Saturday, November 23, 2013

Chocolate Cherry Almond Breakfast Breads

Chocolate Cherry Almond Breakfast Breads
Not all of my recipes come out perfectly, but this blog is about a journey and so because these breads were both delicious and fairly nutritious, I decided to post them regardless of their crumbly imperfections. Although moist and flavorful, these mini breads fell apart a little while attempting to cut them and were a bit messy to eat, especially if you are a 4 year old.  For some reason, I have trouble getting some of my chocolate muffin and cake recipes to stick together well.  I am not sure if it is because I once again used chia seeds instead of eggs, or if the recipe needed more fat or moisture, but although I found them rich, decadent, and not at all dry, my daughter's attempt at breakfast resulted in making my kitchen table look as if a chocolate tornado had passed through.  I definitely plan to try these again and make the changes mentioned below. * If anyone reading this blog wants to attempt making them as well (they really are delicious) please let me know how they turn out. 

Chocolate Cherry Almond Breakfast Breads

some ingredients
1 C. organic plain soy milk
1 T. organic apple cider vinegar
1 1/2 C. organic whole wheat pastry flour
1/2 C. dark cocoa powder
2 T. ground flax seed
1 T. wheat germ
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/3 C. organic canola oil*
1/3 C. almond butter
ready to mix together
1/2 C. chocolate chia seed pudding (or 2 .organic eggs)*
1/2 tsp. almond extract
3/4 C. tart cherry preserves
1/2 C. sliced almonds
1 C. dried tart cherries, chopped

In a small bowl, combine the soy milk and vinegar.  Stir together and let sit for about 5 minutes until it thickens slightly. In another small bowl, mix together the flour, cocoa powder, flax seed, wheat germ, baking powder, baking soda, salt and cinnamon. In a larger bowl, mix together the oil, almond butter, chia seeds (or eggs), almond extract and tart cherry preserves.  Add in the dry ingredients and stir to combine.  Whisk in the soy milk mixture and then fold in the almonds and dried cherries. Divide evenly among four mini 3 x 5 inch loaf pans and bake at 350F for about 30 minutes.

*suggestions for next time:
  • Increase canola oil to ½ cup
  • Increase chia seed mixture to ¾ cup, or use 3 eggs
  • Add in 1 cup of hot coffee (or applesauce) at the end
ready to bake

hot from the oven

cooling off

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