I am pleased to be participating in the Paper Chef cooking challenge. It resembles a lot of our daily cooking conundrums: looking at a disparate group of ingredients and wondering what to make. The Paper Chef challenge assigns four randomly picked ingredients and food bloggers try to make something out of them.
This weekend we were instructed to use berries, lime, bread, and chocolate in a recipe of our choice. This quick bread uses goji berries (sold here in Hong Kong under their alternate name, wolfberries), lime juice and zest, and some white chocolate. It's not very sweet, though, and it's perfect to eat for breakfast or with a cup of tea or coffee.
I also am submitting this recipe to June's Breakfast Club, hosted by Nayna of simply food. Their theme is berries, and this seems like a perfect time to try out goji berries for breakfast.
Goji berries have been touted as miracle fruits. They are nutrient dense members of the tomato and aubergine family, and contain more antioxidants than many other foods. In this loaf they add some natural sweetness (although most other berries are sweeter) and a brilliant red colour.
Lime and Goji Berry Quick Bread with White Chocolate Drizzle
makes one large loaf
1 1/2 c (180 g) whole wheat flour
1/2 c (60 g) oat flour
3/4 c (90 g) plain flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c (110 g) unsalted butter, softened
1/2 c (120 g) sugar
2 T lime zest
1/2 c (125 ml) fresh lime juice
3/4 c (190 ml) natural yogurt
1/2 t lemon extract
3/4 c (110 g) goji berries
50 g white chocolate
In a medium bowl, mix together the flours, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar. Add the eggs and lime zest and mix well.
Add a third of the dry ingredients, then mix well and add the lime juice.
Add another third of the dry ingredients, then mix well and add the yogurt, lemon extract, and goji berries.
Add the rest of the dry ingredients and mix well.
Pour into a 5" x 9" (13 x 23 cm) greased loaf pan.
Bake at 350 F (180 C) for 55 minutes, or until a sharp knife comes out clean.
Melt the white chocolate over a double boiler or in the microwave.
Drizzle over the cooled loaf.