* Exported from MasterCook *

CHOCOLATE BREAKFAST 'BREAD'

Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : 0-5G Low Carb Bakery Bread Protein Flours


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup oat flour 1/4 cup soy protein Isolate -- any flavour
1/4 cup Splenda
2 tsp Baking powder -- double acting
1/2 tsp salt
1/2 tsp ground cinnamon
1 tbsp unsweetened cocoa powder
2 eggs
1 tsp vanilla extract
2 tbsp strong coffee
1/4 cup heavy cream
1/4 cup water
2 tbsp mayonnaise -- (yes -mayonnaise!)
2 tbsp melted butter

In a bowl mix oat flour, protein powder, splenda, baking powder, salt, cinnamon and cocoa.
In another bowl beat 2 eggs, vanilla, coffee, cream, water, mayonnaise and butter
Spray an 8x8x2" 200x200x50mm cake pan with non stick spray.
Preheat oven to 350°F-180°Cf.
Add to dry ingredients and beat with a spoon until well blended.
Pour into prepared pan and bake for 30 minutes or until puffy -may crack just a little in the middle.
Hit it with a dollop of sweetened whipped cream and a sprinkle of cocoa/splenda blended.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 64 Calories; 6g Fat (58.7% calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 2751 0 0 0 0