Just like regular chocolate bread, carob whole wheat mini loaves double as a healthy dessert or breakfast bread. Each loaf is a moist, rich quick bread that you’ll never guess is healthy with roasted carob powder, coffee, raisins and walnuts. Serve it as a coffee bun-inspired treat after dinner or have a slice with your morning coffee.

The simple ingredients are perfectly sweet without using too much sugar. And coffee adds a nice undertone without overpowering the carob powder. It’s the perfect quick bread for health nuts and carob-lovers alike! Even chocoholics will love them too! If you want to turn this recipe into full-on dessert bread, feel free to add homemade unsweetened carob chips. Enjoy!

Carob Mini Loaves, Carob Bread Recipe | Carob Recipes

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RECIPE: Carob Whole Wheat Mini Loaves

Course: Breakfast, Side Dish, Snack

Cuisine: American, Western

Keyword: Carob Bread

Ingredients

DRY INGREDIENTS

1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup light brown sugar (or more to taste)
1/2 tsp potassium bicarbonate (potassium baking soda)
1/2 tsp potassium salt
1/2 tsp ground cinnamon
1/2 cup The Australian Carob Co. Roasted Carob Powder

WET INGREDIENTS

1 large egg
1 cup plain natural yoghurt (no gelatin or additives)
1/2 cup strong coffee

MORE INGREDIENTS

3/4 cup raisins
3/4 cup walnut pieces

Instructions

Line a baking sheet with baking parchment paper
Pre-heat oven to 375 degrees F.
In a large bowl, mix the dry ingredients.
In a separate small bowl, mix the wet ingredients.
Add the wet mixture into a well in the dry ingredients and mix thoroughly.
Fold in the raisins and walnuts. Mix until everything is evenly dispersed.
Using a tablespoon and silicon spatula, make nine (9) oblong mini-loaf shapes on the baking sheet. (This is an approximation as this will depend on the size).
Put in the oven on the middle shelf and bake for 20 to 25 minutes (depending on size) at 375 degrees F.
Let cool and enjoy as large buns, or slice for serving as hors d'oeuvres with slices of cheese or other toppings.
Store in a resealable plastic bag at room temperature for a couple of days, although they probably will be eaten sooner.