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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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Stuffed Mushrooms With Imitation Crab, Cream Cheese, & Chives

Stuffed mushrooms are one of my favourite appetizers. I could make them just for myself and eat them as a meal but I probably wouldn't feel great after eating that much cheese. It's best to make this recipe and share it with our loved ones instead. 


Stuffed Mushrooms With Imitation Crab, Cream Cheese, & Chives
Number of mushrooms depends on the size of your mushrooms

Ingredients
  • 30-40 white button mushrooms (washed with stems removed)
  • olive oil and butter for sautéing
  • 1 8oz package of cream cheese, softened
  • 1/2 cup minced imitation crab
  • 1/4 cup sliced scallions
  • 1/2 cup shredded Swiss cheese (If you don't like Swiss, use mozzarella)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh lemon juice
  • 1/4 cup minced chives for garnish

Directions
  1. Preheat oven to 400F.
  2. Line a glass baking dish parchment. Whatever size dish fits your mushrooms and is at least 1"tall.
  3. In a large bowl, combine ingredients from cream cheese to lemon juice.
  4. Sautee the mushroom caps in a little butter and olive oil for 2-3 minutes per side until slightly softened, then transfer open side up into your prepared baking dish. You may have to do this in batches.
  5. Divide mixture among mushrooms. 
  6. Bake for 15-20 minutes or until your mushrooms are tender and the cheese is bubbly. Time will depend on the size of your mushrooms.
  7. Garnish with chives and allow to cool slightly before eating as they are very hot just out of the oven. 
Tip: Keep the mushroom stems in the freezer for whenever you make broth.
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