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Edible Brownie Batter

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This Edible Brownie Batter is so rich, creamy, and packed with fiber and protein to keep you satisfied thanks to its secret ingredient – black beans! It’s also much safer to eat than regular raw edible brownie batter!

Brownies are known for the super rich, fudge-like texture and creaminess. Licking the spoon always seems to always be a must when making brownies. Black bean brownie recipes are so popular, and the black beans help increase the fiber and protein content of the brownies, making them more satiating than a regular brownie alone. (Not that I’m opposed at all to eating regular brownies, which I often eat as well!)

I thought I’d try my hand at making an edible brownie batter with black beans – similar to my Chickpea Cookie Dough that turned out so well. And, wow, this recipe turned out great too. Once refrigerating this brownie batter, it almost turns into fudge icing, which I was definitely not mad about that. The chocolate flavor is rich and deep and makes for a great snack. I like dipping in fruit, especially strawberries. And I also dipped in some pizzelle cookies – the brownie batter would make a great icing to go between two thin cookies to make a sandwich cookie!

A jar full of edible brownie batter with a white spoon and chocolate chips and strawberries on the side on a white subway tile background.

Ingredients

Black beans: I wouldn’t substitute any other bean. Black beans are perfectly creamy and blend well with the chocolate. I like to opt for the low sodium and give them a good rinse under cold water so that the dip isn’t too salty.

Cocoa powder: You’ll want to get the unsweetened baking cocoa powder.  

Maple syrup or honey: Use whatever you have on hand. If you want to make this recipe vegan, you can opt for maple syrup instead of honey. You can also substitute drier sweeteners like white sugar or brown sugar if you’d prefer.

Vanilla extract: Get the real deal – it has so much more flavor when it’s not the imitation variety.

Coconut oil: I like using coconut oil in this recipe since it gives just the slightest coconut flavor, and it helps smooth the mouthfeel out, making the batter silky smooth.

Salt: Just a pinch will do to add a little contrast to the sweetness.

Chocolate chips: I used mini chocolate chips; if you use regular, just double up the amount since fewer chips would fit into the measuring spoon. They add a pleasant crunch in the silky smooth batter.    

Optional: fruit or graham crackers to dip into the batter. Although, I’ve definitely been known to eat the batter by the spoonful!

How to Make Edible Brownie Batter

How to make edible brownie batter is so easy! You simply blend all of the ingredients except the chocolate chips and dippers, of course, in a food processor or blender until silky smooth. Then you’ll transfer the batter to a bowl and fold in the chocolate chips. And that’s it! Dip in your favorite fruit or crunchy snack like pretzels.

Two images of blended and unblended edible brownie batter in a food processor.

How to Serve Edible Brownie Batter

Strawberries are definitely my favorite to dip in the batter, but all sorts of other fruit would be delicious as well. You can treat it like “fondue” and see how creative you can get with what you dip in the chocolate! Pretzels would be really great if you like a salty and sweet combination.

As with most of my clients, I encourage everyone to combine more than one type of food together for a snack. Adding fruit or a starch like pretzels is perfect. I recommend striving for snacks (most of the time) that have protein and/or fiber, and this Brownie Batter has both protein and fiber, so whether you eat it as a snack or as dessert, it’s a win/win in the taste AND nutrition categories!

An overview of a jar of edible brownie batter with strawberries and chocolate chips on top with a plate of strawberries on the side on a white background.
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Edible Brownie Batter

A close up of a jar of edible brownie batter with two strawberries in the middle and white spoon next to more strawberries and a bowl of chocolate chips.
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This Edible Brownie Batter is so rich, creamy, and packed with fiber and protein to keep you satisfied thanks to its secret ingredient – black beans! It’s also much safer to eat than regular raw edible brownie batter!

  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 8–10 servings 1x
  • Category: snack, dessert, chocolate, brownie batter

Ingredients

Scale
  • 1 can (15.5 oz.) of black beans, drained and rinsed
  • 1/3 cup cocoa powder
  • 1/3 cup maple syrup or honey
  • 1 tsp. vanilla extract
  • 1 tbsp. of coconut oil
  • Pinch of salt
  • 1–2 heaping tbsp. of mini chocolate chips (double if using regular chips)
  • Optional: fruit, pretzels, or graham crackers to dip  

Instructions

  1. Blend all of the ingredients except for the chocolate chips and dippers until smooth in a food processor or blender. 
  2. Transfer batter to a bowl and fold in chocolate chips. Enjoy with your favorite foods to dip into the batter!

