Ingredients
serves 10- 250g self-raising flour
- 15g cornflour
- ¾ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- 60ml strong espresso or 4 tsp instant coffee
- 60ml vegetable oil
- 140ml soya milk
- 115g caster sugar
- 40g hazelnuts, roughly chopped and toasted
- 75g dark chocolate, chopped
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 180°C. Line a loaf tin with baking paper.
- In a large bowl, mix together the flour, cornflour, baking powder, bicarbonate of soda and salt.
- In a measuring jug, combine the oil, soya milk, sugar and espresso.
- Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the hazelnuts and 50g of the chocolate.
- Bake for 45–50 minutes, until lightly browned and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before decorating.
- Melt the remaining 25g chocolate in a bowl over a pan of boiling water. Drizzle the chocolate over the loaf and top with extra chopped hazelnuts or coffee beans. Leave to cool completely before slicing.
■ every day is treat day ■