Balsamic Cherry Chocolate Bread is a sumptuous treat that blends the tartness of cherries with the deep, rich notes of chocolate, all enhanced by a hint of balsamic vinegar. The use of quinoa flour and ground almonds brings a delightful texture and nuttiness, while the cocoa powder adds a chocolatey decadence that’s hard to resist. Each slice offers a burst of cherry flavour, enhanced by the subtle acidity of the balsamic vinegar, making it the perfect accompaniment to your morning coffee or as a sweet end to a meal.
Ingredients:
Cherries:
- 14oz cherries (frozen, thawed)
- 2 teaspoons balsamic vinegar
- 1 teaspoon vanilla extract
- Pinch of salt
Dry:
- 1 3/4 oz quinoa flour
- 1 3/4 oz cocoa powder
- 2 1/4 oz ground almonds
- 7 oz coconut sugar
- 1 tbsp psyllium husks
Wet:
- 5 oz zucchini (peeled)
- 1 Tbsp almond butter
- 2 dates (soft, stoned)
- ¼ cup water
- ½ teaspoon salt
Method of cooking:
Start by combining the cherries with the balsamic vinegar, vanilla extract and a pinch of salt in a bowl. Gently crush them with your hands a few times to mix and release the juices.
Spread the cherry mixture on a small baking tray and bake at 115°F (46°C) for 5 hours, until sticky and infused with the balsamic and vanilla flavours.
In a large bowl, mix together the dry ingredients: quinoa flour, cocoa powder, ground almonds, coconut sugar and psyllium husks.
Add the balsamic vanilla cherries to the dry ingredients.
Blend the wet ingredients – courgette, almond butter, dates, water and salt – in a high-speed blender until smooth and creamy.
Pour the wet ingredients into the dry and mix well. The mixture will thicken after about 5 minutes.
Once thickened, shape the mixture into 2 small loaves and dry on a mesh drying tray for 8 hours at 115 degrees F.
