Lunch and dessert all in one. I get these ideas sometimes. I would have added bacon to the mix if I had had any, but I didn't. Sometimes my mixes aren't what others would care for, but there may be some of you out there like me, so I share them.
So I took my microwave coconut bread recipe idea and created a chocolate bread out of it. I bought some Walden Farms sauces and syrups from netrition.com lately so thought I'd add some caramel syrup to this and the taste was everything I hoped it would be! You could use this bread recipe as a cake in itself and just frost it if you like. It was great in both taste and texture!
I know that many do not like to microwave in plastic, and I understand that it has the risk of giving us those xenoestrogens and all that, and I probably should be careful of that, and actually for the most part am, but occasionally I like to use my plastic Wonder Bread microwave container to get that nice bread shape. So I'm not a purist. But if you are and you are more diligent about that than I am, than feel free to use a container that is not plastic for this. The shape, after all, is not going to change the taste of the product.
Or if you don't like the microwave at all for any food, you can make this pancake style on a griddle but it won't have the same consistency as when you microwave it, yet I'm sure it would still be quite tasty.
* Exported from MasterCook *
Chocolate Peanut Butter and Caramel Sandwich, LC, GF
Recipe By :Ginny Larsen
Serving Size : 1 Preparation Time :0:00
Categories : Bread Breakfast or snack
Amount Measure Ingredient -- Preparation Method
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1 tablespoon coconut flour
2 tablespoons cocoa powder
1/8 teaspoon xanthan gum
1/4 teaspoon baking soda
6 packets Truvia -- (or sweetener equal to 1/4 cup sugar)
1 large egg
2 tablespoons kefir
1 teaspoon oil
water as needed
2 tablespoons unsweetened peanut butter -- (I do add Truvia to my peanut butter so it is a little sweet from the jar)
1 tablespoon *Walden Farms Caramel Syrup -- (zero carbs or calories)
Mix all the dry ingredients in a small bowl. Stir together getting out any lumps.
Make a well in the middle and add the egg, kefir, and oil. Mix together well.
Drizzle water in and stir just enough to make a cake batter consistency. Mix well with a wire whisk until it is smooth.
Spray a small container, such as a Wonder Bread plastic container, or a square entree container, or ceramic cereal bowl, whatever you have, with non-stick spray.
Add half of the batter, and spread around evenly. Microwave for 70 seconds (depending on your microwave. Mine is 1000 watts), on high. Plop out on a paper towel and do the same with the remaining batter.
Spread the peanut butter on one piece. You may have to microwave it to soften it so it spreads easily. I microwaved mine for about 30 seconds since it came out of the refrigerator. Then add the caramel syrup and spread evenly on top of the peanut butter. Cover with the other piece of bread and enjoy!
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Per Serving: 377 Calories; 28g Fat (65.3% calories from fat); 17g Protein; 17g Carbohydrate; 8g Dietary Fiber
Serving Ideas : I may add some bacon to the mix of this next time!
NOTES : *9 useable grams of carbs