Chocolate Avocado and Coconut Loaf

Friday March 30, 2012


Elemental Custard

I often do my recipe formulating while im driving. It's the perfect quiet time to brainstorm ideas.

Do you ever find yourself driving along by yourself, singing away in your lovely tone deaf voice... when you spot a police car sitting on the edge of the road? It's like as soon as you see that cop, you INSTANTLY slam on the brakes. Even if you aren't going fast. Its an instant reaction..

BRAKE, oh wait... phew-I wasn't actually speeding...
This happened to me three times today! All I wanted to do was get home and make some delicious avocado and chocolate loaf!

I love using different ingredients to try and replace butter with a healthier fat. My go to is usually sunflower oil, but today I thought-- let's use avocados! Noone will ever know... I love chocolate for that.

Let me tell you - that avocado makes a deliciously moist loaf! This is something that you can feel good about eating. Healthy fats, minimal sugar, mostly natural sweeteners, whole wheat flour, and chocolate.

Elemental Custard

When I made this, I actually ended up forgetting to put in the maple syrup (I like things minimally sweet, but I think it really could have benefitted from including it- don't be like me). I ended up drizzling melted chocolate on top to make up for the lack of the syrup which went perfectly, it definitely made up for the missing sugar. I think it would also be delicious to throw some chocolate chips into the batter (in this case I would probably cut out a few tbsp of sugar since the chocolate chips would impart a hit of sweetness). Have fun with it!

Recipe: Chocolate Avocado and Coconut Loaf

Makes 1 loaf or 1 bundt or 12 muffins ( I used my mini loaf pan and made 4)

Ingredients:
1 cup whole wheat flour
1/2 cup coconut flour
1/2 cup all purpose flour
1 tsp baking soda
2 tsp baking powder
1 tbsp ground coffee
1 tsp cinnamon
1/4 cup + 2 tbsp sugar
1/4 cup maple syrup
1/2 cup cocoa powder
1 avocado mashed
2 tbsp coconut oil or sunflower oil
3/4 cup soymilk or milk
2 containers baby food prune puree
1/2 cup unsweetened shredded coconut + extra for garnish
3 eggs
1 tbsp vanilla

Method:

Preheat oven to 350 degrees F. Grease and flour a bundt or loaf pan (or a muffin tray). Combine flour, baking powder, baking soda, cocoa powder, cinnamon and ground coffee together in a large bowl.

Cream the avocado, coconut oil, maple syrup and sugar. Add eggs and whisk until fluffy. Add vanilla, milk and coconut.

Stir the wet ingredients into the dry and mix just until combined. Pour into pan, garnish with leftover shredded coconut and bake for ~30-40 minutes or until done (insert toothpick to see if it comes out clean). Let cool for 5 minutes before removing from baking pan and cooling completely on wire rack.

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