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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 Banana Bread Cookies w/ Walnuts

Banana consumption at my house is unpredictable. One week, I can't replenish them fast enough, and other weeks nobody eats them at all. I can't freeze them all or I'd have a freezer full of bananas. So here's yet another way to use up those brown bananas sitting on your counter.


These cookies actually remind me of muffin tops. You can add chocolate chips or other things in place of the nuts if your heart desires. 

soft banana bread cookies from Jenny's Cookbook

Soft Banana Bread Cookies w/ Walnuts

Makes about 24 cookies


Ingredients

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 3 medium ripe bananas, mashed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • pinch of salt
  • 1/2 cup walnuts, chopped 

Directions

  1. Preheat the oven to 375F and line some baking sheets with parchment. 
  2. Beat together the ingredients from butter through to vanilla until smooth. 
  3. Beat in everything else except the nuts until the lumps are gone. 
  4. Stir in the nuts. 
  5. Drop by the tablespoon onto prepared sheets 2” apart. Bake for 7-9 minutes just until the bottoms start to turn golden. 
  6. Rest on the tray for a few minutes before transferring to wire racks to cool completely. 
  7. Store in an airtight container for a few days. You may refrigerate or freeze these if you wish. 

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