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