A Quartet of Snack Bites: Cinnamon Raisin Bagel, Cranberry Raspberry, Chocolate Blueberry Chipotle, Chocolate Chip Cookie Dough

from left: chocolate blueberry chipotle, cranberry raspberry, chocolate chip cookie dough, cinnamon raisin bagel

Protein bars have become a ubiquitous part of snack time, handy for whenever blood sugar takes a dip. I like to eat them when my tummy begins to rumble, but they are too big to be considered a snack. Instead of eating a partial bar and tucking the rest away for the future (yes, I do this), I decided to make a smaller version that I call “snack bites.”

To come up with my one-bite nibbles, I thought about the basic formula for a whole food protein bar. They usually contain dried fruit, nuts, nut or seed butter, and spices or other flavorings. There are many choices in each category with substitutions galore, such as using sunflower seed butter in place of almond butter or cardamom instead of cinnamon. The possibilities are endless with an appeal for a variety of tastes.

Working with this template I made four combinations to suit any craving — there’s chocolate, sweet, tart, and spicy alongside a variety of fruit and nuts. So, grab whatever you have in the cupboard to mix and match for this quartet of tasty bites.

Cinnamon Raisin Bagel Snack Bites

2 dates
1/2 cup rolled oats
1/4 cup raisins
2 tablespoons creamy almond butter
1 tablespoon maple sugar
for rolling in:
1 tablespoon vegan sugar
1/2 teaspoon powdered cinnamon

Soak the dates in boiling water for 15 minutes. Drain but save the soaking water to add later if the mixture is too dry. Line a rimmed baking sheet with parchment paper and set aside.

Place the rolled oats in a food processor fitted with the S-blade and pulse to make a coarse flour. Add the drained dates, raisins, almond butter, and maple sugar to the bowl of the food processor. Pulse until the mixture just starts to clump together and holds together when squeezed between your fingers. If the mixture is too dry then add a bit of date soaking water. If it is too wet, add more oats.

Combine the vegan sugar and cinnamon in a shallow bowl and put it next to the lined baking sheet. Scoop a tablespoon of mixture into your hands and roll it into a ball. Place the balls on the lined baking sheet as they are formed. When all the balls are formed, roll 2 or 3 at a time in the shallow bowl until each is coated with cinnamon sugar. Place them back on the lined baking sheet as you work.

Snack bites can be stored in an airtight container in the refrigerator for up to a week or the freezer for 2 – 3 months. Makes 10 – 12 bite-sized snacks.

Cranberry Raspberry Snack Bites

1/8 cup dates
1/8 cup dried cranberries
1/4 cup walnut pieces
1/2 teaspoon orange zest
1 teaspoon tahini
1/4 teaspoon ground flaxseed
1/8 cup almond meal
for garnish:
1/8 cup ground freeze dried raspberries

Soak the dates in boiling water for 15 minutes. Drain but save the soaking water to add later if the mixture is too dry. Line a rimmed baking sheet with parchment paper and set aside.

Place the drained dates, dried cranberries, walnuts, orange zest, tahini, ground flaxseed, and almond meal in the bowl of a food processor fitted with the S-blade. Pulse until the mixture just starts to clump together and holds together when squeezed between your fingers. If the mixture is too dry then add a bit of date soaking water. If it is too wet, add more almond meal.

Scatter a bit of almond meal on a cutting board and put it next to the lined baking sheet. Place the ground freeze dried raspberries in a shallow bowl and put it near the lined baking sheet. Remove the mixture from the food processor and place it on the cutting board. Scatter a bit more almond meal on top of the mixture and roll it out to 1/4-inch thick. Use a small heart-shaped cookie cutter to portion the dough (my cutter made 12 hearts). Dip one side of a cut-out heart into the shallow bowl with the dried raspberry powder and place it on the lined baking sheet as you work to dip all of the hearts.

Snack bites can be stored in an airtight container in the refrigerator for up to a week or the freezer for 2 – 3 months.

