Chocolate Quinoa Ricotta Bread

Chocolate Quinoa Ricotta Bread

Makes 1 loaf (10 to 12 thick slices)

Ingredients

• 2 cups quinoa flour
• 1/2 cup unsweetened cocoa powder, sifted
• 2 teaspoons baking powder
• 2/3 teaspoon sea salt
• 3/4 cup loosely packed brown sugar
• 2 large eggs
• 1 cup ricotta cheese
• 1/4 cup peanut or sesame oil
• 1 teaspoon pure almond extract
• 1 1/2 cups whole milk
• 1/2 cup semisweet chocolate chips or carob chips

Instructions

1. Preheat an oven to 350° and grease an 8-inch loaf pan.
2. In a large bowl, whisk together the flour, cocoa, baking powder and salt.
3. In a medium bowl, whisk together the sugar, eggs, ricotta cheese, oil and almond extract. Gradually whisk in the milk.
4. Make a well in the center of the dry ingredients. Pour the wet ingredients into the bowl and stir until just combined. Fold in the chocolate or carob chips.
5. Transfer the batter to the prepared loaf pan, smoothing the batter evenly with a spatula.
6. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Let cool in the pan for at least 5 to 10 minutes before turning out onto a wire rack to cool. Can be served warm or cool.
7. This loaf with keep for about 5 days if wrapped well in foil wrap or plastic wrap and stored in the fridge.

Contetn and Image from foodandspice