Baked in a muffin tin, this mushroom almond flour bread is 100% scrumptious, as well as vegan, keto, & grain-free. Great for snacks and portable lunches!
Vegan Keto Bread Made with Almond Flour
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 green onion and 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.
Mix-ins, such as vegetables, fruit and nuts, obviously add great flavor and variety, but they also add to the structure and volume, keeping those important centers from caving in.
I’ve kept these to a small batch (5 breads), but you can certainly double or triple them. Once you try the first batch, I am fairly certain you will want to up the second batch. They 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.
Preheat oven to 350F. Grease or spray 5 cups of a standard muffing tin.
In a medium skillet, heat the olive oil 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 flours, psyllium husk, 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 evenly between prepared cups.
Bake in preheated oven for 26 to 29 minutes until puffed and just set at center. Let in cool in tin on a cooling rack for 15 minutes. Run a knife around edge of cup and remove breads. Serve warm or cool completely.
Storage: Store 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.