Skip to main content

Featured

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...
Post a Comment
Read More...

Fluffy Pancakes - Revisited

I've revised the pancake recipe we've been using since 2011 >> The Best Fluffy Pancakes Ever. These pancakes are still delicious and fluffy! I really like the addition of nutmeg because it gives the pancakes a doughnut-like flavour. Who's ready for breakfast?!





Fluffy Pancakes - Revisited
Makes 10-12 pancakes

Ingredients
  • 1-1/2 cups milk
  • 1/4 cup lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • Butter for frying
Directions
  1. Combine milk and lemon juice and let sit for 10 minutes to sour.
  2. Combine the dry ingredients in a big bowl.
  3. Beat eggs and vanilla into sour milk and then whisk the wet mixture into the dry just until there are no lumps.
  4. Heat a griddle or nonstick pan over medium-low heat (closer to low on my stove).
  5. Brush some butter into the pan and then drop 1/4 cup of batter for each pancake. You can make them bigger or smaller if you wish. Fry until golden on one side and the sides start to look slightly dry. Flip and cook until the other side is golden. Repeat until you finish the batter.
  6. Makes 10-12 pancakes and 2 was filling enough for us.
  7. Serve with fruit and maple syrup.
Tips:
  • You can use 1 3/4 cups buttermilk instead of milk and lemon juice.
Email Post

Comments

Post a Comment

Popular Posts