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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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Almond Coconut Cookies

I made a Masurka cake for Easter that only used the yolks of the eggs, so I had to find a way to use up the whites. I wasn't in the mood for an omelette, but I'm always in the mood for some sugar.

These cookies were crispy, chewy and delicious! And really easy to make. I made the first few on a Silpat and they didn't want to come off easily. Parchment worked a little better.

They spread quite a bit, so leave at least 2" between them. You can see in my image below, that they were spreading quickly. I took the picture immediately after I put the tray in the oven. The next few batches I only baked 6 at a time.

Above: It's a little less runny after 10 minutes.



Almond Coconut Cookies
Makes 24-26 cookies

Ingredients
  • 1 1/2 cups ground almonds
  • 3/4 cup ground sweetened coconut
  • 3 egg whites, room temperature
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon rose water (optional but delicious)
Directions
  1. Place all ingredients in a bowl and beat with a wooden spoon for just about a minute until it comes together. Let the mixture rest for 10 minutes so it can thicken a bit. 
  2. In the meantime, preheat your oven to 350F and line a cookie sheet with parchment paper.
  3. Using a small cookie scoop, place mounds of dough at least 2" apart. Bake for about 8 minutes or until the edges start to turn golden.
  4. Let them cool almost completely before transferring to a wire rack, or they will fall apart as you try to lift them. I made them yesterday, stored them on a plate covered with plastic wrap and they're still crispy and chewy today.
Tip:
  • I just gave my almonds a buzz in the Vitamix (skin and all), then measure. I did the same for the sweetened shredded coconut. 

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