Four-Chocolate Sour Cream Quickbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 tbsp ground chia seeds½ cup warm coffee½ cup softened, salted butter½ cup sugar¼ cup brown sugar1 tbsp vanilla½ cup cocoa¼ tsp salt1 cup quinoa flour¾ cup sorghum flour⅓ cup potato starch1 tbsp guar gum1 tsp baking soda½ tbsp baking powder2 cups low-fat (not fat free) sour cream½ cup miniature chocolate chips⅓ cup chocolate covered peanuts or toasted nuts (optional - peanut M&M’s are GF)1 tbsp cacao nibs1 tsp raw sugar, for topping
Preheat oven to 350F and grease a large loaf pan (I used a glass one that stated “9x5” but got 4 muffins from the batter as well).
Combine the chia and coffee in a small dish, set aside.
Cream together the butter and sugars until fluffy.
Add the vanilla, cocoa, salt and chia mixture, beating well.
Combine the flours, starch, guar gum, baking soda and baking powder.
Add half the dry mixture to the bowl, beating well, then mix in all the sour cream.
Beat in remaining dry ingredients.
Fold in the chocolate chips, peanuts and cacao nibs.
Pour into the prepared pan and sprinkle with raw sugar. Let stand 20 minutes.
Bake 1 hour 15 minutes, until a toothpick inserted in the middle of the cake comes out with moist crumbs and the edges begin to pull away from the sides. Tent with foil if the top begins to overcook.
Let cool completely in the pan.
Serving Size: Makes one loaf, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the chia and coffee in a small dish, set aside.
Cream together the butter and sugars until fluffy.
Add the vanilla, cocoa, salt and chia mixture, beating well.
Combine the flours, starch, guar gum, baking soda and baking powder.
Add half the dry mixture to the bowl, beating well, then mix in all the sour cream.
Beat in remaining dry ingredients.
Fold in the chocolate chips, peanuts and cacao nibs.
Pour into the prepared pan and sprinkle with raw sugar. Let stand 20 minutes.
Bake 1 hour 15 minutes, until a toothpick inserted in the middle of the cake comes out with moist crumbs and the edges begin to pull away from the sides. Tent with foil if the top begins to overcook.
Let cool completely in the pan.
Serving Size: Makes one loaf, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 346.4
- Total Fat: 18.7 g
- Cholesterol: 37.0 mg
- Sodium: 79.6 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 5.6 g
- Protein: 5.6 g
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