Chocolate Blueberry Chipotle Snack Bites

1/4 cup dates
1/4 cup dried blueberries
1/2 cup raw, unsalted almonds
1/8 cup cocoa powder
1 tablespoon almond butter
1/2 teaspoon vanilla extract
generous pinch chipotle powder
for rolling in:
1/4 cup ground freeze dried blueberries

Soak the dates in boiling water for 15 minutes. Drain but save the soaking water to add later if the mixture is too dry. Line a rimmed baking sheet with parchment paper and set aside.

Place the drained dates, dried blueberries, almonds, cocoa powder, almond butter, vanilla, and chipotle powder in the bowl of a food processor fitted with the S-blade. Pulse until the mixture just starts to clump together and holds together when squeezed between your fingers. If the mixture is too dry then add a bit of date soaking water. If it is too wet, add more cocoa powder.

Put the ground freeze dried blueberries in a shallow bowl and put it next to the lined baking sheet. Scoop a tablespoon of mixture into your hands and roll it into a ball. Place the balls on the lined baking sheet as they are formed. When all the balls are formed, roll 2 or 3 at a time in the shallow bowl until each is coated with the blueberry powder. Place them back on the lined baking sheet as you work.

Snack bites can be stored in an airtight container in the refrigerator for up to a week or the freezer for 2 – 3 months. Makes 10 – 12 bite-sized snacks.

Chocolate Chip Cookie Dough Snack Bites

1 graham cracker sheet
1/2 cup raw, unsalted cashews
4 teaspoons date paste or caramel
1 teaspoon chocolate tahini (I used Soom Chocolate Tahini) or chocolate syrup
1 tablespoon mini chocolate chips

Line a rimmed baking sheet with parchment paper and set aside.

Place the graham cracker in a food processor fitted with the S-blade and pulse to make small crumbs. Add the cashews, date paste, and chocolate tahini. Pulse until the mixture just starts to clump together and holds together when squeezed between your fingers. If the mixture is too dry then add a bit of chocolate tahini. If it is too wet, add more graham cracker crumbs.

Put the mixture in a bowl and stir in the mini chocolate chips. Scoop a tablespoon of mixture into your hands and roll it into a ball. Place the balls on the lined baking sheet as they are formed.

Snack bites can be stored in an airtight container in the refrigerator for up to a week or the freezer for 2 – 3 months. Makes 10 bite-sized snacks.

Until next time, happy non-baking!

Vanilla Chocolate Chip Cake Bites

vanilla chocolate chip cake bites
vanilla chocolate chip cake bites

It’s been one snowstorm after another where I live. With the cold, blustery days I just want to cozy up to a hot cup of tea and a sweet snack. The thing is I’m a little burnt out on cookies (see all of the cookie posts I did last month).

Making a cake seems like too much effort, and a bigger treat that I have in mind. What I need is a two-bite snack. Perhaps a cake bite?

My recipe search uncovered an easy, smaller cake that I could convert into mini cakes without much effort. I have a pan that makes individual brownies, which is a life-saver for high altitude bakers, and I realized it was ideal for my cakelets. So, I had the basics covered.

To adapt the recipe for high altitude, I decreased the baking powder and completely omitted the baking soda. The original recipe was for a cake and smaller versions often need quite a bit less leavening. I also added a smidge more liquid to account for dryness at altitude, and reduced baking time for the smaller pastries.

The final change was to add brown sugar. Seeing as I was no longer making a cake but veering into blondie territory, this ingredient was added for a slightly chewier texture. The result was a moist, delectable, and perfectly-sized nibble to chase away winter’s chill.

