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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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Baked Kale and Spinach Chips

I think these kale and spinach chips are amazing! They're really crispy and fun to eat. My kids even love them! There are lot of recipes posted online for these. Some suggest using higher cooking temperatures with shorter cooking times, and others suggest using lower temperatures and longer times. I decided on one from smitten kitchen for the kale. Then I decided to try it with spinach. Be sure to dry your greens very well and don't use a lot of oil. A little bit is really all you need. 

I used a whole head of kale.
Cut it up into bite size pieces then wash it and spin it.
Use paper towel and get it as dry as possible.

All nice and crisp. Yum!

My spinach came washed. If yours isn't, then you can wash it, spin it and pat it dry just like the kale.

Ready for the oven.

Delicious!


Baked Kale and Spinach Chips

Kale Chips
Ingredients
  • 1 head of kale, washed, dried and cut up
  • 1 tablespoon olive oil
  • 1/2 teaspoon course salt
Directions
  1. Preheat the oven to 300F and line a baking sheet (or 2) with parchment.
  2. Place the kale in a giant bowl and toss it with the oil. Use your hands and get it all coated. Place the pieces on the baking sheets, try not to pile it up. Mine weren't exactly in a single layer, but it worked out okay.
  3. Bake for about 20 minutes or until they're crisp. I had to toss mine once or twice. The outer pieces were crisping up faster. Probably because my pieces were overlapping. But it was a huge bunch of kale!
  4. I tried storing them airtight but they were limp the next day. Next time I'll wash and cut up the kale and keep it in the fridge, then only bake off what I plan to eat that day.
Spinach Chips
Ingredients
  • 2 cups baby spinach, washed and dried
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon coarse salt
  • 1 tablespoon red wine vinegar
Directions
  1. Preheat the oven to 300F and line a baking sheet with parchment.
  2. Mix all the ingredients with your hands in a large bowl until all the spinach is well coated. Place in a single layer (as best as you can) on the prepared baking sheet.
  3. Bake for about 20 minutes or until crisp.


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Comments

  1. AnonymousSeptember 20, 2014 at 4:38 PM

    I really enjoy eating food. This sounds like something I will also enjoy because it is food. Thank you for giving me another food to enjoy because I do really enjoy food.

    ReplyDelete

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