Of course, being me, I wrote it up with grams instead of cups, and also added 250g dark chocolate – 72% Belgian from Trader Joe’s, to be precise. So really this is a blend of Avocado Quick Bread, and the Rosemary-Chocolate-Olive Oil Bread I posted previously. I make vegan avocado mousse quite frequently, so I already knew the chocolate and avocado would work well together – and they certainly did this time, with a pleasantly moist texture and great flavor.
This really is a quick bread: it takes ten minutes to prepare, 40 minutes in the oven, ten minutes to cool enough to slice… an hour in total. Not bad for a luscious gluten-free treat!
300g (2 cups) gluten-free flour – I use Bob’s Red Mill Baking mix
50g (¼ cup) cane sugar
7g (1½ tsp) baking powder
2g (½ tsp) baking soda
6g (1 tsp) kosher salt
2g (½ tsp) xanthum – helps keep the batter together
4g (2 medium stalks) fresh rosemary, finely chopped
225g (1 cup) vegan buttermilk (see Method below)
150g (1 medium) avocado, mashed
1 vegan egg replacer (made with Ener-G, chia seeds, or flax) – actually, I used an egg.
Optional: 250g (generous 8 oz) dark plain chocolate cut into rough chunks. You could use dark chocolate chips, but the more intense chocolate works better with the rosemary.
Put the oven on warm for five minutes, then turn it off. In a pint measuring jug, measure out 8 fl oz plant milk – I used a mixture of coconut and almond. Squeeze one medium lemon, strain the juice, and add it to the plant milk. Set aside in the warm oven for half an hour.
Take the buttermilk out of the oven, and turn up the heat to 350°F / 175°C. Spray a standard 2lb loaf pan with Pam or oil, then line with parchment paper.
Mix the flour, sugar, baking powder, baking soda, and salt in bowl.
Pulse the avocado in a food processor or mash with fork until very smooth. Add the egg and buttermilk, and process briefly. Then the dry ingredients and mix well. Mix in the chocolate (if you’re using it).
Spoon the batter into the prepared loaf pan, using a rubber spatula to clean the bowl, and to smooth over the top.
Bake for 40 minutes, until springy on top.
Turn out on a cooling rack for as long as you can stand it before slicing and testing.
This will keep well for three days if wrapped in plastic wrap and/or stored in airtight container.