Keywords: snack, dessert, chocolate, brownie batter

Sourdough French Toast

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This Sourdough French Toast is everything you want in a French toast recipe but with extra flavor thanks to sourdough bread.

Breakfast and brunch are some of my favorite meals, so let’s talk French toast. With French toast, you want warm spiced, crispy on the outside, custardy in the middle, and this recipe has all of that and more. Making French toast with sourdough bread helps make the taste just a little more complex. You won’t taste a super-strong tangy taste, but more of a milder, complex flavor to the French toast.

Judging by how many people were swept away by making sourdough during quarantine, I’m willing to bet there’s a lot of people out there with a surplus of sourdough bread. So, here’s a great way to use it up! Plus, you can still use this French toast recipe for other types of bread. I like to use bread that is a little on the stale side that I wouldn’t want to make a sandwich with, but making it into French toast gives it new life.

Close up of sourdough french toast with strawberries, blueberries, and yogurt on top on a white plate.

Ingredients

Milk: I used cow’s milk, but I recommend using whatever milk you like best. If you use plant-based milk, opting for a flavored one like vanilla can give a little extra flavor. Using one with a little bit of fat also helps with the French toast’s flavor and texture.

Eggs: This is what helps make that custard-like center of the French toast.

Spices and flavors: Cinnamon, nutmeg, vanilla extract, and a pinch of salt are needed for this recipe, but feel free to adjust to your preference. Any warm baking spices would work like pumpkin pie spice, clove, cardamom, etc. Use what you have on hand; just be mindful that the more strongly smelling (like clove) the spice, the less you’ll want to use. If you’re feeling a little extra, you can sub in bourbon or hazelnut flavored liquor instead of the vanilla extract.

Maple syrup: Putting just a touch of sweetness from maple syrup into the soaking batter really brings out the flavor. I used maple syrup since I planned on eating the syrup on top later but feel free to substitute other sweeteners like honey, agave nectar, or regular old sugar.

Sourdough bread: As I mentioned above, I really like the flavor that sourdough provides, but you can substitute other types of bread if you’d like or if it’s what you have on hand.

Tips and How to Make Sourdough French Toast

Sourdough French toast is relatively easy to make. It merely involves whisking your eggs, milk, spices, and flavorings together and allowing the bread to soak in the mixture, followed by a sear on each side of the bread in a pan. One of the best tips is to make sure that the middle part of your bread really takes in the egg mixture. The drier your bread, the longer you’ll want to soak it. My bread was a little on the drier side, so I let it soak for a few minutes. Other recipes don’t really focus on this part, but I think it’s key to getting that custardy center characteristic of French toast. If your bread is on the softer side, you won’t have to soak it for long.

I usually poke the center of the bread while it is soaking to see if the middle is saturated. Once it feels like the center is thoroughly soaked, I pop it in the pan for cooking.

A white plate of sourdough french toast with berries and yogurt on top with a side of butter and maple syrup.

Topping Ideas for French Toast

The toppings are one of my favorite parts of French toast. I’ve listed a few options in the recipe that you can try, but here are a few different flavor combinations to add on top of your French toast:

  • Peaches and Cream – peaches topped with a bit of vanilla yogurt
  • Chocolate and strawberries – chocolate chips with fresh strawberries
  • Tropical – mango chunks with coconut shreds
  • Banana nut – bananas with maple syrup and pecans
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Sourdough French Toast

A plate of sourdough french toast with berries and yogurt on top with a side of butter and maple syrup on a white background. There is a fork and blue and white napkin on the side also.
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This Sourdough French Toast is everything you want in a French toast recipe but with extra flavor thanks to sourdough bread.

  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8–10 slices 1x
  • Category: breakfast, brunch

Ingredients

Scale
  • 1/3 cup milk of your choice
  • 4 eggs
  • ½ tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • Pinch of salt
  • Butter or a neutral-tasting oil for cooking (like avocado, canola, etc.)
  • 8–10 slices of sourdough bread
  • Toppings of your choice: maple syrup, butter, yogurt, fruit, coconut, nut butter, powdered sugar, etc.

