Recipes

Chocolate Bread

How To Make Grain-Free, Gluten-Free, High-Protein Nutrient Dense Bread

To Make Bread:

Bread: Make the World's Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Bread! (This will be dense bread, nothing light and fluffy about it.)

  • Use whatever size & shape loaf pan you'd like your final product to be and mix up enough to fill it appropriately. The baking time will be quite a bit longer than for a bar, bite, brownie or cookie due to the increased thickness.
  • We recommend using a smaller or mini-loaf pan for best results
  • When making bread in a loaf pan you really have to bake it, dehydration won't work well due to the sides of the loaf pan
  • If you do want to dehydrate rather than bake, you'll need to place the batter in a mound (like Essene Bread). We recommend 118 degrees. It will take 4-6 hours or more depending on how large the mound is and how moist or dry you'd like the bread to be
  • If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn't a concern. If you'd prefer a lower baking temperature, simply increase the baking time to suit the texture you'd like your finished product to be)
  • Once finished dehydrating or baking, simply allow it to cool for at least 20 minutes
  • Slice it all at once or as you eat it
  • Wrap the loaf, or place it in Zip-Lock bag or seal-tight Tupperware style containers for future consumption
  • Refrigeration will help to keep the bread edible for about a week and a half whereas freezing will keep it fresh and edible for many months (although you'll likely eat it long before that)

Chocolate Bread

Follow the above steps using the following ingredients:
2-3+ cups of Chocolate SuperFood Protein Mix &/or Chocolate Superfood Macaroon Mix depending on how many servings you’d like to make;
You can also use either the Naturally Sweetened-Unflavored Superfood Mix and add Cacao / Coco or use the Unsweetened-Unflavored version and add Cacao/Coco and the sweetener of your choice;
Optional: to boost protein content add 1 or more scoops of either P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein (obviously use the appropriate flavor of either);
Optional: if you want whatever you’re baking to rise a bit, you can add 1 tablespoon of Baking Powder per cup of SFM used and mix it up before adding other ingredients;
Optional but recommended: 1 – 2 shredded carrots;
Optional but recommended: 1 – 2 finely chopped, mashed, or blended bananas;
Options: Add chocolate chips &/or nuts if desired;
Optional if you’d like to add more slow-burning carbs: ¼ – ½ cup of oats per cup of mix used (be advised that oats are not Paleo);
Mix it up and then add some water sparingly if needed (often there’s enough moisture from the bananas and carrots depending on how big they are and how many were used): add water just a few ounces at a time and mix to allow it to be absorbed; between ½ – 1 cup of water will be plenty in most cases;
Mix thoroughly.
The consistency should be that of a relatively thick batter, like a cake mix (see preparation videos on the website);
You may need to add a little more water (1-3 ounces), remember, it’s a lot easier to add water than it is to take it away, so add water just a tiny bit at a time, you can always add more if needed. That’s why we suggested starting with just a few ounces. The biggest mistake most people make is adding too much water which makes if very difficult to get the mix thick enough.
Place on the cookie or baking sheet and follow the general directions as outlined above.
Posted by Dr. Max MacCloud DO, ND, PhD