A Friday Treat!Posted: November 11, 2011
Last week I mentioned how my taste buds were just dying for a piece of gingerbread. I have no idea why, but I simply couldn’t get the thought of it off my mind (and I don’t even know where it came from to begin with?!) Well, deciding to go with the craving- I ended up baking a batch. BUT! The recipe I’m sharing with you today is a little less traditional. Firstly, I baked it in muffin form because it’s always nice to have things in individual portions (this also makes it a lot easier if you intend giving a few away!). I also decided to omit the oil and make use of (don’t freak out here!) mashed sweet potato. You don’t even really taste it but wow- it creates such a lovely moist, soft centre. Then…last but not least, I incorporated a touch of cocoa and dark chocolate to the mix. I can never say no to a bit of dark choc!
Anyone still there? …………..
Phew! … thought I may have scared you off with those ingredient combinations.
These can be best described as a sort of “brownie-muffin-type-thing”. Hmmmmm… ok the name does need some work, but in all seriousness- give these a try the next time you’re asked to bake something and your mind suddenly feels leeched of ideas (because it does happen, let’s face it).
Oh, and not that I was counting or anything…but there are approx 45 days until Christmas!!!!!
*Happy dance, Happy dance*
Dark Chocolate Ginger Quickbreads (It’s the best I could do!)
What you’ll need:
2 cup brown rice flour
¼ cup cocoa
2 tsp baking powder
1 Tbsp ground ginger
2 tsp cinnamon
½ tsp salt
1 medium sweet potato, cooked and pureed
2 Tbsp Blackstrap Molasses
100g dark chocolate melted
2 cups buttermilk
What to do:
Preheat oven to 180 ‘C and grease a muffin pan or bread tin. Combine all the dry ingredients together in a bowl. Place the cooked and mashed sweet potato in another bowl, adding the molasses and melted chocolate. Slowly stir in the buttermilk. Fold the dry ingredients into the chocolate mixture (careful not to over-mix otherwise you’ll end up with nasty-looking “tunnels” from where the air bubbles escaped) and spoon into the muffin pan. Bake in middle of the oven for 15-20 mins or until a toothpick inserted into the centre, comes out clean. Allow to cool slightly before turning out (I KNOW it’s hard to wait…but you’ll be fine!)