Vegan Rustic Loaf Bread: Gluten-Free, Oil-Free, Refined Sugar-Free
RECIPE:
DRY INGREDIENTS
2 ½ cups millet flour
2 tbsp ground flax
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp dried oregano
1 tbsp fresh rosemary
1 ½ cups sun-dried tomatoes (soaked if dry bagged)
WET INGREDIENTS
2 ½ cups water
3 tbsp date syrup or date paste
1 tbsp apple cider vinegar
⅓ cup + 2 tbsp WHOLE psyllium husks (not powder)
1 bulb of roasted garlic
INSTRUCTIONS
Dice sun-dried tomatoes.
In a bowl combine the dry ingredients, except for the psyllium husks. Mix to combine. Chop and add sun-dried tomatoes and mix.
In a separate bowl combine the wet ingredients and the psyllium husks. Let rest for 5 minutes until a gel-like consistency is achieved.
Combine the wet and dry ingredients and mix.
Wet your hands and add dough to the lined baking sheet. Shape as desired and smooth any cracks by rubbing with a little water.
Bake in a preheated oven at 350 F for 50-60 minutes. Remove and allow to cool completely before cutting. Enjoy!
Note: If the loaf is at all gummy it means it wasn't cooked long enough or that it was cut before cooling.
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