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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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Chocolate Molten Cakes

When Chef Michael Smith said not to bake these for more than 10 minutes there was a reason and he was right. Mine were over baked. Oh well, they still tasted great! I used semi-sweet chocolate though because that's what I had on hand. I also only made 1/2 the recipe because I didn't want to have to eat more than that.

Even after the extra 3 minutes I gave them, they looked like they'd be okay, but they weren't this runny just a few minutes later when we went to eat them. You wouldn't think 3 minutes would make that much of a difference but it does.

You can see they're almost fully cooked. Darn. Next time, 3 minutes less.

Chocolate Molten Cakes
Adapted from Chef Michael Smith
Makes 4 servings

Ingredients
  • 4 ounces semi sweet chocolate
  • 1/4 cup butter, softened
  • 1 tablespoon unsweetened cocoa
  • 2 eggs
  • 1/8 cup brown sugar
  • 1 teaspoon vanilla
  • butter for greasing ramekins
  • white sugar for sprinkling on ramekins
Directions
  1. Preheat the oven to 400 F. Rub butter all over the inside of the ramekins then sprinkle them with sugar. Tap out any extra sugar.
  2. Microwave the chocolate and butter for about 45 seconds or until they're melted and you can mix them together.  Stir in the cocoa until smooth. Let it cool slightly.
  3. The recipe said to mix the eggs, sugar and vanilla until thick and smooth? Did this mean I was supposed to whip it? I just beat it for a minute with a wooden spoon. It didn't seem that thick but it was smooth so I went with it.
  4. Stir the chocolate into the egg mixture until well combined, then divide the mixture between the 4 prepared ramekins.
  5. Place the ramekins on a baking sheet and bake for 8 minutes. That should be enough time for 4 of them. They will look like they need more time (I thought so too) so I left them another 3 minutes. 3 minutes too long. They still looked a bit runny in the middle when I took them out, but when we went to eat them a few minutes later they were hardly runny at all. Just take them out at 8 minutes okay?
  6. Serve them warm. You can put ice cream or whipped cream on top if you wish, but the cake itself had too many calories as it is. I don't even know what the calculation would be and I don't want to!


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