Chocolate Flax Bread
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 429.3
- Total Fat: 34.6 g
- Cholesterol: 123.4 mg
- Sodium: 997.6 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 14.3 g
- Protein: 13.6 g
View full nutritional breakdown of Chocolate Flax Bread calories by ingredient
Introduction
A variation of the classic low carb, gluten free flax foccaccia but with cocoa and molasses added for richness. Not a sweet bread per se, but with a sweetness to it. A variation of the classic low carb, gluten free flax foccaccia but with cocoa and molasses added for richness. Not a sweet bread per se, but with a sweetness to it.Number of Servings: 6
Ingredients
-
1 cup flax meal (I prefer golden flax seed)
1/4 cup cocoa powder
1 tsp salt
1 tsp baking powder
1 tbsp ground cinnamon
1/4 cup oil
2 tbsps molasses
1/2 cup water
2 eggs
Tips
Great split open with peanut butter and slices strawberries or raspberries for a delicious PB and J. This bread is only slightly sweet and is pretty low carb, high fibre and gluten free. And very delicious.
Directions
Preheat oven to 350 deg F. Line cookie sheet with parchment paper.
Blend dry ingredients together in a bowl with whisk.
Blend wet ingredients in a blender or food processor or can be blended with a whisk.
Mix wet into dry and let stand 10 minutes to firm up.
Plop 6 dollops on the parchement paper to make smaller loaves or "biscuits" or plop the whole batch in the middle of the paper for a big flat bread.
Bake 15 to 20 minutes until starting to brown more at the edge and when centre pressed with a finger bounces back. Let cool on wire rack.
Serving Size: Makes 6 little loaves or one big loaf to cut in wedges
Number of Servings: 6
Recipe submitted by SparkPeople user RODENTMAMA.
Blend dry ingredients together in a bowl with whisk.
Blend wet ingredients in a blender or food processor or can be blended with a whisk.
Mix wet into dry and let stand 10 minutes to firm up.
Plop 6 dollops on the parchement paper to make smaller loaves or "biscuits" or plop the whole batch in the middle of the paper for a big flat bread.
Bake 15 to 20 minutes until starting to brown more at the edge and when centre pressed with a finger bounces back. Let cool on wire rack.
Serving Size: Makes 6 little loaves or one big loaf to cut in wedges
Number of Servings: 6
Recipe submitted by SparkPeople user RODENTMAMA.