Chocolate Cake. Evil right? Only for those special occasions when you don’t give a hoot about your waistline, nutrition or any number of other vices we constantly attempt to control. Well, maybe not.
My quest continues today, attempting to add iron rich ingredients in any way that I can to my diet.
Re-enter my good friend from last week:
Burdock Root Flour.
I swear if you’ve ever seen this plant in the wild you’d never in your wildest dreams put it with my new friend, Chewy, Chocolatey Burdock Brownie Bread.
If you do know a bit about the benefits of adding a little (or a lot) of Burdock into your life, you’re probably thinking Hot Tea, Dandelion & Burdock soda, potassium or folic acid even. If you’re really up on your Burdock, it’s about blood purification, diuretics, skin conditions or throat and chest ailments. Furthermore, it also contains a decent amount of good minerals like Iron, as I mentioned, manganese, magnesium; and small amounts of zinc, calcium, selenium and phosphorus.
All hidden in a chewy chocolatey slice of delicious sweet bread.
You say you can’t do chocolate without a scoop of ice cream? Hold on to your tastebuds, I’ve got an option you’ll love. Cube up a few pieces of your Brownie Bread and stir those babies into a big bowl of your favorite flavor of creamy Vegan ice cream and you’ve made a little bowl of magic for yourself.
Don’t think about the nutrition at this point.
- 1/2 cup Cocao Powder ( or cocoa)
- 1 cup Spelt or Organic White Flour
- 1 cup Oat Flour
- 1 cup Burdock Flour
- 1 Tbs. Dry Quick Action Yeast
- 1 Tbs. Ground Flax Meal
- 1/2 tsp. Sea Salt
- 1/2 cup Maple Syrup
- 2/3 cup Organic White Sugar
- 1 cup Non-Dairy Milk
- 1/2 cup Chopped Pecans
- Olive Oil for pan greasing
- Powdered Sugar for dusting (optional)
- Warm the non-dairy milk to about, but not over 110 degrees F. In a bowl, mix the warm milk, add in yeast, maple syrup, sugar, and flax meal. Stir and allow the yeast to grow for about 10 minutes until frothy.
- In a large mixing bowl, sift together cocao or cocoa powder, Oat flour, Spelt or White flour, burdock flour and salt. When your yeast has grown bubbly, stir in the wet ingredients with the dry flour mixture. Stir in the pecan pieces. Pour the batter into a greased 9 x 6 (or so) inch bread pan.
- Preheat your oven to 425 and add a shallow pan of water into the bottom shelf of your oven for extra moisture. Reduce the oven temperature to 325 and bake bread for 45 minutes. Check for doneness by sticking a toothpick into the center of the bread to see if any batter sticks it or insert a meat thermometer to see if the internal temperature is at about 180. Then your brownie bread is done. Allow the bread to cool completely before removing the loaf from it's pan.
- Makes 7-8 slices. Store wrapped well or freeze pieces to thaw on demand!
By the slice or in a bowl, this chunky chocolatey treat will make you and your body smile.
More from my site
- Oatmeal Burdock Buns
- Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options