Modifying Original Recipes to Fit Your Needs!

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September 26, 2011

Yeast Free Mini Bread

Whenever I find a bread recipe that doesn't have yeast I am ecstatic! I found this recipe for Paleo Bread on Elana's Pantry, and only made two modifications - substituting hazelnut meal/flour for the almond flour and substituting canola oil for the coconut oil.

Here is the recipe I followed:

3/4 c. hazelnut meal/flour
1 tbsp coconut flour
1/8 c. golden flaxseed meal
1/8 tsp sea salt
3/4 tsp baking soda
2 eggs
1/8 c. canola oil
1/2 tbsp honey
1/2 tbsp apple cider vinegar

To prepare:
Pulse first 5 ingredients in a food processor (through baking soda). Add in eggs, oil, honey and vinegar and pulse until smooth.
Bake at 350 for 22 minutes. Let cool in pans 5-10 minutes then remove and let cool completely on wire racks.

I made half the recipe this first time (I usually do this with new recipes so as not to waste ingredients!), and used two mini bread pans. I thought the batter would fill about 4 mini pans but.. I was wrong... I filled 2 pans to the top... take a look at how they turned out.

I know they don't look that small here... take a look at this one...

The left is a standard size bread loaf from the grocery store, the right are my cute little mini loafs!

Now you can really see how small and cute they are :)

The taste of this bread resembles the Hazelnut English Muffin/Bun/Bread I have made several times, although the texture is a bit more delicate. Once the loafs cooled I placed them in a plastic bag and have stored them in the refrigerator. I'm hoping that by being cooled they will be strong enough to hold up for a mini-sandwich!

Regardless of their size they are delicious, not sweet, very bread-like and most importantly yeast free!

Play around with this recipe and let me know how it turns out. Enjoy!

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