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Baked in a muffin tin, this mushroom almond flour bread is 100% scrumptious, as well as vegan, grain-free, oil-free and keto friendly. Great for snacks and portable lunches!
Creating grain-free bread is challenging.
Creating vegan, grain-free bread ? Without the structure of gluten, grains and the volume and protein structure from eggs, it seems impossible.
Many of my experiments confirmed my initial beliefs: some concoctions looked promising at various stages of mixing or baking, only to eventually deflate, disintegrate or burn. Still others were destined for the garbage bin from the start.
But with a lot of experimenting, I’m finding that it is not only possible, but the results can be remarkably delicious. These mushroom mini-breads are my very favorite so far.
Make the Bread in a Muffin Tin
Making bread in smaller shapes (hello, muffin tin) is turning out to be one of the keys to success.
Big loaves literally fall flat (especially in the middle). Psyllium husk adds some much needed architecture and essential binding to keep the bread intact.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Oil-free
- Super easy to make
- Keto friendly
- Good source of protein (4.3 grams per mini bread)
- High fiber (3.1 grams per mini bread)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- mushrooms (regular button mushrooms or cremini mushrooms)
- green onions
- almond flour (or almond meal)
- coconut flour
- whole psyllium husks, (see notes for psyllium powder)
- baking powder, (certified GF, as needed)
- nondairy milk, (e.g., almond milk, cashew milk, soy milk, hemp milk)
You will also need a very small amount of water (I use filtered tap water) and salt. The salt is adjustable/optional according to your needs and preferences.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Line 5 cups of a standard muffing tin with silicone liners (if you are ok, with oil, you could also grease or spray the muffin cups).
- In a medium skillet, heat the water over medium-high heat. Add the mushrooms and green onions; cook and stir for 3 to 4 minutes until softened. Remove from heat.
- In a medium bowl, whisk together the almond flour, coconut flour, psyllium husks, baking powder and salt. Stir in the milk until blended, and then stir in the mushroom mixture. Let stand for 2 minutes to thicken.
- Divide the batter evenly between the prepared cups.
- Bake in preheated oven for 26 to 29 minutes until puffed and just set at center.
- Let cool in the muffin tin on a cooling rack for 15 minutes. Run a knife around edge of cup and remove breads. Serve warm or cool completely.
FAQ
How should I store the vegan mushroom almond flour bread? Store the breads in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. These will keep at room temperature (carried around for travel, hikes, etc) for up to 2 days.
Can I use psyllium powder instead of whole psyllium husks? Yes. If using psyllium powder (as opposed to whole psyllium husks) you will only need 1/2 teaspoon (same weight, smaller volume because the psyllium is ground).
Can I double the recipe? Yes! I’ve kept these to a small batch (5 breads), but you can certainly double or triple the recipe.
These mini loaves are great as bread, but with the umami richness from the mushrooms and onions, these also make a perfect, portable breakfast or lunch (power bread!) on the run.
Happy baking!
Related Recipes
- 3-Ingredient Keto Vegan Almond Bread
- Vegan Almond Flour Bread Rolls {5 ingredients, oil-free}
- Coconut Almond Flour Banana Bread {4 ingredients, no added sugar}
- Almond Flour Soda Bread (oil-free, 5 ingredients}
- Cinnamon Raisin Almond Flour Bread (oil-free)
Mushroom Almond Flour Bread (Vegan)
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 2 tablespoons water
- 1 cup chopped mushrooms
- 1/3 cup chopped green onions
- 3/4 cup almond flour or almond meal
- 1 tablespoon coconut flour
- 1.5 teaspoons whole psyllium husks, (see notes for psyllium powder)
- 3/4 teaspoon baking powder, (certified GF, as needed)
- 1/4 teaspoon fine sea salt
- 1/3 cup nondairy milk, (e.g., almond milk, cashew milk, soy milk, hemp milk)
Instructions
- Preheat oven to 350F (180C). Line 5 cups of a standard muffing tin with silicone liners (if you are ok, with oil, you could also grease or spray the muffin cups).
- In a medium skillet, heat the water over medium-high heat. Add the mushrooms and green onions; cook and stir for 3 to 4 minutes until softened. Remove from heat.
- In a medium bowl, whisk together the almond flour, coconut flour, psyllium husks, baking powder and salt. Stir in the milk until blended, and then stir in the mushroom mixture. Let stand for 2 minutes to thicken.
- Divide the batter evenly between the prepared cups.
- Bake in preheated oven for 26 to 29 minutes until puffed and just set at center.
- Let cool in the muffin tin on a cooling rack for 15 minutes. Run a knife around edge of cup and remove breads. Serve warm or cool completely.
Notes
Nutrition
Sorry forgot to ask in the previous post, can I substitute almond and/or coconut flour with flaxseed meal? Thank you!
Hi Helen! As a general rule of thumb, no, flaxseed meal will not work as a substitute for almond flour or coconut flour. They all behave very differently;y in baking and cooking.
These turned out beautifully. I doubled the recipe to take to a get together, they were demolished, enjoyed by all.
I doubled the recipe and so glad I did because they are so good! They froze well, too.