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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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Healthy Breakfast Cookies

I adapted the original recipe to make them healthier. I mean - they're still cookies but at least a few of the ingredients are good for you.

These cookies are tasty and chewy!

I used a small cookie scoop but you can use a tablespoon.
 

Healthy Breakfast Cookies
Adapted from Allrecipes.com
Makes 36 cookies

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 teaspoons flax seeds
  • 1.5 cups rolled oats
  • 1/4 cup raisins
  • 1/4 cup chocolate chips
  • 1/4 cup walnuts or almonds
Directions
  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, and flax; stir into the butter/sugar mixture. Stir in the oats, chocolate chips, nuts and raisins. 
  3. Use a cookie scoop to drop the cookies about 2 inches apart on the cookie sheet.
  4. Bake for 8 to 10 minutes until lightly golden. Let them cool for 2 minutes before transferring to wire racks to cool completely. Store in airtight container.

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Comments

  1. AnonymousOctober 13, 2011 at 11:21 PM

    So now we have perfect excuse to eat cookies at breakfast.Great:))

    ReplyDelete

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