It is mandarin season here and therefore it was time to make this delicious moist citrus loaf. Since vegan choc chips are not overly sweet the cacao adds an extra element and intensifies the flavour of the mandarins. This would have to be one of my favourite recipes at the moment, especially with a cup of my chai tea.
To begin with simmer 3 mandarins (around 280g) in a saucepan of water – covering the mandarins for around 30 minutes – until the skin is soft. The rest is so easy – it is all done in a food processor. You will also need to line loaf tin with baking paper – for this recipe I used a 280 x 150 loaf tin. Also for this recipe your oven will need to be pre heated to 165 degrees (fan forced).
Once your mandarins have cooled a little place them into a food processor and blend for a few minutes, until they are all broken down.
Now add in the following ingredients
- 1/2 cup natural xylitol birch (you could replace with caster sugar)
- 1 cup almond meal – firmly packed
- 1 cup gluten free flour
- 1 teaspoon bi carb soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla paste/extract
- 1 tablespoon flaxseed meal
- 1/4 cup coconut oil
- 1/2 cup mylk
- 2 teaspoons ACV
Blend all the ingredients together until all combined.
Now stir through 1/2 cup vegan choc chips and pour into your loaf pan – sprinkle over a few extra choc chips on top. Place into the oven for 50 minutes – around 25 minutes of cooking turn your loaf pan around to get an even cook. Make sure you test your loaf by placing a knife/skewer in the centre – it should come out pretty clean.
Now comes the hard part for me – letting it cool down (haha). This mandarin chocolate loaf is so yummy you will want to make it for everyone who comes over. It is delicious either cold – at room temperature or warm up with a little ice -cream. If you like dense – moist cakes this one is for you!