Instructions

  1. Whisk together the milk and eggs until smooth in a shallow baking dish. Add cinnamon, nutmeg, maple syrup, vanilla extract, and a pinch of salt. Whisk until completely incorporated.
  2. Heat a skillet over med-high heat. Coat skillet with butter, oil, or cooking spray to prevent sticking. Soak both sides of bread slices in egg mixture until middles are saturated.
  3. Fry bread slices in skillet until golden on each side (about 3 minutes per side). Serve warm with your favorite toppings.

Keywords: breakfast, brunch, sourdough, french toast

3 Ingredient Beer Bread

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Exactly how it sounds in its name, this 3 Ingredient Beer Bread is made with just 3 ingredients – self-rising flour, beer, and honey. It’s so simple, yet so delicious!

Baking with yeast can be tricky. While I’d like to master the skill of baking with yeast someday, I’m pretty content using other leavening agents, especially when I can make things as good as this 3 Ingredient Beer Bread. Thanks to the beer, it’s got that yeasty and toasty flavor and aroma that you’d get from things like sourdough bread. It smells fantastic when it is baking!

The ingredients for 3 ingredient beer bread on a white background including a bottle of beer, a container of flour with a measuring cup inside, and a bear bottle of honey.

Ingredients

Self-rising flour: It’s essential to get the self-rising flour as the leavening agents (baking powder) are already in the flour. If you happen not to have a bag of self-rising flour, you can take all-purpose flour, whole wheat flour (or a 50/50 blend of the two), and add 1 ½ tsp baking powder and ¼ tsp. of salt for each cup of flour. This recipe uses 3 cups of flour, so you’d need 4 ½ tsp. of baking powder and ¾ tsp. of salt.

Beer: I used a nice dark stout beer, but most any beer would do. The amount needed for the recipe is about the equivalent of a standard bottle or can of beer.

Honey: This obviously adds the sweetness to balance out the salt and beer’s salty and sour flavors. If you need to substitute honey, you can use another syrup like maple syrup or agave syrup. This recipe wasn’t tested with dry sweeteners like sugar.

How to Make 3 Ingredient Beer Bread

This recipe really couldn’t be any simpler. You’ll mix together the flour, honey, and beer in a large mixing bowl. You don’t need an electric mixer; it can be done by hand. The dough will be a little sticky but start to pull away from the sides of the bowl.

A two photo collage of the the beer bread dough. The top picture is the beer and the flour in a yellow bowl without stirring. and the second photo is of the dough mixed together for the 3 ingredient beer bread.

You’ll then pour the dough into a greased 9×5 loaf pan and bake for 45-50 minutes. As tempting as it is to dive right into the bread while it’s hot, allow enough time for the bread to cool before slicing into it. It’s hard; I know when you’ve been smelling those delicious aromas coming from the oven for the better part of an hour.

3 slices of 3 ingredient beer bread stacked with pat of butter on top on a white background with the loaf of beer bread in the background and a butter knife in the foreground

How to Serve Beer Bread

The 3 Ingredient Beer Bread isn’t quite a bread for making a sandwich (although, if you try it, let me know how it goes) since it’s more of quick bread. I like to serve it on the side like dinner rolls or buttered as part of my breakfast. It would be perfect with soups, like this Potato, Leek, and Kale Soup, or a hearty chili like these. Or as part of any St. Patrick’s Day celebration.

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3 Ingredient Beer Bread

A loaf of 3 ingredient bread sliced on a cooling rack with a blue and white napkin, butter knife, and a little bowl of butter on the side on a white background
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Exactly how it sounds in its name, this 3 Ingredient Beer Bread is made with just 3 ingredients – self-rising flour, beer, and honey. It’s so simple, yet so delicious!

  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 50-55 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 3 cups of self-rising flour 
  • 12 oz of beer
  • 1/3 cup honey 

Instructions

  • Preheat to 350 degrees. Mix all of the ingredients in a large mixing bowl with a large spatula until the dough begins to form together and begins to pull away from the sides.
  • Pour into a greased 9×5 loaf pan. Bake for 45-50 minutes. Allow to cool before slicing.

