rants & recipes

Ingredients:

• 250 g all-purpose flour (2 cups)
• 270 g sugar (1 1/3 cups)
• 1/2 tsp each cinnamon, nutmeg, allspice, salt
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tbsp gypsum (optional, calcium supplement)
• 1/2 cup toasted walnut pieces
• 1/2 cup vegan chocolate chips
• 112 g Earth Balance (1/2 cup), room temperature
• buttermilk: 1/3 cup soymilk + 1 tsp lemon juice
• 1 tsp vanilla
• 55 g (1/2 4. oz tub) applesauce
• 1 tbsp ener-g, prepare with 2 tbsp water
• 295 g avocado (2 large avocados)

Instructions:

1. Preheat oven to 350 degrees. Grease and parchment a 9*5 loaf pan.
2. Mix dry ingredients together. Add chips and nuts.
3. Cream 'butter and sugar.
4. Peel and dice avocados.
5. Combine butter mixture and avocados in a food processor until smooth.
6. Add buttermilk and vanilla and pulse to combine.
7. Prepare ener-g.
8. Make a well in dry ingredients. Add avocado mix and ener-g.
9. Fold gently to combine wet and dry ingredients.
10. Bake for 60-70 minutes. Cool in pan for 10 minutes.

Notes:

• Combination of this recipe and my pumpkin quick bread recipe.
• This may have been better with dried fruit, instead of the chocolate chips.
• The top was also a little crunchier than I would've liked - would be nice with a cashew butter cream, though. Next time, I may decrease the baking powder (think I've read that too much can cause crunchy crust??)