Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

Burdock Brownie Bread & Ice Cream - from

 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.

Burdock Brownie Cake & Ice Cream - from

 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.  

Read on:

 Burdock Brownie Cake & Ice Cream - from

Burdock Brownie Cake & Ice Cream - from

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.  

Just enjoy.

 Burdock Brownie Bread & Ice Cream - from

Chunky, Chocolatey Burdock Brownie Bread
Chunky, chewy chocolate brownie-like bread that will leave you asking for another slice...or two. Cut into cubes, it makes a wonderful addition to ice creams, vanilla chia pudding, or just savor a big slice dusted with powdered sugar. The nutrition and coffee-like flavors of Burdock Root flour add to the fun and distinctive taste of the rich, chocolatey goodness of this Burdock Brownie Bread.
  1. 1/2 cup Cocao Powder ( or cocoa)
  2. 1 cup Spelt or Organic White Flour
  3. 1 cup Oat Flour
  4. 1 cup Burdock Flour
  5. 1 Tbs. Dry Quick Action Yeast
  6. 1 Tbs. Ground Flax Meal
  7. 1/2 tsp. Sea Salt
  8. 1/2 cup Maple Syrup
  9. 2/3 cup Organic White Sugar
  10. 1 cup Non-Dairy Milk
  11. 1/2 cup Chopped Pecans
  12. Olive Oil for pan greasing
  13. Powdered Sugar for dusting (optional)
  1. 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.
  2. 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.
  3. 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.
  1. Makes 7-8 slices. Store wrapped well or freeze pieces to thaw on demand!

Burdock Brownie Bread & Ice Cream - from

 By the slice or in a bowl, this chunky chocolatey treat will make you and your body smile.  

Burdock Brownie Bread & Ice Cream - from 

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8 thoughts on “Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

    1. Angela @ Canned Time Post author

      Such a sweet comment Margaux. You’re too kind and I hope that you give this brownie bread a try.
      On a totally unrelated note: Love your name. I had that name picked out for the daughter that I unfortunately never had. Such a beautiful name and sounds like it fits you well.
      Thanks so much for visiting Canned Time. Hope to see you back for more sweets and healthy treats 😉

  1. Sarah

    Do you let this rise at all so the yeast can work? If not, why add the yeast? Just wondering if I need to wait or not… or substitute baking powder?

    1. Angela @ Canned Time Post author

      Hi again Sarah. Did my answer earlier make any sense to what you were thinking? I’m sorry to have been so brief, I was driving 300 miles today and couldn’t take any more time to explain better. This is more of a sweet bread so the rise isn’t as significant. I tend not to use baking powder or soda just because it can have a background taste if you use too much but I’d probably try it here if you’d rather. Please let me know if you do try either yeast or powder so I can know. Sorry again for being short today. Take care.

      1. Sarah Reid

        Thanks for replying! It makes sense somewhat, since I always thought that breads (savoury or sweet) needed some form of rising agent whether it was chemical or yeast. I’m definitely going to try it if I can get my hands on burdock flour!

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