Lisasprojectvegan.com, had given my vegan white chocolate chips a few weeks ago. I am not a huge fan of white chocolate, and so they sat on my counter for those few days. Just waiting. Cookies seemed obvious, and I wanted to use then in something a little more out of the box.
Since we were having breakfast and my nephews had spent the night, I thought something seemingly decadent was in order. They didn't need to know that I made the bread with spelt flour, flax meal and a high fiber blend of oat bran, wheat germ and more flax. Oh and 3 bananas to boot. We barely waited for it to cool...it was moist and sweet and chocolate-y. The entire loaf was finished in just one sitting!
Preheat the oven to 350 degrees. Use a 9x5 inch loaf pan lined with parchment paper. Leave an inch on each side of the pan to use as handles to lift the loaf out after it is finished cooking.
In a medium bowl whisk together:
2 1/4 cups spelt flour
1/3 cup pure cocoa
2 tablespoons flax meal
2 tablespoons Bob's Red Mill High Fiber cereal (or just more flax meal)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla powder (you can use 1 teaspoon of pure vanilla instead, but in the liquids)
In another medium bowl whisk together:
1 cup non-dairy milk (I used oat)
1 tsp apple cider vinegar
2/3 cup organic sugar
2 tablespoons canola oil
3 ripe bananas mashed very well
Fold the dry ingredients into the wet ingredients until just combined.
Add 2 tablespoons of warm water.
2/3 cup white chocolate chips (chocolate chips are fine too!)
Fold until just combined.
Pour the batter into your prepared loaf pan and bake at 350 degrees for 35-45 minutes or until a toothpick inserted comes out clean.
Let it cool in the pan for 10 minutes and then lift it out by the parchment paper handles onto a wire rack. Eat it or cool it! Yum either way!