heartyspoonful

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them."

- Dalai Lama

• Lifestyle vegans - who do it for ethical reasons (i.e. environmental, animal rights, political, etc.). This type of veganism also encompasses solely restricting animal meat in one's diet, but goes as far as an actual lifestyle whereby leather and fur are a no-go. 
• Health-related - who are vegans due to their health, primarily due to chronic disease, desire to lose weight or as a preventative measure; may still wear leather and fur in their every day lives.  

"Chocolate is not cheating! After a salty meal, you need a little bit of sweet. This is living, not cheating."

- Ali Landry

• 1 cup spelt flour *
• 1 flax egg or chia egg
• 1 cup coconut sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp white vinegar
• Pinch of salt 
• 2 cups shredded zucchini
• 1/3 cup coconut oil, melted **
• 1/2 cup mini chocolate chips (I use Enjoy Life Foods)
• 8 Oreo cookies (or Oreo-style cookies)
• Splash of almond milk, as needed

Preheat oven to 350F. Line a square pan with parchment paper.

In a small bowl, mix together the spelt flour, cocoa powder, baking powder and salt.

In a large bowl, whisk together shredded zucchini, coconut oil, flax egg, white vinegar and sugar.

Pour the dry ingredients with the large ingredients. Don't overmix. If you think the consistency of the batter isn't right enough, add almond milk until desired consistency is achieved.

Pour half of the batter in the pan. Crush 4 Oreo cookies and layer onto the batter. Add 1/4 cup of chocolate chips. Pour the rest of the batter and repeat with the remaining cookies and chocolate chips.

Bake for 25-30 minutes. Let cool before serving.

* - I used spelt flour only because I had this on hand. I assume whole wheat and all-purpose flour will work as well.
** - Make sure that all ingredients are at room temperature so coconut oil won't harden.

Enjoy! xx

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."

- Jim Davis

• 2 cups of grated carrots, loosely packed 
• 1/2 cup brown sugar
• 1/4-1/3 cup maple syrup 
• 1/4 cup olive oil 
• 1/2 cup almond milk (or mylk of choice)
• 2 tbsp ground flax seeds
• 1/2 cup applesauce 
• 1 tsp lemon juice 

Dry Ingredients:

• 2 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup raisins or walnuts 

Cashew Frosting:

• 1/2 cup raw cashews, soaked overnight 
• 3 tbsp almond milk (add more as needed)
• 1/2 tsp cinnamon, optional
• 2 tbsp maple syrup 

Preheat oven to 350F. Line a 9x5 baking pan with parchment paper and set aside.

In a medium bowl, add together grated carrots, brown sugar, maple syrup and olive oil. Let stand for a few minutes. In a blender, pulse together applesauce, almond milk, lemon juice and flax seeds. Add to the grated carrots mixture and mix well.

In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Pour the dry mixture with the liquid ingredients. Careful not to overmix. Fold in raisins and walnuts, if using. If you're having difficulty getting all the dry ingredients to mix properly, add a splash of almond milk until desired consistency of the batter is attained.

Pour the batter into the prepared pan. Spread consistently. Bake for 50 minutes to an hour, or until a toothpick comes out clean. Let cool on a rack.

Whilst the carrot cake is baking, prepare the cashew frosting. Blend together all cashew frosting ingredients until smooth. Taste and add more maple syrup as desired. Let sit in fridge whilst the carrot cake bakes.

Once the cake is cool, spread the frosting on top. Add as much as you want!

Enjoy! xx

"I will crush your scones."

- Pretty Little Liars

• 2 cups wholewheat flour or spelt flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup walnuts, chopped into fine pieces
• 1/3 cup solid coconut oil (make sure it's not close to liquefying) 
• 2 ripe medium bananas, mashed
• 1/4 almond milk
• 3 tbsp maple syrup

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a medium bowl, combine together the flour, 3/4 of the chopped nuts, baking powder, cinnamon and salt.

Use a fork or cookie cutter to cut the coconut oil into the dry ingredients. There should be tiny pieces of coconut oil mixed into the dry ingredients. 