Vanilla Chocolate Chip Cake Bites inspired by Vegan Choc Chip Loaded Cake

1 cup non-dairy milk (I used Take Two Original Barley Milk)
1 tablespoon applesauce
1 teaspoon apple cider vinegar
1/3 cup maple syrup
1/4 cup canola oil
1.5 teaspoons vanilla extract
2 cups all purpose flour
1.25 teaspoons baking powder
1/2 teaspoon sea salt
2 tablespoons brown sugar
3/4 cup vegan chocolate chips

Preheat oven to 350F. Grease the cups of a brownie pan. Alternatively, use a cupcake pan with paper liners.

Place the non-dairy milk, applesauce, apple cider vinegar, maple syrup, oil, and vanilla in a large bowl. Whisk to combine. Place the flour, baking powder, salt, and brown sugar in a medium bowl and whisk together. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.

Portion the batter into the sections of the prepared brownie pan (or into muffin liners). Bake for 16-18 minutes, or until a toothpick inserted into a cake bite comes out clean. Note: It will take a few more minutes to bake cupcakes.

Move the baking pan to a wire rack and allow the bites to cool completely. Remove cake bites from the pan. Store leftovers in an airtight container in the fridge. Makes 12 cake bites.

Until next time, happy baking!

Raspberry Chocolate Chip Krispie Rice Snacks

Raspberry Chocolate Chip Krispie Rice Snacks
Raspberry Chocolate Chip Krispie Rice Snacks

Ah, September. It may not be autumn yet, but it’s peeking around the corner. With the glimpse at future cool weather, we rush out to enjoy the last of summer’s sun. For me this means walks along the water, strolls at local farms, and outdoor cooking. And, with a weekend of sharing meals outdoors, there will be marshmallows. At least once.

Oftentimes I use marshmallows to make s’mores (with recipes here, here, and here), but my current inspiration was Rice Krispy Treats. Searching around I discovered that you can add jam to the melted marshmallows. Who knew?! With no baking required the recipe needed no high altitude changes, just a few vegan substitutions. I used vegan butter and margarine in place of the dairy versions. I also used seedless raspberry jam, as that is my preferred jam in desserts, and added mini chocolate chips to appease my chocolate craving hubby. These tasty treats can be enjoyed outside, before or after your dinner comes off of the grill.

Raspberry Chocolate Chip Krispie Rice Snacks adapted from Strawberry Jam Rice Krispies Treats

2.5 Tablespoons margarine or vegan butter
5 ounces vegan mini marshmallows
1/4 cup seedless raspberry jam
3 cups brown rice cereal
1/4 cup vegan mini chocolate chips, plus more for garnish

Grease an 8 x 8” baking pan and set aside. Be sure to have your ingredients measured and close at hand (called “mise en place”) because things go fast once the marshmallows have melted.

Melt the margarine in a large pan on a burner set to medium-low heat. Add the marshmallows and stir occasionally until they melt. When melted, remove the pan from the heat and add the jam to the pan. Stir to combine. Add the cereal to the pan and stir to coat. Add the mini chocolate chips to the mixture and stir just to combine. (They will melt a bit, but the smears are tasty.)

Krispie Rice Snacks mise en place
Krispie Rice Snacks mise en place

Pour the cereal mixture into the greased baking pan. Smooth the top of the mixture with a spatula, pressing down firmly into the bottom and corners of the pan. Sprinkle a few mini chocolate chips over the top and press them in gently with your fingertips. Let the treats cool for 2 hours, then cut into squares.

Until next time, happy non-baking!

Brown Sugar Rice Krispie Treats

brown sugar rice krispie treats
brown sugar rice krispie treats

With temperatures hovering around 100F I vowed not to turn on the oven. That meant no baking of any kind, including that of tasty desserts. Still I was craving a yummy snack so I turned to the classic Rice Krispie Treats. After the ingredients spend a short time in a saucepan and then a mixing bowl, they transform into a cool and decadent pleasure.

I have offered various versions of this in the past, but I delved deep into my archives to find a brown sugar cereal bar. The website I retrieved it from is defunct, so I am glad to share my take on these Krispie Bars. The recipe was already vegan and needed no high altitude adjustments. The changes made were to adapt the ingredient amounts for my tastes, including the addition of chocolate chips. These cereal bars taste a bit caramely, a bit marshmallowy, a bit chocolatey, and a whole lot of delicious.

