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10-Minute Vegan Bread Recipe

10-Minute Vegan Bread Recipe

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Prepare the Dough:
  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, and salt.
  2. Add Wet Ingredients: Stir in the unsweetened coconut yogurt, water, and apple cider vinegar. Mix until a soft dough forms.
  3. Knead the Dough: Knead the dough gently for 2-3 minutes until it becomes smooth and elastic.
Shape the Bread:
  1. Divide and Shape: Divide the dough into equal portions and shape them into small rounds or ovals based on your preference.
  2. Prepare for Baking: Place the shaped dough on a baking sheet lined with parchment paper.
Bake the Bread:
  1. Preheat the Air Fryer or Oven: Preheat your air fryer to 350°F (175°C) or your oven to 375°F (190°C).
  2. Brush with Oil: Lightly brush the tops of the dough rounds with olive oil for a golden finish.
  3. Bake: If using an air fryer, bake for 8-10 minutes. If using an oven, bake for 12-15 minutes or until the bread is golden brown and cooked through.
  4. Cool and Serve: Remove the bread from the air fryer or oven, allow it to cool slightly, and enjoy!

Useful Information:

  • Serving Suggestions: This vegan bread pairs wonderfully with avocado, hummus, or your favorite plant-based spreads. It’s also a great side for soups and salads.
  • Flour Options: Whole wheat flour adds a hearty texture and extra fiber. If you prefer a lighter bread, you can use all-purpose flour instead.
  • Yogurt Choice: Unsweetened coconut yogurt provides moisture and a slight tang, mimicking the richness of traditional yogurt while keeping the recipe vegan.
  • Baking Methods: Using an air fryer speeds up the process and creates a crispier crust, while an oven provides a more traditional baking experience.

This 10-Minute Vegan Bread is a versatile and quick addition to your vegan kitchen, perfect for those times when you need a fresh loaf in a hurry!

Here’s an approximate nutritional breakdown per serving for the 10-Minute Vegan Bread recipe, assuming the recipe makes 8 small bread rounds:

Serving Size: 1 bread round

  • Calories: 150 kcal
  • Total Fat: 8g
    • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 17g
    • Dietary Fiber: 3g
    • Sugars: 1g
  • Protein: 4g

Notes:

  • These values are estimated and can vary based on specific brands of ingredients used.
  • The almond flour and olive oil contribute to the higher fat content, while the whole wheat flour adds fiber and protein.
  • The coconut yogurt keeps the recipe dairy-free and adds some healthy fats, without increasing the carbohydrate content significantly.