Making gluten-free vegan baked goods is always a little complicated, right? There's swapping in grains for wheat and oats; flax, egg replacer, or chia for eggs; a plethora of milks to consider (and much confusion over which non-dairy milk acts most similarly to cow's milk), plus the age-old questions of whether we should use apple sauce instead of butter. (Yes, to that last one, you can!)
Luckily, this recipe from Moochie's Munchies may have been the simplest bread recipe ever developed. It's surprisingly light and fluffy, and with just a touch of sweetness from the spices and plantain. It would make a fabulous breakfast stand-in, a baked good (say, for an upcoming holiday gathering?), or as Lindsey at MM offers, a great bread substitute all around.
I adapted her recipe to make it vegan-friendly; that is, swapping out eggs for flax meal + hot water (which bind just as well as eggs do).
If you've never used plantain before, welcome! It's an interesting, non-sweet starchy fruit that looks like a big burly banana. They're cousins. Plantains have a much thicker skin and aren't at all tasty when eaten plain. However, when combined with the flax meal, they blend into a nice milkshake-like texture that is perfect for bread dough!
I melted the almond butter and coconut oil a little before mixing them into the plantain (simple enough to do: just sit them on the top of the stove while your oven preheats).
Feel free to mix up your spices if you're feeling adventurous: a blend of Malaysian or Indian spices could make this a really yummy substitute for naan or roti at your next sit-down dinner.
These keep brilliantly in the fridge and travel well, too: why not bring some along for the holidays and surprise everyone with how something with no grain, no dairy, and no sugar can out-yum a lot of the other holiday desserts? Bonus: no dessert hangover.
- 1 medium plantain, peeled and chopped
- 2 tbsp flax meal stirred into 6 tbsp boiling water*
- 3 Tablespoons all-natural almond butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon coconut oil
- 1. Preheat oven to 350F.
- 2. Combine plantain and flax meal mixture in blender until smooth.
- 3. Transfer to a bowl and stir in remaining ingredients.
- 4. Pour into 8" round oiled pie pan or springform pan. Bake for 13-15 minutes.
- Allow your flax and hot water to sit for at least five minutes to gel.