Keywords: beer, bread, honey, beer bread, baking

Chickpea Cookie Dough

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This Chickpea Cookie Dough so delicious and packed with fiber and protein to keep you satisfied. It’s also much safer to eat than regular raw cookie dough!

Who doesn’t love eating raw cookie dough? If it has eggs in it (which are the vast majority), then eating raw cookie dough isn’t safe, especially if you have a compromised immune system. My husband is a kidney transplant recipient, so I try to keep food as safe as possible in our house.

Not only is this Chickpea Cookie Dough delicious and safe to eat, but it’s also packed with nutrition thanks to the chickpeas that provide fiber, protein, and vitamins and minerals like folate and phosphorus. When you combine it with peanut butter, it’s a nutritional powerhouse. You can eat this for dessert, but my favorite way is to roll it into balls and eat it for a snack. I’ve also been known to just straight up grab a spoonful on my way past the fridge.  

Plus, if you have celiac disease, this is a gluten-free cookie dough that you can enjoy.

A layout of ingredients for chickpea cookie dough including chickpeas, cinnamon, honey, vanilla extract, salt, chocolate chips, peanut butter, and oats on a white background.

Ingredients

Chickpeas: Chickpeas are also known as garbanzo beans. I used canned ones because canned is so convenient and equally nutritious.

Peanut butter: I recommend smooth, so you can really try to replicate the consistency of cookie dough. If you prefer chunky and want to try it, let me know how it turns out!

Honey or maple syrup: Use whatever you have on hand. If you want to make this recipe vegan, you can opt for the maple syrup instead of the honey.

Oats: Oats help absorb some of the excess liquid. I just used regular old-fashioned oats.   

Vanilla extract: Get the real deal – it has so much more flavor when it’s not the imitation.

Salt: It wouldn’t be good cookie dough if there weren’t salt to balance out the sweetness. If you’re like me and love a good salted cookie, try sprinkling a little extra on top at the end.  

Cinnamon: The smallest bit goes a long way, but it gives that warm, baking spice smell to the cookie dough.  

Chocolate chips: I like big chunky, dark chocolate chips, but feel free to use your favorite. If you want to make this vegan, opt for your favorite vegan brand.   

A white bowl of chickpea cookie dough on a white background

How to Make Chickpea Cookie Dough

This is one of the best parts of the recipe; it’s so easy. You’ll just need to put all of the ingredients in a food processor, except for the chocolate chips, and puree until smooth. You’ll want to keep pureeing until the “dough” starts to form a ball. Make sure to scrape the sides of the bowl down about halfway through to ensure everything gets incorporated and your “dough” is super smooth.

Once it’s smooth, you’ll transfer it to a bowl and fold in the chocolate chips.

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Chickpea Cookie Dough

Bowl of chickpea cookie dough in a white bowl with a white spoon.
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This Chickpea Cookie Dough so delicious and packed with fiber and protein to keep you satisfied. It’s also much safer to eat than regular raw cookie dough!

  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Category: dessert, snack
  • Method: food processor

Ingredients

Scale
  • 1 can of chickpeas, drained and rinsed
  • 1/3 cup smooth peanut butter 
  • 3 tbsp. honey or maple syrup
  • 2 tbsp. oats
  • ½ tsp. vanilla extract
  • 1/8 tsp. salt
  • Pinch of cinnamon
  • ½ cup of chocolate chips

Instructions

  1. Place all of the ingredients except for the chocolate chips in a food processor. Puree mixture until completely smooth and it begins to pull away from sides into a ball. Pause a couple of times to scrape down the side of the processor bowl. 
  2. Transfer mixture into a bowl and fold in chocolate chips until evenly distributed. Refrigerate until ready to serve. 

Keywords: chickpea, cookie dough, dessert, snack

24 Best Valentine’s Day Recipes

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With Valentine’s Day right around the corner, here are 24 of the Best Valentine’s Day Recipes that I could find. Whether you like to celebrate with your Valentine or Galentine, I’ve got your food (and drink!) covered.

The Best Valentine’s Day Recipe Round-up

Dinner Options:

Bowl of brown butter seared scallops with pasta and mushrooms on a white background.

Scallops in Brown Butter Sage Sauce via Meals with Maggie

One-Pan Beef Tenderloin & Roasted Vegetables via The Nutrition Adventure

Mussels Fra Diavolo via Nutrition Starring You

Pan Seared Salmon with Caramelized Grapes via Live Best

One of the best valentine's day recipes with a white plate of beef, cranberries, green beans, and mashed potatoes.

