I do not fare well in cold weather. As soon as the weather drops below 50, I reach for my fleece, plug in the space heater beneath my desk (and/or sit on a heating pad), and brew and sip (or slug) tea from morning to afternoon.
So when the temperature plummeted to the 20s this past Saturday, I was hoping to curl up in a ball with Nick, a blanket, and a pile of books (some for him, some for me) from the library. Nick had other plans. He cuddled until 9, but was running around like a madman by 10, so I gave in, got out our bikes and headed to the arboretum.
Nick loves the trails at the arboretum, which are mostly flat, perfect for a budding bike rider. But the cold, wet, windy grey proved to be too much; after an hour of riding, we headed home for a long nap (for little boy) and bread-baking (for me).
Easy Healthy Yeast Bread (paleo/low Carb/grain Free/gluten Free/vegan)
I was still chilled from the outdoor romp, so the prospect of a warm oven and freshly-baked bread was tantalizing to my wimpy winter soul. I had to head out later in the evening to teach my spin class, so I decided to go full-tilt with my power baking.
I mean it when I say any nuts or seeds will do here. Almonds, walnuts, pecans, hazelnuts, pepitas, sunflower seeds, pistachios, you name it. It is a great way to use up last bits from what you have on hand.
If you hate chopping, good news: no chopping required! The seeds and nuts go in whole. Whole pieces result in beautiful mosaic slices later.
Gluten Free Bread Recipe (vegan, Yeast Free)
In a large bowl, stir together all of the dry ingredients (oats, nuts/seeds, flaxseed meal, psyllium husk, optional salt) and 2 cups water. Almost instantly, it becomes a very thick dough.
Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water). The loaf will feel very firm and solid. The shape of the loaf will not change much during baking, so take the extra minute or two to evenly distribute the dough and smooth any lumps and bumps.
Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
Healthy Banana Bread
Allow the bread cool in the pan for about 15 minutes, and then use the parchment paper to remove it to a cooling rack to cool completely.
The bread will vary in color (darker or lighter brown) depending on the type/color of flaxseed meal used. If you glance back at my ingredients photo, I happened to use a particularly dark flaxseed meal (a different brand than I usually use), hence my relatively dark loaf. Golden flaxseed will create a golden-brown loaf with a milder flax flavor. Any variety will work, it’s up to your preferences.
This bread is so delicious and filling! You can get 20 generous 1/4-inch + slices, but you can also slice it super-thin. No crumbling! Toast it for off-the-chain nutty deliciousness and enjoy it plain or with any and all of your favorite sweet or savory slices.
Irish Soda Bread
Yes, if you prefer to use chia seeds, you most definitely can, with a caveat: the chia seeds need to be ground into a meal. Grind the seeds in a food processor, blender, or coffee grinder and then use an equal amount of chia seed meal to replace the flaxseed meal.
Note that the color of the bread will be less brown (black chia seeds in place of brown flax). But it will still be 100% delicious!
No, psyllium is essential to the recipe. It is the super-binder that literally holds this bread together; the recipe will not work without it.
Nut And Seed Bread (gluten Free, Egg Free, Vegan) Recipe
My recipe calls for 3 tablespoons of whole psyllium husks, which is 15 grams.Use the same weight (15 grams) for the psyllium husk powder. One tablespoon powder is 9 grams, or 3 grams per teaspoon. Hence you will need 5 teaspoons (5×3=15) of psyllium husk powder.
Storage: Store the bread in an airtight container at cool room temperature for 2 days, in the refrigerator for 2 weeks or the freezer for up to 6 months.
Nut and Seed Suggestions: Any nut or seed will work in this recipe, solo, or in combination. For example, almonds, walnuts, pistachios, hazelnuts, pecans, peanuts, pepitas, or sunflower seeds.
Southern In Law: Recipe: Gluten Free Coconut Bread (inspired By Norfolk Island!)
Weigh the Nuts and Seeds: I strongly urge the use of a scale to measure 200 grams worth of nuts or seeds. 1 and 1/2 cups is a general guideline for how much you need, but for best results, use a kitchen scale to measure 200 grams.