Brown Sugar Rice Krispie Treats

2.5 cups brown rice crisps cereal
2 TBS + 2.5 tsp light brown sugar, packed
1 TBS almond milk
1/8 tsp sea salt
2 TBS vegan margarine or coconut oil, plus extra to grease the pan
1/2 tsp vanilla extract
5 oz (or 14 large) vegan marshmallows
1/4 cup mini vegan chocolate chips

Line and grease an 8 x 8” pan with foil, leaving an overhang to help lift the finished bars from the pan. Pour the cereal into a large bowl and set aside.

In a saucepan, over medium-low, heat the brown sugar, milk, salt, and 1 TBS margarine. Cook for 5 minutes, whisking continuously, until the mixture looks like caramel sauce. Add the vanilla and cook an additional minute. Whisk in the remaining 1 TBS margarine until completely combined. Remove from heat and immediately add the marshmallows, stirring until smooth. Pour marshmallow mixture over the cereal and stir until partially combined. Add the chocolate chips and stir until well combined.

Press the mixture firmly into the prepared pan. Allow to cool before removing from the pan and placing on a cutting board. Cut into 16 squares, or maybe just 9 squares as I did.

Until next time, happy non-baking!

Custom Muffins with Glazes

custom muffins with custom glazes
custom muffins with custom glazes

I ran across a recipe for a customizable muffin and it intrigued me. The concept was to have a “base” that you can vary any way you like. Berries could be stirred in, or nuts, or chocolate chips, or candies … you get the idea. It seemed like a fantastic way to make multiple flavors at one time without baking dozens of muffins at once. You could make a variety pack for yourself, or have several flavors to give as treats. I wanted to so something special for my neighbors, so I decided that four different muffins might put smiles on their faces. And, since I can’t leave well enough alone, I opted to make a different flavored glaze for each muffin flavor.

To veganize the recipe, I curdled cashew milk as a stand-in for buttermilk. In place of regular unsalted butter, I used Flora unsalted plant butter. Lastly, aquafaba was my egg substitute. To account for high altitude, I reduced the amount of baking powder and the oven temperature. Despite all of these changes to the original recipe, the muffins turned out tall and beautiful. My neighbors said they were great, and I enjoyed the diversity of the ones I saved for me.

Custom Muffins with Glazes adapted from Ultimate Muffins

4 TBS unsalted vegan butter (like Flora plant butter)
1 cup + 1 tsp non-dairy milk
1 TBS apple cider vinegar
2 cups all purpose flour
2.5 tsp baking powder
1/2 tsp fine sea salt
1/4 cup vegan sugar
1/4 cup light brown sugar, packed
3 TBS aquafaba
1 tsp vanilla extract
Custom mix-ins:
blueberries, fresh or frozen, drained if needed; 4 – 6 per muffin
chopped berries, fresh or frozen, drained if needed; 4 – 6 pieces per muffin
chocolate chips, regular or minis; 2-3 TBS
Custom glazes:
3 TBS powdered sugar, sifted
up to 1 tsp non-dairy milk
flavored extracts (such as vanilla, coffee, chocolate, lemon, orange)

Preheat oven to 375F. Line a standard muffin tin with paper cups and spray the cups with nonstick cooking spray. Melt vegan butter in a small saucepan and set aside to cool. Place non-dairy milk in a jar and add the apple cider vinegar. Place the lid on the jar and shake gently to combine. Let sit for 15 minutes to curdle.

