{Nourish} Healthy Cooking Video: Double Chocolate Raspberry Quickbread

Holidays beg for baked goods like this Double Chocolate Raspberry Quickbread, which we plan to whip up for a Mother’s Day brunch with friends. Yes, this quickbread that I created in partnership with Simply Sorghum, happens to be gluten-free and dairy-free but it definitely isn’t lacking in flavor or decadence. You might even venture to say it’s pretty darn nutritious. You’ll definitely vouch for all of its deliciousness!  

If you’re new to this blog, I’ll let you in on a little secret. I have never been a huge fan of baking because I am semi-allergic to precise measurements. That being said, I have found that quickbreads, like this one, tend to be fairly forgiving and that is why they are my go-to baked good. Easy and fool-proof, this Double Chocolate Raspberry Quickbread takes minutes to mix up. Then, once it is in the oven, it’s hands-off which gives your time out of the kitchen. Love that! Great as an on the go snack or chocolaty breakfast, you can make it ahead, or serve it warm from the oven. 

One-Bowl Beauty

The ease of mixing all of the ingredients in one bowl should not be overlooked. Less clean-up is a dream. Quick tip, sprinkle the baking powder evenly over the dry ingredients when you add them to the bowl. That way you know it’s more likely to evenly disperse in the batter. Otherwise, measure and dump. Yes!

Baking with Sorghum Flour

When it comes to gluten-free baking, almond flour has been my go-to, but it can have a heavy texture when used in loaves. That’s why I opted for a mix of almond flour and a gluten-free flour blend. I like to choose a gluten-free flour that includes whole grain sorghum flour. Whole grain sorghum flour adds a mild nutty flavor as well as nutritional density. Whole grain sorghum is an excellent source of fiber and good source of protein. It also boasts a number of vitamins and minerals including phosphorus, vitamin B6, magnesium, niacin, iron, potassium and selenium.

Look for a gluten-free flour blend that contains whole grain sorghum flour. 

Make your own Gluten Free Flour Blend

It is easier than you think to make a gluten-free flour blend and once you do, you’ll have it on hand for your everyday cooking and baking needs. Here are a few recipes to try.

Recipe # 1 (from simplysorghum.com)

  • 1/3 cup sorghum flour
  • 2/3 cup garfava bean flour (a blend or garbanzo bean and fava bean flour)
  • 1 cup cornstarch
  • 1 cup tapioca starch/flour

Recipe # 2

  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup (96 g) potato starch
  • 1/4 cup (40 g) white rice flour
  • 1/4 cup (30 g) tapioca flour

Storing Baked Goods 

The most important thing to remember is that the bread should be completely cooled before your store it. If not, the heat will create steam and moisture which grows mold much faster. Once the bread is cooled, wrap the quickbread in plastic wrap. Avoid wrapping the bread on a plate as there is more air that can get to the bread. Plastic wrap or a plastic zip-lock bag. You could also try a sustainable, plastic-free option like Bee’s Wrap! It’s a favorite in our house. 

Once wrapped, it will last on at room temperature for 3-5 days. You can also wrap and freeze for up to 3 weeks. 

Gluten Free Chocolate Raspberry Bread

Prep

Cook

Inactive

Total

Yield 8-10 slices

Ingredients

  • 2 Eggs
  • ½ cup real maple syrup
  • 1 cup unsweetened vanilla almond milk
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1  cup Gluten Free Flour Blend (Bob’s Red Mill) with Sorghum Flour
  • 1 1/2 cups almond flour
  • ¼ teaspoon salt
  • 3 teaspoons baking powder (1 tablespoon)
  • ¼ cup unsweetened dark cocoa powder
  • ½ cup mini chocolate chips
  • 1 cup frozen raspberries

Instructions

  • Preheat the oven to 375 degrees.
  • In a medium sized bowl, use a whisk or hand mixer, combine the eggs, maple syrup, almond milk, coconut oil and vanilla.
  • Add to the bowl, the gluten free flour, almond flour, salt, baking powder and dark cocoa powder. Whisk to combine. The final batter should be smooth and free of lumps.
  • Fold in the mini chocolate chips and raspberries.
  • Pour the batter into a lined baking dish. Bake for 45-55 minutes or until a test toothpick inserted into the center of the loaf comes out clean.
  • Cool before slicing

 

This is a sponsored post. All opinions are my own and I only work with products that I personally use and recommend. 

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