4-ingredient mini breads made from cooked brown rice and chickpea flour. They are naturally vegan and gluten-free, plus, only 45 calories each.
Who said that bread needs to be baked in large, leavened loaves?
Not most of the world, either, where flatbreads, bread balls, and mini loaves are the rule, not the exception.
So let’s forget about making all bread conform to rigid, loafish rules, and, instead, embrace all shapes, sizes and varieties of bread. I’m especially keen on promoting ones that are quick-to-prepare, versatile, and have a minimal number of nutrent-rich ingredients.
These little breads are tender and mild-flavored, but with a very faint flavor similarity to cornbread, which is due to the chickpea flour. I used olive oil in the recipe, but you can use any oil of your choosing.
The flavor makes them perfect for pairing with, well, just about everything. We’ve had a lot of blackberries around lately, so I topped a few with some coconut yogurt (to which I added some crushed blackberries) and blackberries:
Homemade cashew cheese was equally scrumptious:
In addition to lunch, breakfasts, and snacks, these would be fantastic as make-ahead bases for a range of appetizer toppings, or perhaps cucumber, watercress or lemon curd for tea sandwiches.
Preheat oven to 350F. Grease or spray 9 cups of a standard muffin tin.
In a blender or foo processor, process the brown rice and water until blended and mostly smooth. Add the remaining ingredients; blend until well combined, stopping to scrape down blender with a spatula at least once.
Divide batter evenly (about 2 tablespoons per cup)between prepared cups; smooth tops with moistened fingertips.
Bake in preheated oven for 18 to 20 minutes until set at centers. Cool in tin for 5 minutes then remove to a wire rack and cool breads completely.
Storage: Store the breads in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for up to 3 months.