Mushroom Almond Flour Bread (Vegan)

5 from 5 votes

Mushroom Almond Flour Bread (Vegan)

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!

Prep Time10

Cook Time29

Total Time39

Course: Bread

Cuisine: American

Keyword: dairy-free, egg-free, grain-free, keto bread, keto snack, mushrooms, vegan, vegan keto almond flour bread

Servings: mini-breads/pucks

Author: Camilla

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)

US Customary - Metric

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

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.

Psyllium Powder: 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).

Nutrition