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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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Individual Mocha Angel Food Cakes

This was such a nice little treat. I was baking some egg muffins for the next morning and decided I needed a little treat while I was at it, so I got creative with the angel food cake mix. 

The box says all you have to do is mix it with water, so why not mix it with other liquids? I’ve tried it with a can of pineapple and it was great! My raspberry puree was a bit of a flop and they were sticky inside, but the flavour was there. Maybe I just didn’t cook them long enough. I’ll have to try that one again.

There was actually a recipe inside the box for a mocha cake, so I adapted this recipe from there to make an individual cake. The box says that 1/12 of the mix is a serving, and each serving is 38grams. So to make 1 serving, I weighed 38grams. That’s a scant 1/3 cup of mix.




Individual Mocha Angel Food Cakes
Makes 1 serving

Ingredients
  • 38grams angel food cake mix (a scant 1/3 cup
  • ¼ teaspoon unsweetened cocoa powder
  • ¼ teaspoon instant coffee granules
  • 1 ½ tablespoons water
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milk chocolate chips
  • Sprinkles (optional)
Directions
  1. Preheat the oven to 400F and spray a ramekin with cooking spray.
  2. In a small bowl, whisk together the cake mix and cocoa.
  3. Mix together the coffee, water and vanilla until the coffee is dissolved. I did this in a little shot glass.
  4. Combine the dry mix with the wet and pour into the prepared ramekin. Bake for 10-15 minutes or until firm. It shouldn’t be sticky. Place the chocolate chips on top and leave it in the oven for another minute. Once you remove the cake, you can spread the melted chocolate chips over the top. Add sprinkles if you like.
  5. Allow to cool before serving. It came out of the ramekin no problem.
  6. I’m going to try making lemon poppy seed sometime this week so stay tuned to see how it goes. And my friend is going to make it with canned peaches tonight. I may not get a picture of hers to share, but if she reports back to me that it worked, I’ll buy a can of peaches and try it myself.
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