Ingredients
- 1 1/2 cups spelt, white, or oat flour (180g)
- 1/4 cup cocoa powder
- 2 1/2 tbsp dutch cocoa (or additional regular)
- 1 1/2 tsp baking powder
- 3/4 tsp each: baking soda and salt
- 2/3 cup sugar, unrefined if desired
- 3/4 cup yogurt (or see substitution note above)
- 2/3 cup milk of choice
- 1/4 cup oil, peanut butter, or additional yogurt
- 1/2 cup mini chocolate chips (not optional)
- 1 1/2 tsp pure vanilla extract
- optional 1/4 tsp instant coffee
Instructions
- Preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir dry ingredients in a bowl, then add remaining and stir to form a batter. (If using peanut butter, gently heat it if not already easily stir-able.) Smooth batter into the pan. Bake on the center rack 40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let cool completely, as it becomes easier to slice after sitting a few hours. Taste and texture are ten times better the next day if you can wait!
