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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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Soft Sugar Cookies

If you like sugar cookies, then you'll probably like these. Even though I added some nutmeg to the recipe, I still found them a little blah. I've never really been a fan of sugar cookies because of the blah factor, but I keep giving it a try thinking that one day I may have a change of heart.

 So here you go, a recipe for soft sugar cookies, that taste like sugar cookies!




Soft Sugar Cookies
Adapted from Allrecipes
Makes 48 cookies

Ingredients
  • 2 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cup unsalted butter
  • 2 cups white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • extra sugar for rolling
Directions
  1. Preheat the oven to 350F and line a baking sheet with parchment.
  2. Combine flour, baking soda, salt and nutmeg in a bowl and set aside.
  3. Combine the butter and sugar in a mixer and mix on medium speed for 2 minutes until creamy. Add the eggs and vanilla and mix for another minute. Then I added the dry ingredients all at once and mixed just until combined. Remember to scrape down the bowl now and then.
  4. Take walnut sizes scoops of dough and roll them into balls. Roll the balls in sugar and place them on the baking sheet about 2" apart. Flatten the balls just a little with your hand.
  5. Bake for 12 minutes or until they start to turn golden around the edges.
  6. Let the cookies cool for a minute on the baking sheet before transferring them to a wire rack.
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Comments

  1. Kathy WalkerDecember 7, 2012 at 12:37 PM

    Soft and chewy sugar cookies are the very best! Yours look great....I wish I would have been able to participate this month but I am out of town visiting my four month old granddaughter.

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