Focaccia Chocolate Flax Bread-(Phases 3-4)

Focaccia Chocolate Flax Bread

2 cups flax seed meal ( check health food stores)
1 Tablespoon baking powder
1 teaspoon salt
3-4 Tablespoons Splenda
2-3 Tablespoons of cocoa powder
5 beaten eggs
1/2 cup water
1/4 cup olive oil


Preparation: Preheat oven to 350 F. Prepare pan (a 10 X 15 bar pan) with Pam spray. Mix dry
ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white
hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the
point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more
even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch
or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly
browning even more than flax already is. Cool and cut into whatever size slices you want

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