Beef Tenderloin with Cranberry Balsamic Compote via The Gourmet RD

Mushroom Ravioli and Squash via Live Best

Lemon Garlic Chicken in a White Wine Sauce via Hoorah to Health

One Pan Maple Mustard Glazed Pork Chops via Hungry Hobby

Homemade Ravioli with White Beans and Sun-Dried Tomatoes via Grateful Meal Nutrition

Dessert and Snack Options:

Chocolate brownies with strawberries inside.

Chocolate Covered Strawberry Brownies via Colleen Christensen Nutrition

Salted Tahini Brownies via Leanne Ray

Chocolate Coconut Cream Pudding via Bucket List Tummy

No Bake Sugar Cookie Bites via Meals with Maggie

Chewy Chocolate Cherry Cookies via fANNEtasticfood

Chocolate Mousse Filled Strawberries via Nutrition Starring You

The White Chocolate and Raspberry Loaf Cake on a cooling rack sliced with a small bowl of raspberries on the side.

White Chocolate and Raspberry Loaf Cake via Grateful Meal Nutrition

No Bake Chocolate Raspberry Freezer Brownies va Steps 2 Nutrition

Yogurt Covered Strawberry Hearts via Cheerful Choices

No Bake Mini Heart Tarts via Root Nutrition

Winter Citrus and Pomegranate Mascarpone Cups via The Gourmet RD

Vegan Fudgy Chocolate Protein Brownies via Hungry Hobby

Brunch Options:

One of the best valentine's day recipes of a DIY waffle bar with waffles, fruit, syrup on white plates on a white background.

Easy DIY Waffle Bar via Nourish Nutrition

Flower Power Spritzer via Grateful Meal Nutriton

Balsamic Strawberry Chia Jam via Grateful Meal Nutrition

White Chocolate and Raspberry Loaf Cake

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This White Chocolate and Raspberry Loaf Cake is the perfect sweet loaf cake! The caramelized white chocolate paired with the tart sweetness of the raspberries makes this recipe a keeper! It’s a great addition to a breakfast, snack, or dessert.  

Loaf cakes are some of the easiest and fool-proof ways to bake. Banana bread, zucchini bread, etc., are some of my favorite things to bake. They require very few utensils and don’t require me to use an electric mixer. And then you pop it in a loaf pan and can walk away for about an hour. The hardest part about baking a cake is letting it cool enough so that it doesn’t fall apart when you take it out of the pan. I tend to want to dive right in.

This kind of cake doesn’t require any sort of icing to be delicious. I topped this loaf cake with extra white chocolate chips, which formed this super delicious and caramelized crust on top. I think it might be my favorite part!

Ingredients for White Chocolate Loaf Cake laid out on a white background including vanilla extract, eggs, sugar, flour, greek yogurt, white chocolate chips, and vegetable oil.

Ingredients

All-purpose flour: This is obviously the base of the cake. You can also use whole grain flour, but if you do, I would do a 50/50 blend with all-purpose. Or you could also try a whole grain pastry flour, which would give a softer texture than regular whole grain flour. I like the basic all-purpose for this cake. Not only was the flour used for the base of the cake, but I also used a little bit (about 1 tbsp.) to dust the raspberries before adding them to the batter. I’ll tell you why below.

Baking powder: This is the leavening agent needed to make the cake rise. Make sure it’s fresh and not expired, or you might end up with a flat cake.

Salt: This is needed for leavening purposes, but salt in baked goods gives the sweetness a little more sharpness because of the contrasting flavor.

Sugar: I used plain, white granulated sugar. I don’t recommend anything else for this recipe as most other sweeteners (like brown sugar, maple syrup, honey, etc.) would alter the cake’s moisture ratios causing it to potentially fall apart. And, if you’ve followed my blog and Instagram for a while, you know that sugar is sugar, and there is nothing wrong with using good, old-fashioned white sugar in baking. 

Greek yogurt: Getting Greek-style yogurt is important for this recipe because of the consistency. Greek yogurt also adds a tang and helps keep the crumb of the cake tender. It works similar to buttermilk in recipes.

