Chocolate Buttermilk & Cherries Quick Bread

For two loaves, each 8 and a half by 4 and a half-sized:

150 grams organic chia seeds

2 cups organic cherries, soaked, washed, de-pitted, stems removed, then coarsely-ground

4 cups organic chocolate buttermilk or your favorite chocolate gelato, melted (pasteurized, reduced-fat, stevia-sweetened, fair-wage, from Mexico)

4 large, organic, heritage chicken eggs, raw, the Irish-buttered ones, from a previous blog posting, beaten up

4 tsp organic, fair-wage, cacao nibs, pureed, from Mexico

10 ounces organic stevia powder

1/2 tsp salt

4 tsp baking powder

4 cups organic chestnut flour

12 TBL organic, brown rice bran oil butter substitute, melted

4 tsp yogurt (organic, pasteurized, Greek, chocolate-flavored, non-fat, stevia-sweetened)

Directions:

First, preheat the oven to 350°F, with the center rack.

Next, mix all ingredients together with a hand-mixer or mixer, on high speed, for 3 minutes until it's completely blended.

Then, mist the bread loaf pans with organic hazelnut oil.

Finally, bake at 350°F, center rack, preheated, for 45 to 50 minutes, approximately.