In a small bowl, mix together mashed banana, maple syrup and almond milk. Pour the liquid mixture into the dry ingredients and mix well. Keep mixing until you have made a dough. You can use your hands for an easier process.

On a clean, flat surface, place the dough and form into a circular form that's about an inch high. Cut into 8 pieces.

Place on baking sheet and bake for 15 minutes or until lightly golden brown.

Let the scones cool for a few minutes before topping with frosting and glaze. (See below for recipe.) Top with nuts if desired.

Peanut Butter Frosting

• 2 tbsp smooth all-natural peanut butter 
• 2 tbsp of coconut flour 
• 1/4 cup water or almond milk 

Whisk together all ingredients. Depending on the consistency of your peanut butter, you may have a runny frosting if you use all water all at once so I suggest starting by adding a tbsp of liquid at a time. You can also skip on the coconut flour if there's not much liquid to absorb.

Chocolate Glaze

• 2 tbsp cacao powder
• 1 tbsp water

Simply whisk together until incorporated. If it's too runny, then add more cacao powder.

Enjoy! xx

"You'll have to eat oatmeal or you'll dry up. Anybody knows that."

- Kay Thompson

• 1 cup walnuts
• 2 cups gluten-free oats, divided
• 3/4 cup gluten-free flour
• 1/4 cup brown sugar
• 1 tsp baking soda, sifted
• 1/2 tsp cinnamon
• Pinch of salt
• 1/2 cup maple syrup
• 3.5 tbsp coconut oil, melted
• 2 tbsp almond milk
• 1/3 cup medjool dates, diced
• 1/4 cup chocolate chips (I used EnjoyLife)

"Pleasure is the carrot dangled to lead the ass to market; or the precipice."

- Robinson Jeffers

When I was 12 years old, I had my first slice of carrot cake with this thick layer of cream cheese frosting. It had raisins and was very sweet. Too sweet even for this sweet tooth. The frosting made my teeth ache and my tummy unsettled. Yet there was something so comforting with every single bite. It was too much and I didn't have a slice for a very long time. I think that sweetness was enough to last me a lifetime.

Fast forward to a decade later and I decided to try my hand at vegan carrot cake. Of course I've baked traditional carrot cakes before, with eggs, copious amount of sugar and a heart attack inducing cream cheese frosting. But just because I'm vegan doesn't mean I should miss the fun, too.

The thing about baking carrot cake is it just bloody takes a long time. All the shredding. All the waiting to cool. The preparation of the frosting. It's exhausting. I do love carrot cake, I love baking a big cake, but I don't always like the intensive labour it requires in the kitchen. Sometimes, but not always. Always willing to find a compromise, I bake carrot cake cookies instead.


Vegan Carrot Cake Cookies (Adapted from Trois Fois Par Jour)
Makes 10

Ingredients:

• 1 flax egg (1 tsp flax seeds, 3 tsp water)
• 1 tbsp lemon juice
• 1/2 cup whole wheat flour
• 1/2 cup gluten-free oats
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 tsp ground cinnamon
• 1/4 cup melted coconut oil
• 1/4 cup brown sugar
• 1 cup grated carrots

Preheat oven to 350F. Line a baking sheet with parchment paper.

Mix the flax egg and lemon juice in a small bowl.

In a bowl, mix together flour, oats, baking soda, salt, cinnamon. In a small bowl, mix together remaining ingredients (flax egg with lemon, coconut oil, brown sugar and grated carrots).  Pour liquid ingredients with the dry. Careful not to over mix. Put the mixture in a fridge for 15 minutes.

When ready, shape the dough into 10 balls and place them on the sheet. Bake for 10 minutes. Cool completely. Sprinkle with confectioner's sugar if desired

Enjoy! xx

"If life gives you lemons, don't settle for simply making lemonade--make a glorious scene at a lemonade stand."

-Elizabeth Gilbert

Life all hands us lemons, or targets us with lemon canon balls, almost always. I'd like to think that even after the lemon bruises and the sticky mess, I've come out of it only stronger, a bit bitter, but sweeter as well. Some sourness, of course, but we all want some sugar, too.

