Saturday, August 18, 2018
Chocolate Bread - Phase 3
This bread is rich and chocolatey, but not too sweet. If you prefer a sweeter bread, add more sweetener.
This bread is MUCH better the second day. My tip is to bake this the last evening of your phase 2, so it will be taste extra good for your phase 3 breakfast!
I like it without the glaze and a bit of my Coconut Cashew Butter drizzled on top! YUM!
Note: I have not used other flours in this bread. The photos above are shown using sprouted wheat. I cannot attest to how other flours will work if you substitute them.
1/2 c olive oil
1 tsp vinegar (any kind except white)
3/4 c xylitol (or stevia equivalent)
2 whole eggs
1 c peeled and pureed zucchini or yellow squash
2 tsp alcohol free vanilla extract
2 c sprouted wheat flour
¾ c Hershey’s regular cocoa or raw cacao
½ tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
¼ c coconut oil
2T Hershey’s regular cocoa or raw cacao
¼ c xylitol
¼ teaspoon vanilla extract
Preheat oven to 400 degrees.
In a large bowl, mix olive oil, water and sweeter until the sweetener is dissolved. Add eggs, vinegar, and zucchini, vanilla; mix well. Set aside. In another bowl, combine the flour, cocoa, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well. Do not use beaters or blender. If the batter is too thick, stir in more water, a little at a time. You want the batter to be like a very thick pancake batter.
Spoon into greased 8in x 4in loaf pan. Place in oven and turn heat to 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire rack. Cool completely.
For glaze, heat coconut oil in pan over medium heat. Add sweetener and stir until dissolved. Add cocoa, vanilla and salt. Whisk until combined. Drizzle over cooled bread.
Servings: 16 standard grain servings, each one has ¼ serving healthy fat
Check out my Breads book for more great quick bread recipes, like this one! In the Store Link!