If it seems like we’re eating a lot of chocolate – know that it’s to compensate for all the oat flour. That said, I recently found (kind of expensive) 100% Actual Chocolate which I am extreemely excited about. Our default baking chocolate is definitely questionable in its vegetable oil content.
Now to explain my split personality bread, SisterFizzle#2 doesn’t like cocoa powder and BrotherFizzle loves cocoa powder and both need to be fed. Ergo I have two-ish recipes here but they’re basically the same:
I based it on a recipe after ages browsing through healthy chocolate breads without bananas in them (because apparently that’s quite common?) And while I maintain a more than amicable relationship with bananas, I have very picky fizzles to deal with – actually, I have a very picky Brother to deal with.
So the original is from Shrinking Kitchen but it’s gone through a notable #fizzleapproved makeover:
- 1 ¼ cups oat flour (the only kind of flour) with 1 tsp baking powder, ½ tsp baking soda and ¼ tsp salt.
- There should also be ½ cup of cocoa powder. But apparently this step is optional.
- Whisk 2 eggs, 2 vanilla caps, 4 tbs yoghurt, 1 tbs coconut oil (because we’re brown) and ¼ cup of milk
- If you’re omitting the cocoa, you should only need 5 tbs honey, give or take. If you’re more sensible and like cocoa, then you will need 8-10 tbs Give or take.
- Mix it all up and
- Add more chocolate. ½ cup of chopped chocolate or chocolate chips. More or less. Probably More.
- And then bake for 40 mins at 175°C
You’ll notice I bolded ingredients based on the assumption that you’re making chocolate chocolate bread and not chocolate bread. Because more chocolate = more happy.
Grammar is not important.
Also – this bread is very good I think everyone should eat it.