Wow, I liked this bread even more than the brown bread I made recently. And this hearty flax meal bread (again from Erin McKenna’s awesome Bread & Butter cookbook) has bonus nutrition from the flax meal and chia seeds!
The bread came out chewy and soft in the middle, with a slightly crunchy crust. Gluten-free vegan bread success, again! Yum!
I made a loaf of gluten-free and vegan bread, and it came out great! It tastes…like real bread! And it doesn’t even fall apart!
I bought Erin McKenna’s Bread & Butter cookbook of gluten-free vegan bread and pastry recipes, and after buying a few new ingredients and getting over my intimidation, I finally went for it and made a loaf of brown bread. It took about 3 hours from start time to eat time, but I’m pretty excited about the results and am looking forward to trying out some more bread recipes from the cookbook.
This yummy gingerbread from the recipe in the first BabyCakes cookbook contains my favorite secret ingredient: pumpkin (also featured in my favorite brownie recipe)! I also love the cookbook’s suggestion to throw in some flax meal to covertly add more nutrition to this tasty snack.
These banana nut muffins came out so delightfully fluffy!
I followed the recipe for banana bread in the first BabyCakes cookbook (essentially this recipe), with just a few alterations to make the muffins a little less fatty and sugary. I cut the oil down to 1/4 cup, and used 1/4 cup of agave nectar and 1/4 cup maple syrup for sweeteners. Since these changes decreased the liquids going into the batter, I increased the almond milk to 2/3 cup. Then I threw in a couple of handfuls of chopped walnuts. And I added chocolate chips to half of the batch, because I’m on a serious chocolate kick lately. Yum!
Yum! I made these blondies using the recipe in the first BabyCakes cookbook, except I substituted a mixture of garbanzo bean flour and gluten-free all purpose flour mix for the garbanzo and fava bean flour, and corn starch for the potato starch. I baked them in a 9″x9″ pan for ~30 minutes.
And I always recommend having some Blondie with your blondie! 🙂
So far, cornbread (including pumpkin cornbread) is the only vegan and gluten-free bread that I’ve successfully made. I made this yummy loaf of cornbread using a recipe from the first BabyCakes cookbook. For those of you who don’t own this fantastic cookbook, the recipe is also available online here. The only small deviation I made from the recipe is that I substituted corn flour with corn starch, but the bread still turned out so well that the two of us scarfed down most of the loaf with some leftover miser wat (recipe for that, and other delicious vegetarian Ethiopian dishes, is here).