This yummy bread uses Bob's Red Mill Gluten Free flour that is chickpea based. It has 4 times more fiber than regular all-purpose flour. I don't think the average person could tell the difference though as far as taste and texture. I just posted it on my blog here, if you want to read more about the health benefits or make it easier to print out, etc., but here's the recipe:
2 Tbsps ground flax seed 6 Tbsps water 1 ¾ cups Gluten Free Flour Blend ⅔ cup coconut sugar* ⅓ cup unsweetened cocoa powder 3 tsps baking powder 1 tsp baking soda ¼ tsp salt 1 ¼ tsps cinnamon ½ tsp ground nutmeg ½ tsp ground ginger ⅓ cup coconut oil, melted 1 ½ cups pumpkin puree, unsweetened ½ cup non-dairy milk, unsweetened (I used cashew) 2 tsps vanilla 1 cup semi-sweet dark chocolate chips ⅓ cup mini chocolate chips, optional Instructions
Preheat oven to 325 degrees. Grease a 5"x9" loaf pan (unless you're using a non-stick). Whisk together the ground flax seed and water--set aside to thicken. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a separate bowl, whisk together the oil, pumpkin puree, milk, vanilla and flax mixture. Add wet ingredients to dry and blend well. Fold in the chocolate chips. Pour into your loaf pan and sprinkle mini chocolate chips on top if desired. Bake for 50 minutes or until a toothpick comes out clean. (Baking times may vary depending on your oven and bakeware.) Allow to cool on a cooling rack for 20 minutes, then remove from pan and continue to cool on the rack until completely cooled. (If you try to slice it before it has cooled completely, it may crumble.) Notes
This recipe recommends using Bob's Red Mill Gluten-Free All Purpose Baking Flour with the Red Label.
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