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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 Rum Truffles

Last year I tried a new recipe for truffles and it was a huge success. I decided to make them again this year because the little balls are a nice addition to my cookie platters (they also taste divine).

 I recommend using only chocolate sprinkles for these. I have tried using other colours but the chocolate gets all over them and it’s really not a good look.    
chocolate rum truffle balls

chocolate rum truffle balls
Above: Here's our batch of truffles rum balls from Christmas 2022.

Chocolate Rum Truffles
Adapted from Baker by Nature 
Makes about 30 truffles

 Ingredients
  • 2 + 2/3 cups semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 teaspoons instant coffee
  • 6 tablespoons butter, softened
  • 1 tablespoon white rum
  • Chocolate sprinkles 
Directions
  1. Place the chocolate chips in a heatproof bowl. 
  2. In a small pot, heat the cream until it starts to steam. Stir in the coffee until it’s completely dissolved. 
  3. Pour the hot cream over the chocolate and allow to sit for a minute or two.  Give it a stir. 
  4. Add the butter and rum to the bowl and stir again until well combined. Taste it and add more rum if you wish. We like ours rummy. 
  5. Cover and refrigerate for a few hours until it’s firm  enough to scoop and roll. 
  6. Use a small cookie scoop to scoop out the mixture and then roll the ball between your hands. Coat the ball in chocolate sprinkles and place into a mini muffin liner. Once all the mixture is used up, refrigerate to firm up.
  7. Keep them in the fridge until you’re ready to serve them so they don’t become too soft. Definitely do not store them in a warm place. 
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