Ricotta cheese is an excellent option for baked good such as this very chocolately quinoa bread, imparting richness while offering high levels of calcium and protein.
Store the cooled bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing bread, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.
Preheat oven to 350˚f (180˚C)
8 by 4 inch metal loaf pan, sprayed with nonstick cooking spray
2 cups quinoa flour
1/2 cup unsweetened cocoa powder (not Dutch process)
2 tsp baking powder
3/4 tsp fine sea salt
3/4 cup natural cane sugar or packed light brown sugar
2 large eggs
1 cup ricotta cheese (reduced fat or regular)
1/4 cup unrefined virgin coconut oil, warmed, or vegetable oil
1 tsp almond extract (GF, if needed)
1-1/2 cups milk or plain non-dairy milk ( soy, almond, rice, or hemp)
1/2 cup miniature semisweet chocolate chips (GF, if needed)
In a large bowl, whisk together quinoa flour, cocoa powder, baking powder and salt.
In a medium bowl, whisk together sugar, eggs, cheese, oil and almond extract until well blended. Whisk in milk until blended.
Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips.
Spread batter evenly in prepared pan.
Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool completely.
Makes 14 slices