Chocolate Tahini Quick Bread
June 15, 2008 at 6:40 am | In recipe |
I’m almost tempted to call this a cake: the chocolate is enhanced by the tahini, and the tahini is made subtle by the chocolate. if this isn’t a happy union, I don’t know what is.
you could make this into (4-6) standard muffins or x 1.5 the batter in order to get a bigger loaf.
needless to say you will have to play with the baking time if you choose to do it that way: aim for 18 minutes for the muffins, doing the inevitable toothpick test, or at least 40 minutes for the x 1.5 version.
a couple more things:
health-conscious people might want to replace the all-purpose flour with whole wheat pastry instead, you won’t notice a difference.
make muffins instead! you will get 8 muffins out of this recipe. simply bake them for 17 minutes.
I’ve been incorporating instant coconut powder a lot into my recipes ever since I used the stuff in these cupcakes, and while it’s only optional, I definitely recommend it for even better texture and flavor. you can find it at your favorite exotic foods store. (I also use the stuff in chocolate mousse and it’s delightful! and of course, if you run out of light (or not) coconut milk, it comes in quite handy.)
also, the tahini I used this time was from a brand new jar and you know how it is: it’s usually hard to mix thoroughly, so there’s always a bit more liquid on top than there is at the bottom, that’s why it’d be best to use a tahini that’s not overly thick for this recipe.
finally, for the ones who have to/prefer to eat gluten-free foods, have a go at Sharon’s adaptation of this recipe.
Chocolate Tahini Bread
preheat oven to 350F, prepare an 8×4 loaf pan with non-stick cooking spray.
in a large bowl, sift together:
6 T unsweetened cocoa
3/4 cup unbleached all-purpose flour or whole wheat pastry flour (spooned and leveled)
2 t baking powder
1/2 t baking soda
pinch fine sea salt
2 T instant coconut powder (optional)
1 t ground cinnamon
in a large bowl, whisk together:
1/3 cup tahini
1/3 cup pure maple syrup
4oz unsweetened applesauce (one of the individual container = about 1/3 cup + 1 T)
2 t pure vanilla extract
1/4 cup soy creamer or milk alternative
combine wet & dry ingredients together, being careful not to overmix. pour batter into prepared pan and bake for 30 minutes or until toothpick comes out clean.
let cool in pan for about 10 minutes before removing bread and letting cool completely on rack.
46 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a comment
-
flickr
More Photos
Blog at WordPress.com. | Theme: Pool by Borja Fernandez.
Entries and comments feeds.
I love tahini… That bread looks ever so good! A great idea…
Cheers,
Rosa
Comment by Rosa — June 15, 2008 #
Chocolate bread? Excellent!
Comment by tuimeltje — June 15, 2008 #
No doubt that you can read minds!
Comment by Mihl — June 15, 2008 #
wieso, Mihl?
Comment by Celine — June 15, 2008 #
Just the word “quick” and I’m sold!
Comment by Romina — June 15, 2008 #
That looks delicious! I love anything sesame and anything chocolate. I’m sold. Now, if only I had an oven…
Comment by Skye — June 15, 2008 #
Tahini, eh?? Interesting!! Definitely sounds (and looks) delish.
Comment by VeggieGirl — June 15, 2008 #
Love the pairing of the tahini and chocolate. I do think this would make excellent cupcakes!
Comment by Ricki — June 15, 2008 #
With a title like that, well, you had me from hello!
Comment by shellyfish — June 15, 2008 #
Celine I can’t wait to try this! How do you come up with this stuff? You’re amazing :-)!
Comment by Cookie — June 15, 2008 #
Wow! Chocolate bread. Who knew? What I wouldn’t give for a piece right now!
Comment by Avery Yale Kamila — June 16, 2008 #
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.
Comment by vegan addict — June 16, 2008 #
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….
Comment by Bianca-Vegan Crunk — June 16, 2008 #
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
Comment by Silvia — June 16, 2008 #
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!
Comment by Celine — June 16, 2008 #
This looks sooooo tasty! I love anything with tahini. Will have to try making this very soon. :) Thanks!
Comment by Deb Schiff — June 16, 2008 #
Chocolate and tahini sounds just odd enough to really work…
Comment by veganhomemade — June 16, 2008 #
So creative!
Comment by melisser — June 16, 2008 #
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! ;)
Comment by sharon — June 17, 2008 #
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!
Comment by Celine — June 17, 2008 #
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!
Comment by sharon — June 17, 2008 #
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! :)
Comment by Celine — June 17, 2008 #
This must be a delicious combination! Working with tahini is still on my to-do list. Bookmarked a tahini shortbread recipe ages ago.
Comment by linda — June 18, 2008 #
Such an interesting combination! I can’t wait to find out how it tastes when I make this recipe…
Comment by Bonnie — June 18, 2008 #
Hi Celine, that’s a great looking quickbread and a lovely, lovely photo too. Site looks great - I like the changes. :)
Comment by Cassie — June 18, 2008 #
Good GRACIOUS, but this look good.
Comment by marika — June 18, 2008 #
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!
Comment by Nick — June 18, 2008 #
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!
Comment by Celine — June 19, 2008 #
What a great idea, all the taste of cake but we can call it a bread, making it inherently healthier! ;) As always, gorgeous photos!
Comment by Rural Vegan — June 19, 2008 #
As always, excellent and inspiring!
Comment by John — June 19, 2008 #
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!
Comment by Alisa — June 19, 2008 #
thanks for the mention! :)
Comment by sharon — June 24, 2008 #
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.
Comment by Liz² — June 28, 2008 #
you’re gonna love the cookies I’m about to post about, Liz!
Comment by celine — June 28, 2008 #
[...] 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 [...]
Pingback by Cassie’s Chocolate Sesame Cookies « have cake, will travel! — June 28, 2008 #
I made this in cupcake form.
All I can say is THANK YOU for creating this. Absolutely fabulous.
Comment by Brina — July 2, 2008 #
brilliant, Brina! thank you for letting me know.
Comment by Celine — July 2, 2008 #
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!
Comment by Cassie — July 15, 2008 #
This sounds fabulous! Thanks for sharing, I will have to seek out some coconut powder, I had not heard of it previously. Yum!
Comment by Tracy — July 15, 2008 #
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? ;)
Comment by Zoe — July 31, 2008 #
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?
Comment by Celine — July 31, 2008 #
[...] 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 [...]
Pingback by Chocolate Tahini Muffins & Brownie Cupcakes « have cake, will travel! — August 1, 2008 #
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!
Comment by Zoe — August 3, 2008 #
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!
Comment by Celine — August 3, 2008 #
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.
Comment by Fat Fudge — October 6, 2008 #
sweet, fat fudge! thank you for the feedback. love your handle, by the way. :)
Comment by Celine — October 6, 2008 #