Into a large bowl, sift together the flour, baking powder, and salt. Add the sugars and whisk to combine. In a medium bowl, whisk together the melted butter, curdled milk, aquafaba, and vanilla. Add the wet ingredients to the dry and stir just until combined. Remove 1/2 cup of batter to a bowl. Scoop the remaining batter into separate bowls, one per flavor. (I made 4 flavors, 3 muffins each, so I scooped 1/4 of the remaining batter each into its own bowl). Add the mix-ins, one flavor per bowl, and fold in gently. (I added 18 small blueberries to one bowl of batter, 12 bits of chopped cherries to one bowl, 15 bits of chopped raspberries to one bowl, and 2 TBS of mini chocolate chips to the last bowl).

Divide the 1/2 cup of reserved plain batter between the 12 muffin cups, as a layer on the bottom of the muffin cup. (This keeps the mix-ins from sinking to the bottom of the muffin). Next, fill the muffin cups 2/3 full with the flavored batters, one flavor per muffin cup. Bake for 18-20 minutes, rotating the muffin tin halfway through baking, until a toothpick inserted in the center comes out with a few crumbs. Move the tin to a wire rack to cool for 5 minutes. Once cooled slightly, tip the muffins out onto the rack to finish cooling.

baked custom muffins, 4 flavors
baked custom muffins, 4 flavors

While the muffins cool, make the glazes. Add the powdered sugar and 1/2 tsp nondairy milk to a bowl. Add more milk, one drop at a time, as needed to dissolve the powdered sugar without making it too runny. Divide the glaze base into individual bowls to make separate flavors. I added vanilla and coffee extracts to put on my chocolate chip muffins, vanilla extract only for the raspberry muffins, chocolate and vanilla extracts for the cherry muffins, and lemon extract with a sprinkle of lemon zest for the blueberry muffins). When the muffins have cooled, drizzle the glazes over the tops of the muffins.

Until next time, happy baking!

The Perfect Chocolate Chip Cookie

perfect chocolate chip cookie

the perfect chocolate chip cookie

You’re probably thinking … does she really need another chocolate chip cookie recipe? Yes, I do, because I found a new plant-based butter and it’s a game changer. This new butter, called Flora Plant Butter, consists mostly of plant oils. But it also contains faba bean protein, a component of aquafaba. Aquafaba is used by bakers to bind things together, and in my cookies this protein seemed to keep the butter from separating and getting oily. When vegan butter or margarine separates it can lead to greasy cookies, and I do not like greasy cookies.

I tried this new butter on a recipe of mine, Chocolate Chip Shortbread, so I didn’t have to worry about making vegan or high altitude changes. I did alter my original recipe to make it look, feel, and taste more like a classic chocolate chip cookie. If you like your cookies slightly chewy with crispy edges (like I do), then you will love these!

The Perfect Chocolate Chip Cookie

1 cup all purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp fine sea salt
1/2 cup Flora Plant Butter
1/2 cup slightly ground organic sugar
1/2 cup organic brown sugar, packed
1 tsp vanilla extract
3 TBS aquafaba (bean water)
1/2 TBS non-dairy milk
1 cup vegan chocolate chips

Preheat oven to 350F. In a medium bowl, sift together the flours, baking soda, and salt. In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Add in the vanilla, aquafaba, and non-dairy milk and beat again. Add in the sifted dry ingredients one cup at a time, beating between each addition. With a spatula, stir in the chocolate chips.

Flora plant butter

Flora plant butter

Using a scoop, portion out balls of dough onto two cookie sheets. Flatten each ball slightly with the heel of your hand. Bake for 14-16 minutes until the edges are firm. Let pans cool on a wire rack for 10 minutes, then move cookies to a wire rack to cool completely. Makes 24 cookies.

Until next time, happy baking!

Chocolate Chip Banana Cake Pan Cake

Chocolate Chip Banana Cake Pan Cake

Chocolate Chip Banana Cake Pan Cake

The very ripe bananas on my counter were calling my name. Although I do love my Chocolate Chip Banana Bread, I wanted something more decadent and more banana-y. A banana cake seemed appropriate. With plenty of mashed bananas in an easy cake pan form, the recipe I found sounded perfect. I just had to make it vegan and high altitude friendly.

