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Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did.   Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...
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Gourmet Vegetable Quiche Cups with Spinach, Broccoli, Feta, Sundried Tomatoes and Roasted Red Peppers

I found a recipe in the South Beach Diet Super Charged book for vegetable quiche cups. 

 This is the same idea except I added things that I like instead. You could also call these custless quiche because there is no base. You can make a large batch and freeze them, then just pop them in the microwave to re-heat. 



 Gourmet Vegetable Quiche Cups with Spinach, Broccoli, Feta, Sun-dried Tomatoes and Roasted Red Peppers
Makes 6 quiche cups

 Ingredients
  • 4 eggs
  • salt
  • pepper
  • pinch nutmeg
  • 1 bunch spinach wilted (or 1/2 box frozen), squeezed
  • 1/2 cup cooked broccoli, cut up
  • 2 tablespoons minced onion
  • 2 oz feta cheese, crumbled
  • 3 sun-dried tomatoes, drained and chopped
  • 1 roasted red pepper, drained and chopped
Directions
  1. Preheat oven to 350F. Grease 6 holes in a muffin pan.
  2. Beat eggs with spices. Add all other ingredients and stir well.
  3. Divide among the 6 muffin holes.
  4. Bake for about 18 minutes or until cooked through.

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Comments

  1. SpikeNovember 22, 2011 at 5:58 PM

    This looks great, I love quiche. What a great recipe. I have to try this one. Your blog is fantastic, thank you for sharing your recipes.

    ReplyDelete
  2. AnonymousJanuary 3, 2012 at 5:07 PM

    I've eaten these for years. I love the taste of spinach and sun-dried tomatoes together. I have used egg beaters to make these too. (I don't put in the red peppers...don't care for them.) These are delicious and easy to freeze and microwave for a fast breakfast on the go.

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