1 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup almond meal
1/4 cup unsweetened cocoa powder
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup bitter/semisweet chocolate chips
1/2 cup slivered almonds
2 pints fresh raspberries
1 cup skim milk
2 tablespoons oil
2 tablespoons plain yogurt (I used Greek yogurt)
I made this bread on a whim for a weekly potluck gathering my friends and I have arranged. Since I made a savory dish last time, I wanted to make something sweet this time around. I've adapted this recipe from another recipe I had for a sweet cornbread, and eliminated the cornmeal and used almond meal instead. The result is a dense, not too sweet, chocolatey bread with tart raspberries to balance it out. It was a hit at the potluck. And not too bad for you considering it was a sweet ending.
1.) Preheat oven to 375 degrees Farenheit.
2.) Whisk the flours, almond meal, cocoa powder, sugar, baking powder, and salt together. Stir in chocolate chips and almonds.
3.) Whisk the milk, oil, yogurt, and eggs in a separate bowl.
4.) Coat the raspberries with a little flour to prevent them from sinking to the bottom of the batter.
5.) Combine the wet ingredients into the dry ingredients. Stir until just combined. Fold in the raspberries
6.) Pour batter into a nonstick loaf pan. Bake for about 35-40 minutes. Take out when bread springs back slightly when poked with finger.
7.) Allow bread to cool before slicing, as it falls apart easily when warm. Enjoy warm or at room temperature.