[Post #49 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Peanut butter. Jelly. Avocado. Chocolate-hazelnut spread. Hummus.
They all taste pretty great on bread.
So here’s some great bread. Not sweet, nor flavor-blasted. Just great, everyday bread for slathering with your favorite toppings, splitting to make mini-sandwiches, toasting, or munching straight up. It is cheap and easy to prepare, keeps well, goes with just about everything, and will fill you up without weighing you down.
Oh, and it’s grain-free. And Vegan. Gluten-free, low-carb, high fiber, sugar-free, and only 55 calories per piece, too.
The inspiration came from my Flourless Flax Power Pucks. They are sweet, made with nut butter, maple syrup and dried fruit, and they happen to be one of those recipes that I never tire of making and eating.
But what about a savory flax bread? One without any sweetness and plenty of versatility?
It took me several rounds of testing, but I finally pulled it off. Flaxseed meal stars front and center, adding nutty flavor plus healthy fats and mega fiber. In place of nut or seed butter, I used pureed white beans, which contribute both structure and moisture. Some almond milk, salt, leavening and a bit of coconut flour sealed the deal.
You can get these in the oven in about 5 minutes. Really.
I hope you make these, soon! I know you will enjoy them (and don’t forget to add any and all sorts of flavors, herbs, nuts, seeds, or whatever floats your boat!).
- ¾ cup canned white beans, rinsed and drained (1/2 a 15-oz can; I used Great Northern beans)
- ⅔ cup plain nondairy milk (I used almond milk)
- ½ cup flaxseed meal
- 1 tablespoon coconut flour
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking powder
- Preheat oven to 325F. Grease or spray 8 cups of a standard muffin tin.
- In a food processor or blender, process drained beans and milk until smooth. Transfer to a medium bowl; stir in flaxseed meal, coconut flour, sea salt and baking powder until blended and smooth. Divide batter evenly among prepared cups.
- Bake in preheated oven for 18 to 23 minutes or until edges are lightly browned and the centers are just set. Let cool in pan on wire rack for 10 minutes, then transfer bread pucks directly to rack to cool completely.
Milk: Use any nondairy milk you like except for full fat coconut milk. If you are not avoiding dairy, feel free to use dairy milk.