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Chocolate Nut Seed Bread

The following recipe was sent me to one of my readers. Cherie, thank you for your wonderful creativity in the kitchen!


 2 ½  cup Flour Combo as follows;  *½ cup Flax seed- ground, ½ cup Chia seeds-ground, ½ cup Coconut Flour, 1 cup Almond Flour

1tsp Baking Soda

1tsp Baking Powder

1tsp Sea Salt (HEAB here, I used 1/2 tsp salt)

2tsp Xanthan Gum- (Now Brand)

¾ cup organic Cacao Powder- (I use Navitas Naturals)

1 ½ -2 cup Sugar Substitute- Adjust to taste. *I use a combo of Truvia, Erythritol & Xylitol for synergy effect.

4 organic eggs

1/3 cup Coconut Oil or Kerrygold Irish Butter

½ cup Coconut Milk or water

1 dropper full of SweetLeaf Liquid Vanilla Crème 

Organic Vanilla Extract- (alcohol-free) 

Optional – ¼ cup chopped Pecans or Walnuts

Optional – Sugar-free glaze- ½ cup sugar substitute, 2 Tbsp Butter, ½ tsp vanilla, a couple Tbsp. coconut milk. Mix until consistency you like.


 Pre-heat oven to 350F. Grease a 9” x 12” baking pan with coconut oil.  

Mix first 6 dry ingredients together and set aside.

In a large mixing bowl cream butter or oil and sugar substitute. Add eggs, coconut milk (or water), liquid stevia and vanilla extract. 

 Add dry ingredients to wet ingredients and mix until combined. Optional, add chopped nuts. Place in baking pan. Batter will be thick, so I use wax paper with a little coconut oil on it to help spread batter evenly into pan. Bake about 20 – 25 minute until toothpick comes out clean, but do not over bake. Let cool. May add sugar-free glaze.

 * For convenience I use a coffee grinder to make nut/seeds fine ground and then place into pre-measured containers & freeze. I also use the coffee grinder to make sugar- free powdered sugar. Adapted from my nut/seed sandwich bread recipe.


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