Baking has been my refuge these past two years, dealing with my dad's cancer. It's my anti-stress activity. Even my manicurist told me I have such stiff fingers and that I need to just relax. R-E-L-A-X. Now wouldn't that be nice? See, I don't know how to do that exactly. Is it just lounging about in your pyjamas and watching a show on Netflix? Is it taking a long hot bath and listening to music? Is it walking outside and enjoying the scenery? What is it exactly? I can't keep still so even with all the reading that I do, I don't relax. Not really. I walk about when I read. Or I stop for 5 minutes and contemplate on my life and decisions. Then I put the book down and bake. When I bake, my mind clears. The sun is up and there are no dark clouds. There's a breeze, but nothing threatening. The birds chirp and the flowers wave their hello. I'm in a constant state of relaxation. Kinda like the shavasana pose in yoga, I suppose. Except, wouldn't it be rather odd I drop to floor whenever I want to relax?

Last Saturday was a big baking day. There was a tantamount of anxiety building up in my mind. I needed all the strength I could get to relax. And so I exerted some effort into baking. You see, the reason I bake a lot when I need to clear my head is because baking needs so much of one's concentration. You need the right measurement of your ingredients. You need the right baking temperature. Your baking pan has to be the right size. You need to time what you're baking. This is why you can only really think of baking when you bake. This is why it relaxes me.

Sure, there are baking disasters no matter how "controlled" your baking environment is. Life does happen. But all in all, given all the right baking decisions, you can come out a winner. I once was so distracted when I was baking that I had forgotten to add sugar to my zucchini cake It didn't taste like anything. I couldn't even pass it off as a savoury bread. I slabbed as much peanut butter as a slice can hold, but to no avail. After that experience, I used baking as a way for me to clear the dark clouds and let sunshine in again. I bake, and I bake, and I bake.

On that particular weekend, I baked vegan avocado brownies, baked oatmeal for my breakfast, carrot cake cookies and a lemon cake with blueberry filling. I was exhausted after it all, but I was able to relax enough to be more efficient later on in the day. It's definitely much better than just sitting around and moping. I mean, there were lots of dessert waiting for me. That's the cherry on top.

Vegan Lemon Cake with Blueberry Filling
Serves 8-12 

Ingredients:

• 1.5 cups whole wheat flour
• 3/4 cup brown sugar
• 1 tbsp baking soda, sifted
• 1/3 cup plus 1 tbsp coconut oil, melted
• 1 tsp apple cider vinegar 
• 1 large Meyer lemon 
• 3/4 cup almond milk

Preheat oven to 350F. Prepare a round cake pan by greasing it with some coconut oil.

Grate the rind of the lemon. Then juice the lemon and mix with the almond milk. Add the grated rind.

In a medium bowl, mix flour, sugar and baking soda. Add the lemon-almond milk mixture. Mix gently. Then, add the oil and apple cidre vinegar. Be careful not to overmix.

Pour the batter into the prepared cake pan. Bake for 25 minutes.

Let cool once bake to prepare for the blueberry filling.

Blueberry Filling:
Boil 2 cups of frozen blueberries with 1/4 cup of water and 2 tbsp of coconut sugar. Once the berries are mushy, take away from heat and blend the berries. (In my case, I left the berries as it so there's more texture to the filling.)

Add 2-3 tsp of cornstarch and mix well. When the mixture is thicker, you can remove from heat. Refrigerate the mixture if you want to quicken the thickening process.

Slice your cake in half when cool. Spread the blueberry filling on the bottom layer and place the top layer. You can dust some powdered sugar if you please.

Enjoy! xx

"All you need is love. But a little chocolate now and then doesn't hurt."

- Charles M. Schulz

Personally, I believe in destiny, but of course, just like with how you take a shot of tequila, prepare the grain of salt. I believe in hard work, first and foremost, but sometimes, life just hands you lemons and you can't make anything sweet out of all the squeezing and sacrifices. That's just how it is. The world owes you nothing, no matter how much effort you put in sometimes. There are instances though that take you by surprise because the good things just happen. Destiny.

