Chocolate Hazelnut Bread
This chocolate hazelnut bread is a must try! It is very soft and moist and it is sweetened just right. Top it with some chocolate chips or powdered sugar for a little extra sweetness.
Ingredients
- ½ cup dry roasted hazelnuts, unsalted (123g)
- 1½ cups water (356ml)
- 2 eggs
- ½ cup maple syrup (155ml)
- ⅓ cup oil, canola or avocado (69ml)
- 1½ cups sorghum flour (200g)
- ¾ cup tapioca flour / starch (90g)
- ½ cup cacao or cocoa powder (43g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- chocolate chips for topping, optional (I use Hu No Added Sugar Chocolate Chips)
Instructions
- Preheat the oven to 375°F and lightly oil a bread pan.
- In a high speed blender, pour in the hazelnuts and water. Blend on high for 1 minute and set aside.
- Then in a medium sized mixing bowl, add in the eggs, maple syrup, oil, and hazelnut milk with pulp. Stir together well.
- Next, add in the sorghum flour, tapioca flour, cacao powder, baking powder, and salt. Stir the ingredients together and use a whisk to ensure the batter is smooth without any clumps of flour.
- Now, pour the batter into the prepared bread pan. Bake on the middle oven rack for 35 minutes. At this point, you will remove the pan from the oven and cover the pan with foil or sprinkle the bread with chocolate chips and then cover with foil. Return the bread to the oven to bake for an additional 25 minutes. Insert a toothpick to test if it is done. It is ready when the toothpick is coated with a few sticky crumbs.
- Allow the bread to completely cool before serving.