Wellness & Natural Food

Vegan chocolate chip loaf

Written by Veronica Lavenia

For a cultured and brilliant mind like Leonardo Da Vinci “Simplicity is the supreme form of sophistication”. Refined quote to indicate that true beauty, art, in its broadest sense and elegance does not require frills. 

This quote has not found equally favorable feedback in contemporary times where, often, the meaning of “simplicity” is debased, assimilated to the concept of banal, uninteresting.

Simplicity, on the contrary, just as Leonardo Da Vinci argues, has an extremely important impact on actions. Simplicity always leaves its mark. Simplicity needs little but must always be fed with quality. And quality implies knowledge.

When it comes to food, simplicity should be the norm. This implies few but sustainable and quality ingredients.

Vegan chocolate chip loaf is made with organic, unrefined flours, cornstarch, ideal in the eggs free preparations (as well as potato starch), raw coconut sugar, of course EVOO and water. It remains compact but not moist. This makes it perfect for being soaked in milk or tea for breakfast or tea time. The chocolate drops give a delicious crunchy touch. 

In the absence of an egg replacer, you can mash  one ripe banana and add it to the mixture or two apples, also perfect as thickeners. Dates syrup can another perfect sweetner, with a low glycemic index and delicate taste.

A comforting guilt free cake, suitable for everyone on any occasion. 

PH: Veronica Lavenia

Vegan chocolate chip loaf: Ingredients

Serves 6-8

50 g (5 oz) Farro flour, sifted

150 g (5 oz) cornstarch/cornflour

50 g (2 oz) white almond flour

1 tsp organic baking powder

80 g (3 oz) raw coconut sugar

Pinch of sea salt

150 (5 oz) dark chocolate chips, unsweetened

1 tbsp organic egg replacer

80 ml (3 fl oz) mild Extra virgin olive oil

150 ml (3 fl oz) warm water

2 tsp organic Vanilla “Bourbon” powder

PH: Veronica Lavenia

Vegan chocolate chip loaf: Method

1. Preheat the oven to 180 ° C.
2. In a bowl, pour the flours, baking powder, coconut sugar, sea salt and chocolate chips.
3. In another bowl, pour and mix the egg replacer with EVOO, water and vanilla.
4. Pour the dry ingredients and mix.
5. Pour the dough into a baking mold, lined with parchment paper, and for about 35-40 minutes. 

Dont’ miss:

Gluten free quinoa banana bread

Gluten free citrus loaf

Orange gluten free cookies

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About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Columnist for "The Wolf Post ("EVOO Stories; Food & Wellness; books reviews).