Or a happy accident. Or fate. Or serendipity. Or whatever you want to call it. But even in that movie Serendipity (don't even pretend you haven't seen it yet), a lot of effort is put in by Kate Beckinsale and John Cusack. Ironically, the movie is called Serendipity. I guess it's all just meant to be. See, I worked hard for the grades I earned in school. Sure, I breezed through some classes, but for the most part, nights of fun were sacrificed to get extra hours of studying. But I seemed to have been destined to bump into Shia Laboeuf and Jake Gyllenhaal and Joseph Gordon-Levitt. No, I'm not a stalker, who meticulously planned each encounter. I'm not deranged. Not really.

So, you can only imagine how much I've praised all deities when I happened to have made vegan black bean brownies. You see, I was putting all effort into preparing a vegan Mexican dish with black beans. But, randomly and rather unconsciously, the black beans ended up in the food processor and I somehow managed to add cocoa powder. That, to me, is destiny. Who says destiny has to mean a life-changing event? Small miracles count, too.

Of course I've heard of black bean brownies before, but really, all I knew about them is that you need black beans and you add no flour at all. Without any exact measurements, I eyeballed the whole thing, a little afraid of the possible outcome. Like, come on, Carla, that can of organic black beans could have been a delicious burrito! I've also ran out of brown sugar, which I typically use in baking, so coconut sugar was my replacement. I had made chia eggs, which really was for my chia pudding with coconut yoghurt, but decided, hey why not, let's add it in the food processor. You see, not having a recipe in mind and without much thinking can lead to fortunate happenstance. Sometimes, at least. My kitchen bore witness to many accidental disasters.

I wasn't particularly sure about the batter though. It was a cross between brownie batter and muffin batter. Since my mum already pulled out the muffin tin, I went for it. It didn't turn out as bad as I thought it would've. Here goes...

Vegan Black Bean Brownies
Makes 11-12 brownies

Ingredients:

• 1 15 oz can of black beans, rinsed and drained
• 2 chia eggs (I used Prana chia seeds)
• 3/4 cup cocoa powder
• 3/4 cup coconut sugar
• 1 tsp baking powder
• Pinch of salt
• 3-5 tbsp of water, as needed
• Vegan chocolate chips (I used Enjoy Life chocolate chips)

Prepare chia eggs by mixing 2 tbsp of chia seeds with 15 tbsp of water. Mix well and let sit until jelly-like texture is achieved. Note that this adds a bit of crunch to the brownies. You can also substitute with ground chia seeds or flax.

Preheat oven to 350F. Grease muffin tins with coconut oil.

In the food processor, add all ingredients except for water and vegan chocolate chips. Pulse until smooth. Then, depending on the consistency, add water so that the batter isn't too thick. Careful not too add too much liquid as the brownies would turn cakey.

Pour batter in muffin tin, reaching halfway of each cup. Top with chocolate chips.

Bake for at least 20 minutes. Make sure that the brownies aren't too soft and that the edges are well-formed. Cool completely before removing from the muffin tin.

Enjoy! xxx

 "Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me."

- Audrey Hepburn

Look, as much as I say I’m a perfectionist, I don’t believe in perfection. It’s a myth. There’s no such thing as perfection. Though there may be synonyms out there available (the paragon, the ideal, the bee’s knees, etc.), even the word “perfection” can’t be matched 100%. I’m not a linguist, for sure, but this is my two pence on the matter. Perfection is that ultimate goal that everyone tries to live by, to reach, to hone… but we all end up disappointed, surely. Things can be great. Outcomes can be fantastic. Everything is as it should be. But to the point of perfection? I highly doubt it. You know why? Because life is meant to be messy and fun and somewhat great and totally out of this world and redundant and just okay. That’s all okay, too. It’s a sign of life well lived—having all that commotion, thrill and utter confusion, but you thrive along.

