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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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2 Ingredient Pumpkin Spice Muffins

It's technically 3 ingredients if you include the pumpkin seeds on top, but they are optional! It really doesn't get any easier than this. These Pumpkin Spice Muffins are delicious! 

I saw somewhere that the canned pumpkin mixed with devil's food cake works out to be like a brownie. I'm definitely trying that next time! I LOVE brownies! Don't you?

I froze the rest of the canned pumpkin. You can measure it out first and write it on the bag. The recipe called for a 15oz can, but I couldn't find that size. That works out to a little less than 2 cups, but I wasn't about to try and measure 1.875 cups.







Pumpkin Spice Muffins
Adapted from Allrecipes.com
Makes 22 servings

Ingredients
  • 1 box spice cake mix
  • 2 cups canned pumpkin (not pumpkin pie filling)
  • 4 teaspoons pumpkin seeds (optional)
Directions
  1. Preheat the oven to 350F and line 22 muffin tins with paper liners. I suppose you could make your muffins a bit larger, but then your points value will go up of course.
  2. In a large bowl, mix the cake mix and pumpkin together. At first I was unsure about this recipe, because the pumpkin seemed a little thick. I was mixing and it really wasn't coming together. But after mixing some more, it finally turned into a thick batter.
  3. Use a large cookie scoop to divide the batter among the paper liners, then flatten it in the middle a little. Sprinkle a few seeds on top and bake for 15 minutes. Don't over cook these, they may end up dry. Test them after 13 minutes and if the tester comes out clean, remove them from the oven. They're nice and moist on the inside despite looking a little dry on the outside.


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Gooseberry Patch : Pumpkin Recipe Roundup
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Comments

  1. Michelle DayOctober 29, 2012 at 11:19 PM

    Love this 2 ingredient muffin :) Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

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