Tahini Quick Bread?

It was such a lie, but still delicious. I think you can tell which was mine...It turned out mree like a brownie/cake thing. So moist and crumby and delicious. I just topped it with creamed honey to make it more sweet. I would definitely make it again, but I think as cupcake/muffins. It's relatively healthy too. The recipe comes from Have Cake, Will Travel, but I pasted it here for your convenience.

I used agave nectar, regular whole wheat flour and oat flour instead. For the cocoa powder, I used a semi-sweet, rich variety that I still have from Switzerland.

1/4 cup plus 2 tablespoons (30 g) unsweetened cocoa
3/4 cup (90 g) all-purpose or whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons (16 g) instant coconut milk powder, optional
1 teaspoon ground cinnamon
1/3 cup (85 g) tahini
1/3 cup (80 ml) pure maple syrup
4 ounces (1 individual container, 113 g) unsweetened applesauce
2 teaspoons pure vanilla extract
1/4 cup (60 ml) soy creamer or nondairy milk

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
In a large bowl, sift together cocoa, flour, baking powder, baking soda, salt, optional coconut milk powder, and cinnamon.
In a medium bowl, combine tahini, maple syrup, applesauce, extract, and milk.
Fold wet ingredients into dry, being careful not to over mix.
Pour batter into prepared loaf pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.

Yield: one 8-inch (20-cm) loaf