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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 Nutella Cookies (flour-less)

I just made these flour-less cookies in between loads of laundry and they were delicious! 

 I asked my cousin to take this recipe and use 1/2 cup peanut butter and 1/2 Cup Nutella, and report back to me. She said they still turned out great and her co-workers enjoyed them. So there you go. You can change the ratio of peanut butter to Nutella and still come up with a delicious cookie!








 Peanut Butter Nutella Cookies
Makes 26 cookies 

 Ingredients
  • 1 large egg
  • 3/4 cup peanut butter (I used smooth)
  • 1/4 cup Nutella
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/3 cup large flake oats
Directions
  1. Preheat the oven to 350F and line a baking sheet with parchment.
  2. Combine all ingredients in a bowl with a wooden spoon, until well combined.
  3. Using a small cookie scoop (or teaspoon), place cookie dough 1-2 inches apart on the prepared sheet.
  4. Bake for 10 minutes. They were perfect at 10 minutes for me, but the middle should just be past that under-cooked looking stage.
  5. Remove them from the oven and let them sit on the cookie sheet for 2 minutes or until you can lift them off with a spatula without breaking them. Cool on wire racks.

  7.  
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Comments

  1. Annamaria @ Bakewell JunctionOctober 22, 2012 at 9:28 PM

    What lovely cookies. They look delicious.

    ReplyDelete
  2. Michelle DayOctober 24, 2012 at 5:28 PM

    Nothing better than PB & Chocolate. YUM! Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

    ReplyDelete
  3. CorinaJune 9, 2014 at 1:43 AM

    I made these for the Secret Recipe Club. Absolutely yummy!

    ReplyDelete

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