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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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Creamy Chickpea Pasta with Parmesan Cheese

Unfortunately when I was "adapting" the recipe, I added too much stock so it was a little soupy. I'll give you the recipe the way I made it, but maybe you should start with a cup of stock and if it doesn't blend well, add a bit more until it's a thick saucy consistency. I'm still posting the recipe, because even though it didn't turn out right, it was still incredibly delicious!
 
 


Creamy Chickpea Pasta with Parmesan Cheese
Makes 4 servings
 
Ingredients
  • 2 cups dry pasta
  • 2 cups of chickpeas, drained and rinsed 
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 3 cups chicken stock
  • 1/2 cup sour cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons dried parsley (I didn't have fresh. Boo!)
  • salt
  • pepper
  • olive oil
Directions
  1. Cook the pasta according to package directions. Use any shape you like. Shells or any kind with ridges would work best to hold the sauce. Set aside.
  2. Cook the onions over medium heat in some olive oil until golden brown, about 5 minutes, then add the garlic. Cook another minute or two until the garlic turns golden. Be careful not to burn it. 
  3. Add some salt and pepper to taste along with the chickpeas then add the stock and bring to a simmer.
  4. Blend the mixture with 2 tablespoons of olive oil until smooth. Stir in the sour cream. 
  5. Toss the pasta with this fabulous sauce then add the cheese and parsley. If you have fresh it's better, but I didn't.
  6. This is where you might sprinkle on more cheese and bake it if you had time.  Otherwise, eat some and pack the rest for lunch! If there's anything left after that, serve it to your kids for dinner! I don't know about yours, but mine go crazy for pasta!
Tips:
  • Make it vegetarian by using vegetable stock!
 

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