Okay, I won’t philosophise here much longer. I’m definitely not Plato or Socrates, but my point is, we can’t achieve perfection. We can achieve great and if we try enough and not settle for pretty good results, we may even attain greater. You feel me? This is why I don’t settle. I try things. I have endless favourites. I can’t make up my mind sometimes on something that seems so fundamental. Ask me what my favourite book is and I’ll give you a doe-eyed look. It may even leave with with the impression that I don’t read at all (which is complete bollocks because books are life). But, now, you may even begin to understand why, although I completely love my vegan avocado recipe, I just had to experiment with other recipes. The original was great, but perhaps, I have found something greater. (This sounds like a breakup speech…)

Fat in baking is essential. Some people might disagree with me on this, but this is my opinion. Try taking the fat out of baking and you’ll end up with a cake that’s gummy. Sure, it’s edible, but it’ll leave your mouth questioning what it has ever done to you. Unless you’re baking with 3 pounds of butter plus cream and all that jazz, a little fat never did hurt nobody.

If you’ve ever baked avocado brownies using my original recipes multiple times, you’ll notice that the texture can vary a lot. I’ve experienced it whilst using the same ingredients with the same measurements, although under different emotional circumstances. But there are days when the brownies turn very gooey, or at other times very cake-y. I just wanted a brownie recipe that tasted delicious, but would yield the same result each time. Is that too much to ask?

When I first stumbled upon the recipe of The Pastry Affair, I was curious. Oil? Really? Did I need it on top of the avocado? I tried this recipe and I was over the moon. It was fantastic! The brownies were gooey, soft with a bit of a crunch on the edges. It’s also rather cool watching the foaming action when you add the vinegar with the baking soda (oh, hello, Science fair). I made some modifications, as per usual. See below recipe with my changes. This is simply because baking is such an unpredictable endeavour. I like to eyeball and look at how dry/wet the batter is. It’s very important. Sometimes, 1/4 cup of liquid is all you need, sometimes you’ll need all the 3/4 cup of water. The softness and size of your avocado affect the batter as well. But overall, I’ll give this recipe a good 9/10. I’m sure there’s a better avocado brownie recipe out there. Who knows, perhaps you’ve yet to think it!


Avocado Brownies (adapted from The Pastry Affair)
Serves 9-16

Ingredients:

• 1 avocado, mashed
• 1/4 cup canola oil or melted coconut oil
• 1 cup whole wheat flour
• 1/2 cup cocoa powder
• 3/4 cup brown sugar
• 1 tsp baking soda
• Pinch of salt
• 2 tsp white vinegar
• 1/4 cup to 3/4 cup water (make sure at room temperature if using coconut oil)
• 1/2 cup of dark chocolate chips, optional

Preheat oven to 350F. Line an 8x8 pan with parchment paper.

In a medium bowl, mash avocado. Then, add and mix oil. Once smooth, add in flour, cacao powder, sugar, baking soda, salt, water and vinegar. Mix until smooth. Check the consistency of your batter. Add in more water if it’s too thick. Fold in chocolate chips.

Pour the batter into prepared pan. Bake for 18-20 minutes. Let cool before slicing. If over baked, the brownies will have a cake-like consistency.

Enjoy! xx

"Life is full of banana skins. You slip, you carry on."

- Daphne Guinness

• 1/3 cup soy yoghurt
• 3/4 cup brown sugar
• 1 chia egg (or any other egg replacer)
• 3 ripe, spotted bananas, mashed

• 1.5 cups whole wheat flour
• 1.5 tsp baking powder
• Pinch of salt 
• Handful of chocolate chips, optional
• 1 banana, optional

Preheat oven to 350F. Line a loaf pan with parchment paper.

In a medium bowl, mix together soy yoghurt and brown sugar until creamy. Add chia egg and mashed bananas. Once incorporated, add in whole wheat flour, baking powder and salt. Careful not to overmix. Fold in chocolate chips if desired.

Pour into prepared loaf pan. If desired, slice a banana lengthwise into two. Top off the mix with the banana.

Bake for 45-60 minutes. Once baked, let cool on a wire rack before slicing.


Enjoy! xx

P.S.
* - I really, really don't like soy yoghurt. I was reaching for unsweetened coconut yoghurt, but alas, that was not to be. If you follow my Instagram (Ccarlamiel), you'll notice I did manage to eat some with my chia seed parfait.
** - One of the last books I read was Seeing What Others Don't by Gary Klein. After reading this book, I couldn't help but notice my patterns. And so now, I go with the flow. I believe there's always something out there to discover, but you just have to let it come to you. You might even end up making something beautiful (or delicious) with something you don't like. 

