in yeast bread, Nick, I mean quick bread. so it looks like a quick bread.
thanks for the comments, everyone!
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Rural Vegan said,
June 19, 2008 at 1:46 pm
What a great idea, all the taste of cake but we can call it a bread, making it inherently healthier! ;) As always, gorgeous photos!
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John said,
June 19, 2008 at 7:45 pm
As always, excellent and inspiring!
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Alisa said,
June 19, 2008 at 8:08 pm
Oh wow! You have outdone yourself with that bread, it looks fabulous!
Quick question, I have had trouble finding coconut milk powders that don’t add caseinate. Could you tell me what brand you buy? If you get a chance to send me a quick email on it, that would be awesome. Thanks!
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sharon said,
June 24, 2008 at 2:55 pm
thanks for the mention! :)
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Liz² said,
June 28, 2008 at 2:58 pm
this looks/sounds/IS wonderful! omg, my two favourite flavours, I wish I wasn’t fasting right now, ooooooh…. but when I’m done! I’m filing this one under Tahini Obsession.
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celine said,
June 28, 2008 at 3:27 pm
you’re gonna love the cookies I’m about to post about, Liz!
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Cassie’s Chocolate Sesame Cookies « have cake, will travel! said,
June 28, 2008 at 3:38 pm
[...] you’re digging the holy matrimony of chocolate & tahini, you’d better fasten your seatbelt: as soon as Cassie told me about these, I just knew [...]
Brina said,
July 2, 2008 at 6:03 pm
I made this in cupcake form.
All I can say is THANK YOU for creating this. Absolutely fabulous.
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Celine said,
July 2, 2008 at 6:25 pm
brilliant, Brina! thank you for letting me know.
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Cassie said,
July 15, 2008 at 12:38 am
Celine, like Brina, I also made these in cupcake form – mini sized! They’re absolutely delicious and so melt-in-your-mouth tender. I like they’re not not super sweet and have lots of rich chocolate flavor. Wonderful recipe!
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Tracy said,
July 15, 2008 at 10:01 pm
This sounds fabulous! Thanks for sharing, I will have to seek out some coconut powder, I had not heard of it previously. Yum!
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Zoe said,
July 31, 2008 at 10:50 am
Hi, I made the recipe as small cupcakes yesterday (photo at flickr).
The flavour was delicious, but they were quite crumbly. They got less crumbly as time passed, though. Was wondering if you had any ideas about variations to make it less crumbly, apart from just whacking some vegetable oil or melted ghee in there? ;)
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Celine said,
July 31, 2008 at 10:52 am
this is odd, Zoe. I just made a batch of them and they’re not crumbly at all. I used whole wheat pastry flour too, so you’d think they’d be even more so.
anyway, I know you said “apart”, but try whisking in 1 T of oil with the tahini perhaps, that might do the trick. was the one (tahini) you used quite dry?
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Chocolate Tahini Muffins & Brownie Cupcakes « have cake, will travel! said,
August 1, 2008 at 5:10 am
[...] I can tell you is that if you halve the chocolate tahini recipe, you will get 4 muffins that you need to bake for about 17 minutes. and that it’s equally as [...]
Zoe said,
August 3, 2008 at 2:19 am
No, it was a fairly new jar of tahini. I’ll make them again with a little oil, as my partner and son went beserk for them. My son’s kindergarten class has been asked to bring in a recipe to share – would it be OK with you if he took this one (credited, of course)? He is hoping you say yes!
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Celine said,
August 3, 2008 at 4:21 am
I’m glad they like them and hope the oil bit will help out next time.
totally OK to bring the credited recipe along to kindergarten, thanks for even asking!
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Fat Fudge said,
October 6, 2008 at 3:32 pm
I was intrigued by the combination of chocolate and tahini. I had all the ingredients on hand (including the coconut powder!) and turned the bread into muffins. This was delicious! All the flavors were perfectly balanced and complemented each other. A real keeper. Thanks for sharing a wonderful recipe.
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Celine said,
October 6, 2008 at 4:18 pm
sweet, fat fudge! thank you for the feedback. love your handle, by the way. :)
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