Ingredients:
1 large egg
3/4 cup milk, milk substitute, or else water (in which case ideally add 2 T Dari-Free with the dry ingredients, but if you don't have that, just don't worry about it and use the water)
1/4 cup vegetable oil
1 3/4 cup gluten-free 1:1 flour (or white flour if you have no need to be GF)
2 tsp baking powder
1/2 cup sugar
3/4 tsp xanthin gum (only if you're using gluten-free flour, it's unnecessary with regular wheat flour)
1/4 tsp salt (optional)
1 cup white chocolate chips
1 cup chopped hazelnuts
Directions:
Preheat the oven to 350F. In a bowl, mix the egg, milk or milk substitute or water, and oil, until they're well-mixed. Add the flour, baking powder, sugar, xanthin gum (if you're using it), salt (if you're using it), and Dari-Free (if you're using it). Stir gently, about 40 strokes. Add in the white chocolate and hazelnuts, and stir until they're well mixed. Pour into a 9x5 or 8x4 loaf pan. If you're using gluten-free flour, at this point ideally let the loaf sit unbaked for 10 minutes. Bake for 55-60 minutes until fully set and golden. Cool on a rack, then enjoy! This is excellent for several days, in fact like most quick breads it's even better the second day than the first.