Iron Boosting Chocolate Cherry Farina Bread

farina bread recipe with chocolate and cherry flavor

My iron stores clearly dropped again this week, and I needed a boost of iron in something I could consume easily with my coffee. I scanned the internet for some way to include cream of wheat into something that was not a hot bowl of cereal every day. I found a couple of recipes, but they either seemed to have a little too much oil or too much flour. So, in my usual form, I experimented.

Who’s Up for Some Farina Bread?

cream of wheat in farina bread recipeI wanted something that would give me the equivalent of 50% of the iron I need each day. In one place at one time without me having to cook a hot cereal. I get bored eating the same thing every day, and I really have found that for some reason Cream of Wheat works very well in my body. I certainly do not want my biggest source of iron to come from meat, because frankly, as an on again off again vegetarian (off again when the iron gets insanely low) I have a problem with dependence on animals for my life’s blood. I augment, do not get me wrong, but dependence, well, honestly as a somtimes vegetarian, meat is much harder to process and my body does not actually like it that much.

So, I came up with a recipe –

Chocolate Cherry Farina Bread


1/2 cup flour
1 1/4 cups Farina (Cream of Wheat)
1/4 cup cocoa powder
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt
3/4 cup milk
1 extra large egg
6 Tbsp canola oil
4 droppers full of Cherry Flavor Oil


iron boosting farina bread1. Preheat oven to 400. Butter a loaf pan.
2. Mix dry ingredients in one bowl.
3. Mix milk, egg and oil {both the canola and the flavor oil) in another bowl until egg is well mixed into the liquids. Add to dry ingredients.
4. Mix by hand until smooth. Batter will be grainy from the farina, but you want to make sure any lumps from the cocoa powder are mixed in well.
5. Pour mixture into loaf pan.
6. Place loaf pan on a rack in the center of the oven. Cook for35-37 minutes.
7. Let sit for five minutes. Remove from Loaf pan, and allow to cool in a wire rack for 30 minutes – if you can wait that long – before cutting.

If I had actual dried cherries in the house, I would have thrown them in.

A Whole World Of Farina Breads

This was my test, but I did it with the knowledge I would need to modify it for other types of farina bread. For example, if I want a chocolate chip bread, I would omit the cocoa powder, increase the farina, and add chocolate chips. Or I can simply add a dried fruit to mix it up. I think of it as being similar to a slice of pre biscotti – like the biscotti on the first bake, so I am going to try a lemon one..

So I am actually pretty excited to be able to use this recipe to not get bored with what is a requirement in my health regime. Without the cream of wheat my iron can drop pretty quickly, which means I have no stores of it built up yet, and this offers me a level of variety that becomes quite infinite. I can’t wait to try it with a fig and apricot base as the flavors.. the world feels quite limitless right now.. and I like that.