Name: 4 Ingredient Flax & White Bean Breads {vegan, grain-free, oil-free, sugar-free}
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Yield: 8
Ingredients: 3/4 cup canned white beans, rinsed and drained (1/2 a 15-oz can; I used Great Northern beans); 2/3 cup water; 1/2 cup flaxseed meal; 1 tablespoon coconut flour; Optional: 1/4 teaspoon fine sea salt, or to taste; 1/4 teaspoon baking powder

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Super-fast and easy flax and white bean breads! They are vegan, grain-free, oil-free, sugar-free, and made with 4 ingredients.

Peanut butter. Jelly. Avocado. Chocolate-hazelnut spread. Hummus.

They all taste pretty darn great on bread. They also deserve to spread on great 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

*Made with 4 ingredients (plus water and optional salt)
*Grain-free
*Vegan
*Oil-free
*Gluten-free
*Low-carb
*High fiber
*Sugar-free
*Only 52 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, which I used in my sweet flax breads, I used pureed white beans, which contribute both structure and moisture. Some water, optional salt, leavening and a bit of coconut flour sealed the deal.

You can get these in the oven in about 5 minutes. Really. The results? Tender, toothsome mini breads, perfect plain, or with any and all toppings. You can split and fill them, too, for grab & go mini sandwiches.

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!).

Happy baking (and slathering of toppings), everyone!

4 Ingredient Flax & White Bean Breads {vegan, grain-free, oil-free, sugar-free}

Author: Camilla
Prep Time: 5 mins
Cook Time: 23 mins
Total Time: 28 mins
Yield: 8 1x

Description

Super-fast and easy flax and white bean breads! They are vegan, grain-free, oil-free, sugar-free, and made with 4 ingredients.

Scale

Ingredients

3/4 cup canned white beans, rinsed and drained (1/2 a 15-oz can; I used Great Northern beans)
2/3 cup water
1/2 cup flaxseed meal
1 tablespoon coconut flour
Optional: 1/4 teaspoon fine sea salt, or to taste
1/4 teaspoon baking powder

Instructions

Preheat oven to 325F. Grease or spray 8 cups of a standard muffin tin.
In a food processor or blender, process drained beans and water until smooth. Transfer to a medium bowl; stir in flaxseed meal, coconut flour, salt (as desired) 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 remove the breads to rack to cool completely.

Notes

Storage: The breads will keep in a airtight container in the refrigerator for 1 week or the freezer for up to 3 months. The can be toted around at room temperature for 2 to 3 days.

Water: You can also use any nondairy milk you like (except for full fat coconut milk) in place of the water. If you are not avoiding dairy, feel free to use dairy milk.