Ingredients
- 3/4 cup spelt flour (100 g)
- 1/3 cup whole spelt flour (40 g)
- 1 1/2 teaspoon baking powder (phosphate-free)
- 1 teaspoon baking soda
- 1/2 cup soft brown sugar (80 g) (I recommend Gepa organic raw cane sugar mascobado)
- 3 tablespoons raw cacao powder (fat reduced/stark entölt)
- 1/4 teaspoon vanilla powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon (Ceylon)
- 1 tablespoon chia seeds
- 2 large apples, peeled and chopped (270 g net weight)
- 1 x 200 ml can organic coconut milk (full fat)
- 100 g dark chocolate, chopped (70% cocoa)
- 1/2 cup chopped roasted hazelnuts (50 g)
- cacao nibs, to garnish (optional)
Instructions
- Preaheat the oven to 180°C degrees. Grease a loaf pan with coconut oil and cut out strip of parchment paper and lay inside tin, covering the base and long sides (the coconut oil, helps keep it in place).
- In a bowl, mix all the dry ingredients, EXCEPT the chocolate and nuts. Whisk together to combine.
- Place your chopped apples and coconut milk in your food processor (or use an immersion blender), and mix until you get an apple sauce.
- Pour the apple sauce over the dry ingredients and stir with a spatula until just combined. Do not overmix. If too dry, add a tablespoon of unsweetened plant-based milk.
- Fold in the chopped chocolate and nuts. Pour the batter into the prepared loaf pan. Garnish with cacao nibs and a few hazelnuts (optional).
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Keep in mind there is melted chocolate so you made need to test a couple times.NOTE: baking can vary slighty depending on how juicy the apples are and the cream content of the coconut milk. Sometimes, I have needed to bake an additional 10 minutes. Also, this bread is meant to have a similar consistency of brownies, so it will be more moist than standard bread.
- Remove from oven and let cool on a rack for 10 minutes. Remove the chocolate browni bread from the loaf pan. Return to the rack and let completely cool before slicing.
- Enjoy!
Nutrition
Notes
- Baking time can vary slightly depending on size of apples used, so I try to stick to 270g as the net weight after peeled and cored. The mixed batter will be quite moist, as the this bread is meant to have a similar consistency to brownies when fully baked. Test with a toothpick and bake until it comes out almost clean. When I have used extra apples, it has taken up to 15 minutes longer.
- I use organic vegan chocolate for this recipe. Either GEPA or Vivani.
For this recipe I use an Emile Henry 30,5 x 13,5 x 8,5 cm ceramic loaf pan.