Four-Chocolate Sour Cream Quickbread

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Four-Chocolate Sour Cream Quickbread calories by ingredient


Introduction

Chocolate comes in four forms here - cocoa, cacao nibs, chocolate candy peanuts and chocolate chips! Sour cream and chia seeds turn this gluten free, eggless loaf cake into almost baked fudge in consistency, while quinoa flour and candy-coated peanuts add a rich nuttiness. Chocolate comes in four forms here - cocoa, cacao nibs, chocolate candy peanuts and chocolate chips! Sour cream and chia seeds turn this gluten free, eggless loaf cake into almost baked fudge in consistency, while quinoa flour and candy-coated peanuts add a rich nuttiness.
Number of Servings: 12

Ingredients

    3 tbsp ground chia seeds
    cup warm coffee
    cup softened, salted butter
    cup sugar
    cup brown sugar
    1 tbsp vanilla
    cup cocoa
    tsp salt
    1 cup quinoa flour
    cup sorghum flour
    ⅓ cup potato starch
    1 tbsp guar gum
    1 tsp baking soda
    tbsp baking powder
    2 cups low-fat (not fat free) sour cream
    cup miniature chocolate chips
    ⅓ cup chocolate covered peanuts or toasted nuts (optional - peanut M&Ms are GF)
    1 tbsp cacao nibs
    1 tsp raw sugar, for topping

Directions

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.