Four - Chocolate Sour Cream Quickbread
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 61.0995 |
| Energy (kCal) | 3838.962 |
| Carbohydrates (g) | 381.2816 |
| Total fats (g) | 249.0309 |
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Cuisine
North American >> Canadian >> Canadian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 350F and grease a large loaf pan (I used a glass one that stated “9x5” but got 4 muffins from the batter as well). | 2. Combine the chia and coffee in a small dish, set aside. | 3. Cream together the butter and sugars until fluffy. | 4. Add the vanilla, cocoa, salt and chia mixture, beating well. | 5. Combine the flours, starch, guar gum, baking soda and baking powder. | 6. Add half the dry mixture to the bowl, beating well, then mix in all the sour cream. | 7. Beat in remaining dry ingredients. | 8. Fold in the chocolate chips, peanuts and cacao nibs. | 9. Pour into the prepared pan and sprinkle with raw sugar. Let stand 20 minutes. | 10. Bake 1 hour 15 minutes, until a toothpick inserted in the middle of the cake comes out with moist crumbs and the edges begin to pull away from the sides. Tent with foil if the top begins to overcook. | 11. Let cool completely in the pan. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chia seed | 3 | tablespoons | ground | - | - | - | - |
| coffee | 1/2 | cup | 75.33 | 12.5024 | 2.5029 | 1.7496 | |
| butter | 1/2 | cup | softened salted | 684.0 | 31.428 | 21.372 | 57.6 |
| sugar | 1/2 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| brown sugar | 1/4 | cup | 209.0 | 53.9495 | 0.066 | 0.0 | |
| vanilla | 1 | tablespoon | 37.44 | 1.6445 | 0.0078 | 0.0078 | |
| cocoa | 1/2 | cup | - | - | - | - | |
| salt | 1/4 | teaspoon | - | - | - | - | |
| quinoa flour | 1 | cup | 252.32 | 51.6426 | 5.3618 | 3.4362 | |
| sorghum flour | 3/4 | cup | 325.7925 | 69.5508 | 7.6502 | 3.031 | |
| potato starch | 1/3 | cup | - | - | - | - | |
| guar gum | 1 | tablespoon | - | - | - | - | |
| baking soda | 1 | teaspoon | 0.0 | 0.0 | 0.0 | 0.0 | |
| baking powder | 1/2 | tablespoon | 3.657 | 1.9113 | 0.0 | 0.0 | |
| cream | 2 | cups | low-fat sour | 1584.0 | 31.92 | 17.424 | 166.46400000000003 |
| chocolate chip | 1/2 | cup | - | - | - | - | |
| chocolate peanut | 1/3 | cup | chocolate-covered toasted | 257.77 | 24.6843 | 6.5063 | 16.6383 |
| cacao | 1 | tablespoon | - | - | - | - | |
| sugar | 1 | teaspoon | raw | 6.6625 | 1.2502 | 0.2085 | 0.10400000000000001 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.