15.Jun.2008 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.