Measured everything by weight and the “dough” is a soupy mess should have used only half the amount of water. I’m so disappointed! :( I’ve been waiting to try this recipe for weeks
Hi Rylee, I am so sorry that the bread did not turn out as expected! Especially since you were really looking forward to trying it. I am confused that it came out soupy. The dough is very thick. 2 cups water with the flaxseed meal (3/4 cup of flaxseed meal and 3 tablespoons psyllium husk) alone produces a VERY thick gel. Then with 150 grams (1.5 cup) of oats (which absorb more water), and the nuts and seeds. There should not be any water at all when you mix the dough (2.25 cups dry ingredients (oats + flax meal), 3 tablespoons psyllium husk, and 2 cups water, plus nuts/seeds). Is there a chance you forgot to add one of the ingredients? (e.g., the flaxseed meal? the oats?). I can attest that the proportions are 100% correct--I make this bread often .
Moist And Delicious Walnut Banana Bread (no Oil, Low Fat, Vegan) * Plant Based Recipes: Easy Oil Free Vegan Recipes
I've made this recipe three times now and WOW!!! It's amazing. The first time I used pumpkin seeds, walnuts, and dried cranberries. Delish! The next time I used pumpkin seeds (they're high in zinc in boost immunity), walnuts, pecans and sunflower seeds. I found I didn't care for the sunflower seeds in it, but I toasted it and added some jam and then it was delicious! Today I tried something new. I added the pumpkin seeds, and pecans, and some dates. I used 300 grams altogether of all that and hoped it would hold together. I also used 3/4 cup maple syrup and 1 1/4 cups water. I just had a taste and it's like eating a date breakfast muffin! One thing - I've found I need to bake the bread for about 70 minutes, except for the one I made today with the maple syrup. I should have probably baked that one for 60-65 minutes due to the sugar content. It got just slightly over done, but it's still really good. Thank you for such a fantastic and versatile recipe. It's healthy, delicious, and works with my dietary requirements.
Oh, wow, you are making me very hungry reading all of your yummy variations, Kim! I am thrilled that this is such a successful recipe for you, Kim!
Definitely, Nathalie! Depending on the size of the biscuits/muffins, you could likely cut the time down to 1/3 of the total for the bread.
Keto Eggless Low Calorie Bread
I cooked this for 65 minutes... outside was perfect, inside was still gummy and wet even after 80 minutes...I kept putting it back in at 10 minute increments... still bad inside. any ideas?
Hi Claudette, Oh no, so sorry you had a problem with the bread.It sounds like something might have been off with the proportions. Just checking: you did use psyllium husks, yes? Was the dough really stiff , like the photo, after you mixed it? I ask because you mention it being very wet after baking, but the dough should be stiff before baking it.This ‘tried and true’, classic vegan banana bread recipe is moist, healthy, and so easy to make. It’s egg & dairy free, has an oil-free option, and is the best banana bread ever!
I love my vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Bread, Buckwheat Banana Bread, and Carrot Banana Bread.
Vegan Keto Bread (nut Free)
All have been adapted from this very recipe which is straightforward and incredibly simple, using ingredients you probably already have on hand. I’ve made it again and again, and it has not disappointed me yet!
I’m happy to share with you this wonderfully easy, healthy vegan banana bread that I have loved for many years, and look forward to loving for many more to come!
It’s all about the bananas! Banana bread is easy to veganize by adding extra banana, which acts as a binder, replacing the need for eggs or other egg replacers. And as an added benefit, it also helps to lessen the amount of sugar needed. The trick is to use very ripe, freckled bananas, because the riper your bananas are, the less sugar you’ll need! This recipe only calls for 1/3 cup of sugar, but of course you can adjust, up or down, to suit your tastes.
Healthy Zucchini Bread Recipe
Fats or no fats: In place of using butter or vegetable shortening, I call for oil. But you’ll find this banana bread recipe to
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