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Chocolate Ricotta Bread

By Camilla Saulsbury

Chocolate Ricotta Bread

'Ricotta cheese is an excellent option for baked goods such as this very chocolatey quinoa bread, imparting richness while offering high levels of calcium and protein,' says author of 500 Best Quinoa Recipes, Camilla Saulsbury

 

 

    Preheat oven to 350°F (180°C)

    8- by 4-inch (20 by 10 cm) metal loaf pan, sprayed with nonstick cooking spray

 

2 cups    quinoa flour   500 mL

1⁄2 cup   unsweetened cocoa powder (not Dutch process)     125 mL

2 tsp     baking powder (GF, if needed)  10 mL

3⁄4 tsp   fine sea salt  3 mL

3⁄4 cup   natural cane sugar or packed light brown sugar     175 mL

2    large eggs 2

1 cup     ricotta cheese (reduced-fat or regular)  250 mL

1⁄4 cup   unrefined virgin coconut oil, warmed, or vegetable oil     60 mL

1 tsp     almond extract (GF, if needed) 5 mL

11⁄2 cups milk or plain non-dairy milk (such as soy, almond, rice or hemp)    375 mL

1⁄2 cup   miniature semisweet chocolate chips (GF, if needed)     125 mL

 

1.   In a large bowl, whisk together quinoa flour, cocoa powder, baking powder and salt.

2.   In a medium bowl, whisk together sugar, eggs, cheese, oil and almond extract until well blended. Whisk in milk until blended.

3.   Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips.

4.   Spread batter evenly in prepared pan.

5.   Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool completely.

 

Storage Tip

Store the cooled bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing bread, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.

 

Makes 14 slices