Lew's Chocolate Garbanzo Bean Quick Bread Recipe - No Dairy, Eggs, Gluten, Sugar, Wheat, or Yeast

• 2 & 1/4 cups Garbanzo Bean Flour (if not available locally - Bob's Red Mill Garbanzo Bean Flour online)
• 1/2 cup Whole Grain Brown Rice Flour (if not available locally - Bob's Red Mill Whole Grain Brown Rice Flour online)
• 1/4 cup Organic Cocoa Powder (not roasted - Shiloh Farms makes 16 oz bags)
  
• 1/4 cup Extra Light Olive Oil
  
• 1 & 1/2 teaspoons Baking Soda
• 1 & 1/2 cups Unsweetened Organic Soy Milk - add 1 tablespoon + 1 & 1/2 teaspoons of lemon juice & let sit 15 minutes to thicken up (Edensoy or Westsoy)(substitute for buttermilk - 1 teaspoon lemon juice for each 1/3 cup Unsweetened Organic Soy Milk) (Rice milk will not work well. Since soy milk has much more protein, it will thicken better.)
• 2 tablespoons Lecithin Granules - add 6 tablespoons of water and stir until the granules dissolve (substitute for 2 large eggs)
• 2 teaspoons Organic Vanilla Extract (Alcohol Free is much better)
• 2 teaspoons Organic Cinamin
  
• 2 teaspoons Celtic Sea Salt
• 2 tablespoons + 2 teaspoons Xylitol*
  

*Xylitol is a Natural & Safe Sugar Substitute*

NOW Xylitol - 8 oz. - at the Lowest Price on the Net

Makes 1 large loaf. Instead of greasing a 9" x 5" x 2-3/4" bread pan, a piece of parchment paper folded over double and cut to fit in just the bottom, worked better. Bake at 350 degrees for 45 to 50 minutes. Ran a thin spatula around and turned over. Bread fell right out and parchment paper peeled right off. If you put your bread in the refrigerator, it will lose it's freshness faster then leaving it out. If you want to keep it longer than 2 days, slice & freeze in separate freezer bags within 24 hours, but allow it to cool first.