easy wfpb bread

3-ingredient millet flax bread is a perfect anytime loaf for sandwiches, snacks and toast. Quick &amp; easy to make, the bread is vegan, gluten-free, oil-free, &amp; yeast-free.

3-Ingredient Millet Flax Bread (Vegan, Oil-Free, GF)

millet flour (see notes for grinding your own)

flaxseed meal (preferably golden flaxseed meal)

baking powder (certified GF, as needed)

water (I use filtered tap water)

salt (optional/adjustable)

Preheat

Preheat the oven to 350F(180C). Line a 9×5-inch (22.5×12.5 cm) loaf baking pan with parchment paper. If you do not need the bread to be 100% oil-free, grease or spray the sides of the pan.

Mix dry

In a large mixing bowl, whisk the millet flour, flaxseed meal, baking powder, and optional salt until blended.

Add wet

Add the water to the flour mixture and mix (using a wooden spoon, rubber spatula, or clean hands) until completely blended into a thick batter.

Spread

Evenly spread the batter into the prepared pan, smoothing the top. Using a knife, make a slash, at least 1/2 inch (1 cm) deep down the length of the loaf.

Bake

Bake in the preheated oven for 60 to 65 minutes until risen, the surface of the bread is golden brown and the center slash is cracked open, and a skewer inserted near the center of the bread comes out clean.

Cool

Let the bread cool, in the pan, on a cooling rack for 15 minutes. Remove the bread from the pan and cool completely on the cooling rack before slicing.

My 2 ingredient millet naan bread is the simple and so delicious bread you need to make! It only requires TWO ingredients and TWO minutes of your time (start to finish), plus it is gluten-free, lectin-free, oil-free and vegan.

2 Ingredient Millet Naan (Oil-free, Gluten-free)

millet flour

flaxseed meal ((I prefer golden flaxseed meal))

water ((I use filtered tap water))

Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.

In a small bowl, stir together the millet flour, flaxseed meal, and an optional pinch of salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Pour the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)

Cook

Increase the heat to medium high and cook the naan for about 45 to 60 seconds until the top side appears dry, a spatula is easily slid underneath, and there are some browned spots on the bottom side.

Flip

Slide a spatula underneath the naan and flip over. Cook for about 30 to 45 seconds longer until the other side is browned in multiple spots.

Cool.

Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!

Worked like a dream in my ceramic skillet! I devoured it and plan to make a batch of multiples tonight. Thank you!!!

Thank you for all of your recipes. This is pure genius, it comes out perfect. I have missed bread so much! I’ve already made this three times, it is going to be a staple.

Learn how to make flourless, super-nutritious mini breads made with oats, nuts and seeds! This delicious seeded oat protein bread is vegan, gluten-free, oil-free, portable, and perfect for snacking, or accompanying soups, salads and so much more.

Seeded Oat Protein Bread (Flourless, No Powders)

sunflower seed kernels ((preferably roasted or toasted))

rolled oats ((certified gluten-free, as needed))

almonds

flaxseed meal

whole psyllium husks ((see notes

chia seeds

salt ((adjustable,

water

maple syrup ((see notes for options))

Combine

In a medium mixing bowl, stir together the sunflower seeds, oats, almonds, flaxseed meal, psyllium husk, chia seeds and salt. Stir in the warm water, and syrup until blended. Let mixture stand, at room temperature, for 10 to 15 minutes (the mixture should be very thick and stiff).

Preheat oven

Preheat the oven to 350F (180C). Line 8 cups of a standard size muffin tin with silicone liners (or use a nonstick muffin tin).

Portion

Evenly divide the seeds mixture between the 8 prepared cups, flattening and smoothing tops the tops with your fingers or the back of a spoon so that they are level.

First bake

Bake in the preheated oven for 20 minutes. Remove the muffin tin from the oven and use a spoon or small small spatula to lift the breads out of their cups. Place the breads on the edges of the cups on the muffin tin  (see the photo in the post; this prevents over browning of the breads).

Second bake

Return the muffin tin to oven and bake for 20 to 25 minutes longer until deep brown at edges and tops.

Transfer the individual breads to a rack and cool completely.

Hi Camilla. This recipe looks so filling and delicious. Would I be able to smooth the dough into a baking sheet to bake or won’t that work for this particular recipe.

These oat,seeds and nut bread minis are delicious ! Perfect bread texture , crunchy and amazing taste! Plus so healthy !
It is the first time ever I used psyllium husk and so happy to find egg replacement ingredient as my daughter is allergic to egg. 
Thank you so much for the recipe Camilla !

Hearty and delicious! They baked up golden brown and are an awesome chewy texture and very tasty. I added dried apricots and some cinnamon this time and am already dreaming up future spice combinations. Yum!

My high protein 2 ingredient teff naan bread is the perfect bread for marathons and marathon length days! Made with finely ground teff grain (native to Ethiopia), this naan is fast and easy to make in a skillet (NO ROLLING!), vegan, oil-free and gluten-free.

2 Ingredient Teff Naan (High Protein)

teff flour

salt

In a small bowl, stir together the teff flour, flaxseed meal, and optional salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Scrape the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)

Increase the heat to medium high heat and cook the naan for about 60 to 90 seconds (watch closely) until the top side appears dry (it will look lighter brown / grayish) , a spatula is easily slid underneath, and there are some darkened spots on the bottom side.

Slide a spatula underneath the naan and flip over. Cook for about 2 to 3 minutes longer until the other side is darkened in multiple spots and easily moves in the skillet (not sticking)

I have had a cup of Teff flour lurking in my freezer that I’ve come close to throwing away several times because I didn’t know what to do with it. But I recently discovered your website and then this teff naan recipe showed up. Oh my gosh, it is so good and so easy!!!! I’ve already made three big naan and still haven’t used all of my flour. Thank you thank you for this great high protein bread I love it. Oh, and for other readers, this is a big hearty piece of bread. It could easily be two servings although I’ve scarfed it down every time I’ve made it because it’s so good.

Vegan Coconut Flour Pumpkin Bread (GF, Oil-Free)

pumpkin puree ((unsweetened,

coconut sugar ((or more,

pumpkin pie spice ((see notes for options))

vanilla extract

coconut flour

baking powder ((certified gluten-free, as needed))

Preheat the oven to 350F (180C). Line a 9×5-inch (22.5x12.5 cm) loaf pan with parchment paper (if you eat some oil, spray with nonstick baking spray.) No lining needed if using a nonstick pan.

Whisk

In a large bowl, whisk the pumpkin puree, water, coconut sugar, pumpkin pie spice, vanilla extract and salt until blended.

Add the coconut flour, flaxseed meal and baking powder to the bowl. Stir until completely blended (the result will be a thick, moist dough, not the usual batter for pumpkin bread).

Press and spread the dough into the prepared pan. Press so that it is an even, smooth loaf (I use a bowl scraper to even out the top).

Bake the bread in the preheated oven for 55 to 60  minutes until deep golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

Transfer the pan to a cooling rack and cool completely in the pan (the bread is moist, and somewhat fragile, when warm). Remove the bread from the pan and slice as desired with a sharp, straight-edged knife (not serrated; it can tear the structure).

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