Olive Oil with Chocolate and Rosemary

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1 cup oat flour
3/4 cup spelt flour
1/2 cup all-purpose flour
2/3 cup granulated sugar
1 1/2 tsp baking powder
3/4 tsp kosher salt
1 1/2 Tbsp fresh finely chopped rosemary
3 large eggs
1 cup olive oil (Whatever you use for regular cooking is just fine.)
3/4 whole milk
5 ounces of bittersweet chocolate roughly chopped into 1/2" chunks, or chocolate chips

Preheat oven to 350 degrees. Line a 4 1/2" x 13" loaf pan with parchment paper or butter all over and dust until lightly covered in flour.

1. Sift all dry ingredients in a large bowl and set aside.

2. In another large bowl whisk the eggs. Add the olive oil, milk, and rosemary and whisk until combined.

3. Using a spatula fold the wet ingredients into the dry. Mix together slowly until well combined as you don't want to whip the ingredients together allowing too much air to get into the mixture. This would make your loaf rise uneven. Stir in 2/3 of the chopped chocolate.

4.  Pour the batter evenly into the pan and run your spatula across the top to smooth. Sprinkle the remaining chopped chocolate across the top. Run a fork along the top to slightly sink the chocolate into the batter. Lastly, sprinkle the batter with one (1) Tbsp of granulated sugar.

5. Bake for approximately 50 minutes or until a toothpick inserted into to the middle of the loaf comes out clean.

* Optional - Right before your loaf is ready to come out of the oven you can turn the oven up to Broil. The top layer of sugar will caramelize and form a bit of a crunch.

Allow break to cool before removing from baking dish or running a knife around the edges and dumping onto a cooling rack.

Recipe adapted from Kim Boyce's Good to the Grain cookbook.


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