"Christmas isn't a season. It's a feeling."

- Edna Ferber

• 1.5 cups whole wheat flour
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• Pinch of salt
• 2/3 cup coconut oil, melted (or use vegan butter or canola oil)
• 3/4 cup dark brown sugar 
• 1/2 cup almond milk (in room temperature if using coconut milk)
• 1.5 tbsp apple cidre vinegar
• 1/2 tsp baking soda
• 3 plums, sliced in small chunks
• 2 plums, slices for topping
• 1/2 cup dark chocolate chip 

Line a round cake tin with parchment paper. Preheat oven to 350F.

In a small bowl or cup, pour room temperature almond milk and apple cidre vinegar. Do not stir. 

In a medium bowl, sift together flour, ground cinnamon, baking powder and salt. Then, add the coconut oil or butter and mix gently. Once mixed, add in sugar and mix again. Fold in plums and dark chocolate chips.

Add baking soda to the almond milk mixture and stir until frothy. Pour into batter and mix. Don't overmix.

Pour the batter into the prepared tin. Line the top with the remaining plums and add some chocolate chips if desired. Bake for 30-40 minutes. Let cool for a few minutes before removing from the pan. Serve warm.

Enjoy! xx

• 1.5 chia egg (1.5 chia seeds plus 4-5 tbsp of water)
• 2 ripe medium-sized bananas, mashed
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup coconut oil, melted

Dry Ingredients

• 1 cup sweet sorghum flour *
• 1 tsp baking powder
• Pinch of salt
• Dark chocolate chunks 
• Coconut flakes, optional

Preheat oven to 350F. Line a baking dish with parchment paper (I used a round pan - a regular loaf pan would work, too).

In a small bowl, mix together all wet ingredients. In a separate bowl, sift together all dry ingredients, except for dark chocolate chunk. Pour wet into dry and mix until all is incorporated. Be careful not to overmix. Fold in dark chocolate chunks.

Pour into baking dish and top with coconut flakes if desired. Bake for 30-45 minutes. Cool for 30 minutes before slicing.

* - You can also try a regular gluten-free flour blend and adjust wet ingredients accordingly. I usually just eye it.

Enjoy xx 

"I'm so glad I live in a world where there are Octobers."

- Anne of Green Gables

I grew up in a country where there were only two seasons: dry and wet. And I was miserable. I needed more colour and I definitely could have lived with less grey all around. So when we finally decided to move to Canada, I was ecstatic. Four seasons. Four different colour schemes. Autumn, it was my calling.

I don't kid you when I saw the transformation of nature when autumn breeze finally said hello. All the yellow and orange and red, an artist's dream. I didn't even mind the weather. Or the need to rake leaves every two minutes. My inner poet comes out in the fall. I just want to string beautiful words together and pour my heart out. But that has already gotten me in trouble already.

But I digress. The point of this post is not only to emphasise just how much I love layers and knits and chunky sweaters, but to also present you my vegan pumpkin bread recipe. I whipped this baby up one night, panicking because I had previously promised a friend I'll make pumpkin bread... but with no recipe. So I tried again, trying to retrace my steps. Ha-ha, not very easy when I sometimes don't even remember if I had tied my hair or not.

Again, I digress. I hope you like the recipe!


Vegan Pumpkin Bread with Dark Chocolate Cheese 
Serves 8-12

Ingredients:

• 1 1/2 cup whole wheat flour
• 3/4 cup dark brown sugar
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup pumpkin puree (not pumpkin pie mix)
• 1/2 cup coconut oil, melted
• 2 tbsp coconut nectar
• 3 tbsp-4tbsp water or almond milk
• 1/2 cup chocolate of choice

Preheat oven to 350F

In a bowl, mix together all dry ingredients (flour to nutmeg). In a separate bowl, whisk together all wet ingredient (pumpkin puree to water). Then, add wet to dry ingredients, careful not to overmix. Fold in chocolate chips.

Pour mix in a loaf pan and bake for 45-50 minutes. Once baked, let cool on a cooling rack.

Serve!

Enjoy xx