Dry:
225g Plain Flour
1 1/2 teaspoon baking powder
3/4 Teaspoon baking soda
Pinch Of Sea Salt
Wet:
2 Overripe/Very Ripe Plantain
100g Plant Milk
1/2 Teaspoon Apple cider vinegar
50g Olive Oil
50g Coconut Sugar
100g Dark Chocolate, Chopped
60g Sesame Brittle, Bashed Into Crumbs
Recipe:
Preheat oven to 180c
Start by sifting the dry ingredients in a bowl and mixing. Blend the plantain and the milk together, transfer to a bowl with coconut sugar, milk & apple cider vinegar. Mix to combine and then fold in the dry ingredients. Finally add the chopped dark chocolate, and fold once more.
Grease a loaf tin a 1lb loaf tin with olive oil, then line length ways with parchment paper, so it hangs off the sides. Add the batter and smooth off the top with a spatula, then run a knife through the middle to help it rise. Finally evenly sprinkle on the sesame snaps and bake for 35-50 minutes, be sure to check with a wooden skewer or cake tester!