The texture of this little bread is amazing. Try to imagine silky smooth sand, unctuous and moist, plus chocolate chips, and you’re close. It’s sweet, but not like dessert, more like morning sunshine and birdsong.
½ cup brown rice flour (8 TBLSP)
1 TBLSP oat flour (or other flour)
1 TBLSP flaxseed meal
1 TBLSP chia seeds
¼ cup unsweetened applesauce (4 TBLSP)
1 TBLSP maple syrup
1 TBLSP olive oil
½ TBLSP coconut oil
1 TBLSP vegan chocolate chips
½ TBLSP lemon juice
Zest of ¼ lemon
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
For the Glaze (optional):
1 teaspoon brown rice syrup or maple syrup
Preheat the oven to 350 degrees Fahrenheit. Spray two ramekins or a small loaf pan with non-stick cooking spray.
- In a small bowl, add all the ingredients. Stir it thoroughly so that there aren’t any lumps. (The chia seeds will want to clump together.)
- Glop the batter into the prepared pans and smooth the top.
- Bake for 25 minutes, or until a toothpick inserted into the middle comes out clean.
- Let it cool to room temperature in the pan on a wire rack. Once it’s cooled, remove it from the pan, and if desired, drizzle the brown rice syrup (or maple syrup) on top.