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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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Carrot and Mango Salad

Of all the places in the world, I found this carrot and mango salad at a Chinese buffet. I came home and I tried to make it myself. This is what I came up with. It's another easy salad, and it's SO delicious! 

I think the buffet used the most common green/red mangoes, but I much prefer the yellow ones. We call them Ataulfo here, but I think they go by other names as well.

 Sometimes mangoes can be sour so try to make this salad when they're in season. Check out this site to see how many varieties there are in Hawaii. Amazing!

Normally I take a regular carrot and use a vegetable peeler to create ribbons, but I only had baby carrots this time, so I just sliced them thinly. 

If you like this salad, you'll probably also like my Carrot and Zucchini Ribbon Salad. 


Carrot and Mango Salad
Makes 1 serving

Ingredients
  • 1 large carrot, thinly sliced into ribbons
  • 1 ripe (but not mushy) mango, cut into matchsticks
  • juice of 1/2 a lemon
  • salt
  • pepper
Directions
  1. Mix everything in a bowl and store in the fridge until ready to serve. Easy right? 
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Comments

  1. Restaurants in IndiranagarMarch 14, 2013 at 2:35 AM

    The lemon juice adds extra taste to the salad.And its twisting my tongue to taste it very urgently.So,i'll try my level best to prepare this by today evening.I think instead of mango pine apple can also suits.I'll try with both mango and pine apple too....!

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  2. CaroleApril 21, 2013 at 7:28 PM

    Jenny, this is such a great idea. I would never thought of that combination. Please drop me a line on ca4ole@gmail.com if it is ok with you if I link to it on my blog, Carole's Chatter. Cheers

    ReplyDelete

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