Chocolate & EVOO brioche
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 6 people
Ingredients
  • 4 Organic eggs
  • 100g (½ cup) Unrefined dark muscovado sugar
  • 100ml (3.4 fl oz) Extra virgin olive oil
  • 50ml (1.7 fl oz) Almond milk
  • 1 Teaspoon vanilla extract
  • 70g (1/2 cup) Organic plain flour
  • 70g (1/2 cup) Organic whole wheat flour
  • 2 Tablespoons milled flax seeds
  • 30g (1/4 cup) Organic Cocoa
  • 1 Tablespoon baking powder
  • A Pinch of salt
  • 50g (1/4 cup) Dark chocolate chips
Instructions
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Line a loaf tin with nonstick baking paper and set aside.
  3. In a large bowl beat the eggs with a hand mixer. Add the dark muscovado sugar and continue mixing until dissolved. Then mix in the extra virgin olive oil and the almond milk.
  4. Next add in the plain and the whole-wheat flours, the milled flax seeds, the cocoa, the vanilla extract, the pinch of salt and the baking powder. And mix it well until just combined.
  5. Fill the loaf tin with the batter. Add on top of the loaf a few dark chocolate chips. And bake in the middle of the oven for 35 min at 175 degrees C (350 degrees F).
  6. Remove from the oven and leave to cool on a cooling rack.
Notes
My serving suggestion is to add some homemade strawberry, vanilla and pine nuts jam on top of the brioche slices.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/chocolate-evoo-brioche/