Hazelnut Chocolate Loaf (gluten-free)
Servings
12
servingsPrep time
30
minutesCooking time
25
minutesIngredients
140 g hazelnuts, best dry roasted in pan and then skins rubbed off, ground
140 g buckwheat flour
40 g FAIR-TRADE cocoa powder
2 tbsp coconut sugar or sweetener of your choice
1 Tbsp psyllium fiber, ground
2 tsp baking powder
140 g dates, pitted and diced
400 ml water
- For the chocolate glaze
120 g FAIR-TRADE chocolate
50 ml plant mylk
Directions
- Preheat the oven to 190°C (top-/bottom heat). Mix the dry ingredients in a bowl.
- In a high-speed blender, blend the dates and water until smooth.
- Pour this mixture into the bowl with the dry ingredients and swiftly stir to combine (don’t over stir).
- Spread the dough evenly in the loaf tin. Bake for approx. 25 minutes or until an inserted wooden skewer comes out clean.
- Let cool down before glazing. For the chocolate glaze I melt 120g FAIR-TRADE chocolate with 50ml plant mylk in a bowl that sits in hot water.
- After spreading the chocolate onto the loaf, garnish it with more chopped hazelnuts.
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