Vanilla extract: This is a must for most sweet baking recipes for that warm, delicious vanilla flavor.

Milk: I needed just a little bit of milk for the consistency of the batter. I used 2% cow’s milk, but I don’t think it matters what kind you use.

White Chocolate: You can use mini or regular-sized chips. The recipe is for regular-sized chips; if you use the minis, I would cut the amount back to ½ cup or so.I really liked adding some white chocolate chips on top – it made the most delicious topping when it caramelized in the oven.

Raspberries: They are one of my favorite fruits. I used fresh and have not tested this recipe with frozen raspberries. If you want to try frozen, I can’t promise the end result, but I do strongly recommend not letting them thaw before adding them to the batter. Add them frozen. And don’t skip the dusting in flour trick that I explain below!

A container of raspberries with a bowl of flour used to toss the berries in.

Important Cooking Tip

One big tip that I have when you’re adding fresh or frozen fruit into your baking is to coat it in flour before adding it to the batter. This does two things. One, it helps absorb excess water given off from the fruit. This is especially important if you use frozen fruit because the freezing process damages the fruit’s cell walls, causing it to spill all of its juice or liquid much more easily. This is why frozen fruit can be off in texture when eating it by itself, but it’s also important to note that freezing only impacts the texture, NOT the nutritional profile. Frozen fruit is just as nutritious, if not more than fresh fruit. (Note: I did not test this recipe with frozen raspberries.)

The raspberries and chocolate chips in the batter of the White Chocolate and Raspberry Loaf Cake with a blue spatula and yellow bowl.

And two, it may help all the fruit from completely sinking to the bottom of the pan. Some of the fruit still did sink to the bottom, but there were definitely pockets of raspberry throughout the loaf cake.

A loaf pan of the White Chocolate and Raspberry Loaf Cake batter.

How to Serve White Chocolate and Raspberry Loaf Cake

This cake is good any time of day. I eat with breakfast, as a snack, or as dessert. You can top it with some butter and eat it like bread, eat it plain, or even spread some of your favorite yogurt or hazelnut spread like Nutella on top.

Another fun way to eat it would be to break it up into a small mason jar, and layer in yogurt and more fruit for a fun take on a trifle.

TBH though, I mostly eat it plain, standing in my kitchen. I can’t usually wait to put it on a plate, make any fancy preparation, or let alone sit down to eat it. It’s that good.  

The White Chocolate and Raspberry Loaf Cake on a cooling rack sliced with a small bowl of raspberries on the side with subway tile in the background.
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White Chocolate and Raspberry Loaf Cake

The White Chocolate and Raspberry Loaf Cake on a cooling rack sliced with a small bowl of raspberries on the side.
Print Recipe

This White Chocolate and Raspberry Loaf Cake is the perfect sweet loaf cake! The caramelized white chocolate paired with the tart sweetness of the raspberries makes this recipe a keeper! It’s a great addition to a breakfast, snack, or dessert.  

  • Author: Melissa
  • Prep Time: 10 minutes
  • Cook Time: 60-75 minutes
  • Total Time: 70-85 minutes
  • Yield: 1 loaf cake 1x
  • Category: Baking, Dessert, Snack, Breakfast
  • Method: Baking

Ingredients

Scale
  • 1 1/2 cups all-purpose flour + extra 1 tbsp. 
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup sugar
  • ½ cup Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/3 cup milk
  • 1 cup white chocolate chips, divided
  • 1 container (6 oz.) of fresh raspberries

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together dry ingredients – 1 ½ cups of all-purpose flour, baking powder, salt, and sugar. In a separate bowl, whisk together wet ingredients – Greek yogurt, vegetable oil, eggs, vanilla extract, and milk. 
  3. Then add the wet ingredients to the dry, and mix until just incorporated. Fold about ¾ of the white chocolate chips into the batter. Save the remainder of the chips for the top of the cake.  
  4. Toss the container of raspberries in 1 tbsp. of all-purpose flour. Gently fold in raspberries to the batter until evenly distributed. Pour batter into the loaf pan and top with remaining chocolate chips. 
  5. Bake for about 60 -75 minutes or until a toothpick is inserted and comes out clean. Allow to cool before removing from pan and slicing. 

Keywords: White Chocolate and Raspberry Loaf Cake, Baking, Snack, Dessert, Breakfast