Chocolate Corn Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 141.3
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 141.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 3.9 g
- Protein: 3.9 g
View full nutritional breakdown of Chocolate Corn Bread calories by ingredient
Introduction
This Recipe is a Unique Healthy Take on Traditional Cornbread. It offers all of the yummy fluffy deliciousness of Cornbread without all the fat and unhealthy ingredients. This Recipe is a Unique Healthy Take on Traditional Cornbread. It offers all of the yummy fluffy deliciousness of Cornbread without all the fat and unhealthy ingredients.Number of Servings: 16
Ingredients
-
Whole Wheat Flour, 1 cup
Yellow Cornmeal, 1 cup
Cocoa, natural unsweetened, 4 tbsp
Flax seed, 6 tbsp (ground)
Organic Blue Agave, 4 tbsp
Raw sugar, 4 tsp
Prunes, dried, 1 cup, pitted
Canola Oil, 1.5 1tsp
Hot Water
1 1/2 to 2 cups soy milk
Directions
Preheat oven to 425
In a small dish combine 2 tbsp ground flax seed (I use my coffee grinder) and 6 tbsp hot water, stir well and let sit.
In a medium bowl combine all dry ingredients sifting well/
Next you will make the fruit puree which is the substitute for the fat usually found in cornbread. If you don't have dried prunes you could substitute apples, apricots, etc as long as they are a similar texture. you can also use a mix of dried fruits.
Fruit Puree:
In food processor or blender, place prunes in with about 1/4 cup hot water, let sit about one minute to soften, then blend until smooth, should be about the consistency of jam.
Add fruit puree and remaining ingredients to dry ingredients and mix well. Add 1 cup of soy milk first and stir well, then add remaining soy milk a little at a time until batter is about the consistency of thick cake or brownie batter.
Place in a greased baking pan and bake for 20 to 30 minutes.
In a 8 x 8 pan 26 to 27 minutes, batter fills pan to rim. If you are using a wider pan the corn bread will be thinner and take less time to cook so check it at about 20 mins with a toothpick.
This recipe is a nice mild sweetness, if you prefer a sweeter cornbread you will want to increase the sweetener.
Number of Servings: 16
Recipe submitted by SparkPeople user KLIENEINE.
In a small dish combine 2 tbsp ground flax seed (I use my coffee grinder) and 6 tbsp hot water, stir well and let sit.
In a medium bowl combine all dry ingredients sifting well/
Next you will make the fruit puree which is the substitute for the fat usually found in cornbread. If you don't have dried prunes you could substitute apples, apricots, etc as long as they are a similar texture. you can also use a mix of dried fruits.
Fruit Puree:
In food processor or blender, place prunes in with about 1/4 cup hot water, let sit about one minute to soften, then blend until smooth, should be about the consistency of jam.
Add fruit puree and remaining ingredients to dry ingredients and mix well. Add 1 cup of soy milk first and stir well, then add remaining soy milk a little at a time until batter is about the consistency of thick cake or brownie batter.
Place in a greased baking pan and bake for 20 to 30 minutes.
In a 8 x 8 pan 26 to 27 minutes, batter fills pan to rim. If you are using a wider pan the corn bread will be thinner and take less time to cook so check it at about 20 mins with a toothpick.
This recipe is a nice mild sweetness, if you prefer a sweeter cornbread you will want to increase the sweetener.
Number of Servings: 16
Recipe submitted by SparkPeople user KLIENEINE.