Did someone say "chocolate for breakfast?" Count me in! I was excited to find this on one of my favorite blogs. Its not tooo chocolatety or sweet, but perfect for fixing that chocolate craving first thing in the morning :) My toddler loves muffins and they freeze well, so thats what I made. The recipe doesn't make too much, so I'm going to double the recipe from now on and freeze a bunch for a quick breakfast.
1 1/2 cups whole wheat flour
3/4 - 1 cup natural sweetener
1/2 cup butter or coconut oil (or combination of both), in its solid state
1-2 Tbsp cocoa powder (as desired, we use 2 Tbsp)
3/4 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
dash of salt
dash of cloves
1/2 cup nuts, if desired
1 cup cultured buttermilk, kefir, whey, yogurt (or your preferred acid medium for soaking)
SOAKING STEP: In a large bowl, combine flour and acid medium (buttermilk, kefir, whey or yogurt, as desired). Cover and allow to soak for 12-24 hours.
After soaking, combine remaining ingredients. Pour into a greased 8 x 8 pan and cover with chopped nuts, if desired. Bake at 350 degrees for 30-35 minutes.
If you want to skip out on the soaking, follow these directions:
In a large bowl, combine the flour and sugar; cut in the butter/coconut oil until crumbly. Add cocoa, cinnamon, baking soda, baking powder, nutmeg, salt and cloves; mix well. Make a well in the center; pour in the buttermilk and stir until moistened. Transfer to a greased 8 x8 baking pan and sprinkle with nuts. Bake as instructed above.Recipe found at: http://www.passionatehomemaking.com/2009/03/chocolate-coffee-cake.html