To veganize it, I used whipped aquafaba instead of eggs. I also traded butter with Earth Balance Original Buttery Spread. (Note: I did not use the sticks because I wanted the lighter texture of the spread.) To help counter the affects at altitude I added more liquid and flour. However, vegan banana baked goods can be heavy so I added apple cider vinegar and a smidgen of baking powder to boost the lift.

Chocolate Chip Banana Cake Pan Cake adapted from Banana–Chocolate Chip Snack Cake

1 tsp apple cider vinegar
1/2 cup non-dairy milk
1/3 cup aquafaba, cold (the liquid from canned chickpeas)
2 cups + 1 TBS all purpose flour
3/4 tsp salt
scant 1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup vegan buttery spread (see note above)
1 cup + 3 TBS vegan sugar
1 cup mashed bananas (2 to 3 bananas, very ripe)
1 tsp vanilla extract
1 cup vegan chocolate chips

Adjust an oven rack to the middle position and heat oven to 350F. Grease and flour an 8 x 8” baking pan. Stir apple cider vinegar into the non-dairy milk and set aside. Add aquafaba to a stand mixer fitted with the whisk attachment and whisk for 5 minutes. Place whipped aquafaba in a separate bowl, and replace the whisk attachment on the stand mixer with the paddle.

Whisk the flour, salt, baking soda, and baking powder together in bowl. Using stand mixer fitted with paddle, beat the buttery spread on medium-high speed for a minute. Add the sugar and beat for 2 more minutes. Fold in whipped aquafaba. Add bananas and vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with milk in 2 additions, scraping down bowl as needed. Stir in half of the chocolate chips with a rubber spatula.

choose very ripe bananas

choose very ripe bananas

Transfer the batter to prepared pan and smooth top with the spatula. Sprinkle remaining chocolate chips evenly over top. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack. The cooled cake can be wrapped in plastic and stored at room temperature for up to 2 days.

Until next time, happy baking!

Chocolate Chocolate Chip Zucchini Muffins

large zucchini next to zucchini muffins

chocolate chocolate chip zucchini muffins

The giant zucchini from my local farm showed up right when my favorite food tester requested a snack he could grab for breakfast. Add to that the fact that everything is better with chocolate, and I needed treats for a neighborhood Labor Day party, and the Chocolate Chip Zucchini Muffin was born.

I started with a bread recipe that I scaled for muffins. To make the recipe vegan I omitted the eggs, as they aren’t necessary for muffins, and I made buttermilk from non-dairy milk and apple cider vinegar. For high altitude, I used a bit more liquid and I reduced the baking powder. Combine all that with a huge zucchini, or several smaller ones, and you have a delicious dessert for a crowd.

Chocolate Chocolate Chip Zucchini Muffins inspired by Craftsy’s Easy Chocolate Zucchini Bread

1 cup + 2 TBS non-dairy milk
1 tsp apple cider vinegar
2 cups all purpose flour
1/2 cup cocoa powder (not dutch process)
1 cup organic sugar
1/3 cup organic brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini
3/4 cup mini chocolate chips

Preheat oven to 350F. Place 15 liners in two muffin tins. Put non-dairy milk in a small bowl and whisk in apple cider vinegar. Set aside to curdle.

In a large bowl, sift together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt. Add oil and vanilla to the curdled milk and whisk together until well combined. Add wet ingredients to dry ingredients and stir until only a few streaks of dry ingredients remain. Fold in zucchini and chocolate chips, and stir until batter is uniform.

Fill muffin cups 2/3 full with batter. Bake 23-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the top springs back when lightly pressed. Let tins cool on a wire rack. Makes 18 muffins.

Until next time, happy baking!

