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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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Peanut Butter Cookies (Small Batch)

These peanut butter cookies are cakey in texture and not overly sweet. If you want sweeter cookies, feel free to add another 1/8 cup of sugar. 




Peanut Butter Cookies (Small Batch)
 Makes 10-12 little cookies

Ingredients
  • 1/8 cup creamy peanut butter
  • 1/8 cup granulated sugar plus 1 teaspoon
  • 1/8 cup unsalted butter, softened
  • 1 egg white (or 1/8 cup liquid egg whites)
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all purpose flour
  • 1/8 teaspoon baking soda
Directions
  1. Preheat the oven to 375F and line a baking sheet with parchment or a nonstick pad.
  2. In a bowl, cream together peanut butter, 1/8 cup sugar and butter until smooth. About 30 seconds will do. I used a wooden spoon.
  3. Add the egg white and vanilla and beat another 30 seconds until smooth.
  4. Sift in the flour and baking soda and combine with a rubber spatula, scraping the sides of the bowl.
  5. Use a small cookie scoop and place the balls of batter about 1" apart on the lined cookie sheet. 
  6. Press a fork into the remaining teaspoon of sugar, and use the fork to flatten the cookies a little.
  7. Bake for 7 minutes. Remove from the oven and cool completely on a wire rack.
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