Chocolate Rosemary Bread

This bread is insanely delicious.  My roommate made this one night, and I could not stop eating it!  She used chunks of 100% dark chocolate for me, and I was worried it would be too bitter, but it was perfect.  Somehow the sweetness of the dough balances it all out, and the rosemary adds a fresh fragrant layer to this bread.  I am a sucker for any uniquely savory/sweet combination of foods and this bread did the trick. This recipe is adapted from Kim Boyce's cook book, Good to the Grain.

Ingredients

• 2 and 1/4 cups of gluten free flour mix
• 1 and 1/2 tsps of baking powder
• 3/4 tsps salt
• 1 cup of olive oil
• 3/4 cup of agave 
• 3/4 cup of rice or almond milk
• 3 eggs
• 1 1/2 tbs of fresh rosemary, finely chopped
• 5 oz of 100% chocolate, chopped into small chunks

Directions 

1. Preheat the oven to 350 degrees.  Coat a 9 inch pan with olive oil.
2. Sift and mix together the dry ingredients in a large bowl.
3. In another bowl, whisk the eggs well.  Mix in the olive oil, milk and rosemary.  
4. Using a spatula, stir the wet ingredients into the dry ones, gently mixing together.
5. Mix in 2/3 of the chocolate.
6. Pour into the pan, and add the rest of the chocolate on top, letting the pieces sink in a bit.
7. Bake in the oven for 40 or so minutes until nice and golden on top.  
8. Let cool, slice and devour!