Chocolate Chip Cookies with Yogurt

chocolate chip cookies with yogurt

chocolate chip cookies with yogurt

Last week at the Vegan Dairy Fair, I was asked what egg substitutes I used in my baking. My reply was that I have tried them all, from packaged egg replacer to tofu. That question got me thinking about revisiting egg subs. I hadn’t used yogurt in awhile, and my hubby was craving chocolate chip cookies, so the following recipe was created.

The original recipe was a healthier rendition of a standard chocolate chip cookie. It used yogurt instead of eggs, but I veganized it by making the yogurt non-dairy. I also modified it with vegan versions of the other ingredients. No changes were needed for high altitude because cookies are forgiving that way. I just tweaked a few of the steps and the oven temperature, and came up with a very tasty cookie.

Chocolate Chip Cookies with Yogurt adapted from Cornell University Cooperative Extension, Eat Smart New York!

1/2 cup organic sugar
1/2 cup organic brown sugar, firmly packed
1/2 cup vegan margarine
1/2 cup non-dairy vanilla yogurt
3/4 tsp vanilla extract
1 cup all purpose flour
3/4 cups whole wheat flour
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup vegan chocolate chips

Preheat oven to 350F. In the bowl of a stand mixer combine sugar, brown sugar, and margarine. Beat until light and fluffy. Add yogurt and vanilla and blend well. Sift together the flours, baking soda, and salt. Beat the flour mixture into the margarine mixture a cupful at a time. Stir the chocolate chips in by hand. Drop by rounded spoonfuls 2” apart onto cookie sheets. Bake for 15 to 17 minutes or until golden brown. Cool 1 minute, then remove from cookie sheets.

Until next time, happy baking!

Chocolate Chip Bread with Coffee Glaze

chocolate chip bread with coffee glaze

chocolate chip bread with coffee glaze

This week I was inspired by my hubby’s favorite Sunday breakfast — maple syrup dotted chocolate chip pancakes accompanied by an espresso drink. So for his tastebuds, and for yours, I sought out a chocolate chip quick bread to easily recreate the experience. The recipe I found was sweetened with maple syrup that echoes his syrupy pancakes. Then I decided that a coffee drizzle would really elevate the bread by combining chocolate and coffee. Hubby’s favorite flavor after chocolate is coffee, so the bread was a success.

To account for high altitude I made several changes. For better structure boosted by the extra protein in all purpose flour, I chose that type of flour instead of the pastry flour called for in the recipe. I also added a bit more flour for altitude. Next I reduced the baking powder and increased the baking soda for a bread that never fell, despite the high altitude. The original recipe was for a fruit bread so I easily exchanged chocolate chips for the fruit. I also added vanilla extract to enhance the chocolate chip taste and add moisture. This tea bread turned out beautiful and delicious.

Chocolate Chip Bread with Coffee Glaze inspired by Sweet and Natural by Meredith McCarty

for the bread
1.5 cups + 1 TBS all purpose flour
1.25 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup non-dairy milk
1/2 tsp vanilla extract
1 cup chocolate chips (I used Enjoy Life dark chocolate morsels)
for the coffee glaze
1/2 cup organic powdered sugar
1 TBS non-dairy milk
1/4 tsp coffee extract

Preheat the oven to 350F. Grease the inside of two of the four sections of a mini loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, whisk together the oil, maple syrup, 1/2 cup milk, and vanilla. Add the wet ingredients to the dry and whisk together until combined. Fold in the chocolate chips.

Transfer the batter to the two mini loaf sections. Bake for 32-35 minutes, until an inserted toothpick comes out with just a few crumbs. Cool the loaves on a wire rack for 10 minutes, then allow them to fully cool. Once cool remove the bread by running a knife around the sides of the bread and inverting the pan onto a wire rack. Next flip the bread right-side up onto a plate.

For the glaze, whisk together the powdered sugar, 1 tablespoon milk, and coffee extract in a small bowl. Drizzle the glaze over the bread once the bread is completely cooled.

Enjoy Life morsels with chocolate chip bread

Enjoy Life morsels with chocolate chip bread

Until next time, happy baking!