Hello Friends!
People call me crazy (usually my fiance' LOL!) in regards to the health kick I sometimes go on... Go ahead call me whatever you want but in this instance, it actually turned out to be something I ACTUALLY enjoy and won't let go to waste as some things have in the past, ie. hemp seeds, flax seeds, and fish oil are all something I have tried and quickly failed. From crazy side effects to an almost allergic reaction I have seen it all it seems. Cacao Nibs are passing the test so far and I am finding out more and more ways to try and sneak them into our diet ;o)
I first read about this SuperFood in a book labeled "All Day Energy" The Power of Raw Food ---let's face it, I need more energy! It says that in a raw organic state, these yummy little crunchies are the highest ranking antioxidant out there! In fact, it has about 40 times the strength that is in blueberries. It contains more calcium than milk and a high source of magnesium. It is a blissful experience for most people, just to eat chocolate... but in this form it actually causes a release of chemicals in the brain such as dopamine and serotonin (these make us feel good). So you are not only doing your body good but your mind too! They are good in smoothies which is a plus for me as I make one almost every day! But I recently found out that these could be a substitute for chocolate chips in baking and wanted to give it try~
Ingredients:
Bread:
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (120g) Raw Cacao Nibs
1 large egg, at room temperature (I substituted 1/2 banana)
3/4 cup (150g) light brown sugar (or dark brown)
1/4 cup (50g) granulated sugar
1 cup (240ml) buttermilk (I used 1/4 lemon juice the rest milk-let sit for 5 min and it's a great substitute)
1/3 cup (80ml) olive oil)
1 teaspoon vanilla extract
Cinnamon Swirl
1 Tablespoon ground cinnamon
1/3 cup (65g) granulated sugar (or less depending on what your diuretic needs are)
Directions:
Preheat oven to 350F degrees. Coat a 9x5 loaf pan with oil, butter, or nonstick spray.
Make the cinnamon-swirl first by combining the cinnamon and sugar together in a small bowl. Set aside.
Make the bread: In a large bowl, toss the flour, baking soda, salt, and raw cacao nibs together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread.
Pour half of the batter into prepared loaf pan. Top evenly with 3/4 of your cinnamon-sugar mixture. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar. Sprinkle with a couple more cacao nibs if desired.
Bake the bread, covered loosely with aluminum foil, for 45 minutes to 1 hour. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 56 minutes exactly. Allow bread to cool completely in the pan on a wire rack before cutting.
Bread stays fresh covered tightly at room temperature for up to 6 days. Bread freezes well, up to 2 months.
I really enjoyed this recipe! My son found me out as these are not real chocolate chips and he said he could taste the difference... I on the other hand loved them and will make this again!
Enjoy!
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