Looking for a perfect snack or something to bring to a get-together? How about an Olive Oil & Sage loaf? Don’t write them off, these little loaves are adorable & totally loav-able 😉 – xoxo, LK
Lately, I’ve not only allowed myself as many hosting opportunities as my calendar can manage, but have fortunately received many invites by other hosts as well. I never like to show up empty handed and prefer to leave a thoughtful impression upon my host to show my gratitude. This is why I try to choose less common gifts such as handmade table linens or a salt scrub I’ve made in a scent they like.
Sometimes though, the hostess will ask you to bring something such as dessert. For the occasions where something specific has been requested, like dessert, I still try to find a creative treat. This is how I came up with the Olive Oil & Sage Mini Loaves, which were a combination of several recipes I’d made before. The flavors are extremely subtle and pair well with most every meal being served.
This recipe, which you can find below, will allow you to make 3 mini loaves. Two of the loaves you can wrap nicely for your host to keep and then one can be shared after the meal.
- 2 cups Whole Wheat Flour
- ¾ cup Sugar
- 1½ teaspoon Baking Powder
- ¾ teaspoon Salt
- 3 Eggs
- 1 cup Olive Oil
- ¾ cup Whole Milk
- 1½ tablespoons Fresh Sage, finely chopped
- 5 ounces Dark Chocolate, chopped into small pieces
- Coconut Oil for coating the pan
- Preheat the oven to 350 degrees and grease 3 mini bread loaf pans using coconut oil.
- In a large bowl whisk the Flour, Sugar, Baking Powder, and Salt together. Set aside.
- In a separate medium bowl beat the eggs. Mix the Olive Oil, Whole Milk, and Sage into the eggs. Using a spatula gently fold the wet ingredients into the dry until fully combined. Stir in the chocolate.
- Divide the batter between the 3 loaf pans and smooth the tops. Bake for 40 to 45 minutes or until a tooth pick inserted into the center comes out clean. Remove from the oven and let cool before moving to a wire rack. Enjoy!
Written & Photographed by Aimee Mars