Tag Archives: Bread

Quick Vegan English Muffins

Breakfast is my favorite meal of the day.  When I was single, my friends and I were always getting together for breakfast, more than any other meal.  Growing up, it was the only meal that my family actually ate together.  To me, it’s always been more than a break from fasting:  it’s been an experience.  Now that I have my own family, we love to sit down in the morning and have breakfast together.  My kids love breakfast for dinner as well, so, I’m always looking for new breakfast ideas.  We’re homeschoolers and we have the luxury of being able to have a leisurely breakfast together.  Today I made homemade gluten free English muffins for the family to use for breakfast sandwiches.  Since I’m the only one eating vegan, I wanted to make myself one for breakfast.  This is a revamped paleo recipe which was high in eggs.  It’s a quick and simple recipe to make, but the important step is the sautéing in the skillet after it has baked.  That really ramps up the taste and the mouth feel of the muffin.  I had it with some natural chunky peanut butter and a side of blueberries.  It was a nice breakfast.

Vegan Quick English Muffins

Vegan Quick English Muffins

Ingredients:

2 Tablespoons Flax Meal

5 Tablespoons Warm Water

2 Tablespoons Almond Milk (can use vanilla almond milk for a little sweetness)

2 Tablespoons Chickpea Flour

2 Teaspoons Applesauce

½ Teaspoon Vinegar

¼ Teaspoon Baking Soda

Pinch Salt

Directions:

In a small bowl, mix the flax meal and water. Allow to sit for about 5 minutes until it is the consistency of egg whites. Add in the remaining ingredients and mix well. Pour mixture into a greased 500 ml ramekin. Cook in microwave for 2 minutes (or bake in a 400◦ oven for about 12 minutes). Remove from pan. Carefully cut in half horizontally. Fry in a greased skillet for about a minute on each side, until lightly golden brown. Makes one muffin.

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Vegan Teff Bread (Gluten Free)

I used to be a bread girl. I think I may have had a love affair with bread: but not any old bread. I loved the homemade, crusty, yeasty wonderful bread that would crackle as you bit into it and then would stretch as you chewed it. Hold on. Give me a minute here.

Well, health issues forced me to go gluten free. I’m actually so sensitive to it that I have problems when I bake regular things for my glutenful family members. I’ve started washing really well when I bake ‘regular’ things and I’m thinking about wearing rubber gloves. Anyway, that was about four years ago. I’m really not a huge baker. I’m just not a fan of baked goods, but I did always like making bread. It was kind of like a science experiment to me. Since I’ve been gluten free, I’ve been in the endless search for a gluten free bread that’s not crumbly or dense. It’s not easy. The breads you buy in the freezer section are pretty good, but expensive, and I’m a known cheapskate, so I don’t buy them often. THEN, I went vegan: like gluten free wasn’t difficult enough. It’s next to impossible to find a gluten free vegan bread in the supermarket.

Today, I experimented with this bread. I wanted to have something that was kind of grainy/wheaty-like yet stretchy and wonderful.Vegan Teff Bread Sandwich Not too much to ask, is it? Seriously – hallelujah! This bread turned out a-ma-zing. It was just the right fluffy/stretchy combo and a deep, earthy flavor to boot. I kept the oil out of it to keep in line with the Fuhrman diet. I stayed low on the sugar as much as possible (you need some for the yeast to grow and I didn’t know if using whole dates would fit the bill to feed the yeast). Instead of putting eggs in it (which gluten free flours tend to live on), I used flax meal mixed with some hot water. This turned out so well, I did my happy dance. Even my daughter took a slice and said ‘whoa.’ (insert happy dance again) I had a hummus sandwich with lentil sprouts for lunch…..mmmmmmm….So, if you have a morning to kill and are looking for a really good vegan bread, give this a shot. You won’t be let down.
Vegan Teff Bread
Vegan Teff Bread

Ingredients:
1 ½ Cups Warm Water
2 ¼ Tsp. Active Dry Yeast
6 Tbsp. Water
2 Tbsp. Ground Flax Meal
¼ Cup Cashew Butter
2 Tbsp. Maple Syrup
2 Cups Teff Flour
½ Cup Garbanzo Bean Flour
½ Cup Tapioca Flour
1 ¼ Tsp. Salt

Directions:
Combine the warm water and yeast and allow to proof until bubbly, about 5 minutes. Meanwhile, combine the 6 tablespoons of water and the flax meal and heat in the microwave for about a minute. Allow to sit and cool until the mixture becomes a slimy, egg-white consistency. Add the cashew butter and maple syrup to it and mix well.
In the bowl of a mixer, combine the teff flour, garbanzo bean flour, tapioca flour, and salt. Mix well. Add in the yeast mixture and flax meal mixture and beat for about 2 minutes, until thoroughly combined. Transfer mixture to a greased, 8×4 glass loaf pan. Allow to rise 1 hour until doubled in size. Meanwhile, preheat oven to 350◦.
Bake in preheated oven on the middle shelf for about 40 minutes. Allow to rest and cool before cutting. Makes 1 loaf.