Sunday, October 31, 2010

Sesame Studded Onion Bread (Gluten-Free, Vegan)




































I don't know about you, but I have a tendency to fall in love with a recipe and then make it nonstop for weeks. I never make it exactly the same way twice though. When I made my vegan, whole-grain bread, I knew I was going to be experimenting with it a lot. To date, I've made the original version twice, plus a carrot juice pulp version that did not turn out so well. Last night, I decided to try a new flavor medley. Roasted onions and sesame seeds. The results did not disappoint.




































Because this is a quick bread, I like to keep the leftovers in the fridge, so I tasted it this morning to see how it tasted cold. Eh, decent. Then I toasted it. Wonderful! I definitely recommend you eat this one fresh from the oven or toasted. The roasted onions lend a sweet undertone to this savory bread. I topped mine with a fried egg, which I know defeated the purpose of making a vegan bread. My housemate noted that it would be delicious dipped in gravy. Again, not exactly going along with the whole vegan thing. But it doesn't really matter. I make this bread because it tastes great. It just happens to be vegan and gluten-free, which makes it a great option for feeding lots of people, no matter their dietary needs. Although, that being said, this makes two mini-loaves, so if you want to feed a lot of people, you'll have to double (or triple) the recipe.

Now I want gravy.




































Sesame Studded Onion Bread
Print-Friendly Option

Ingredients: 
1 cup diced white onion
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. sea salt
4 Tbsp. olive oil, divided
1 cup sorghum flour
1/3 cup potato starch
1/4 cup roasted sesame seeds
1 1/2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. baking soda
1 Tbsp. flax seed meal
1/4 cup coconut milk
1/2 cup water + 3 Tbsp.

Directions:
  1. Preheat the oven to 350 degrees.  
  2. Put the onions, cumin, coriander, sea salt, and 2 Tbsp. of olive oil in a small casserole dish. Toss the spices and oil to coat the onions. Put aluminum foil over the dish and bake for 45 minutes. 
  3. While your onions are baking, in a large bowl, whisk together the flours, sesame seeds, baking soda, baking powder, and xanthan gum.   
  4. In a separate bowl, stir together the flax seed meal and 3 Tbsp. of water. Allow to sit for a couple of minutes. 
  5. Whisk the remaining 2 Tbsp. of olive oil, coconut milk, and 1/2 cup of water into the flax seed mixture. 
  6. With a fork, stir the wet ingredients into the dry until well combined. 
  7. Once the onions are done baking, stir them (and any oil in the dish) into the bread mixture. 
  8. Pour into two greased mini-loaf pans.
  9. Bake for 25-30 minutes.
Slice and enjoy hot from the oven or toasted the next day. Refrigerate leftovers.

Stop by the SOS Kitchen Challenge for more sesame studded recipes. I've been trying to come up with a kitchen challenge recipe for months, and I finally made the deadline!  

This post is linked to Slightly Indulgent Tuesdays

18 comments:

Ricki said...

Oh, Iris, you did MUCH more than just "manage" a recipe this month--this is awesome!! I love, love quickbreads and savory ones now top my list these days. And I wouldn't poo-poo the vegan gravy idea--see this post. ;)

Thanks so much for getting this in to the challenge--what a fabulous entry! :D

Valerie @ City|Life|Eats said...

Oh my that looks awesome. SO glad you came up with a savory version of your quick bread.

I Am Gluten Free said...

Yum. This looks fantastic. And versatile. And I can't wait to try it!

Just Call Me Zippy said...

Wow! This bread is almost too pretty to eat. I would like to have it as a decoration.:) I would never have thought of putting cumin in bread. How do you ever think of these wonderful recipes?? I have enjoyed catching up on my blog reading tonight.

gfe--gluten free easily said...

Look at you, Iris! I am remembering just a few months ago that you were lamenting too many failures in the kitchen and now you've made this awesome quick bread, and more than once. You go girl! :-) Very, very cool ... and how did you know I love onion bread? ;-) This bread is definitely on my "to make" list.


Shirley

BellWookie said...

I can't do onions (migraine trigger food), but I can totally see the versatility of this recipe. Adding it to my list of things to try. :)

Melissa @ For the Love of Health said...

The bread looks really good! I bet it would be a nice touch to a lot of meals

Alea said...

This looks wonderful! I love onion bread, but haven't had any since going gf. Time to remedy that!

Tasty Eats At Home said...

Obviously I need to make his! Sounds great - and I love the non vegan egg on top...heehee

Green Girl @ A little bit of everything said...

Your bread looks so wonderful and you gave me such a great idea for an onion bread. Many thanks

mangocheeks said...

Would love to make this. Does Sorghum flour go by another name, as I can't seem to locate it in the U.K easily?
Thanks

Iris said...

@Mangocheeks: I haven't heard sorghum called anything else, but I think this would work equally well with rice flour, millet flour, or any other flour that you like with a mild taste.

Brian said...

Wow! This looks pretty tasty. I love cumin and coriander along with the onion. Thanks for the recipe.

Farty Girl said...

I wonder how this would hold up using another kind of starch...? Potato and me have issues in starch form. Maybe I'll give it a go when my latest batch of bread runs out! I love the idea of a savory oniony bread though... getting tired of sweets ova' here! <3 Thanks!!!

Iris said...

@Farty Girl, I haven't tried it with anything else. But that's only because potato starch is all I have right now. I use tapioca, potato, corn, and arrowroot starch interchangeably and I've never noticed a difference between them.

Anonymous said...

I just tried this recipe and I don't know what I did wrong, but it tasted like flour and I don't know if it was cooked through. I used almond milk instead of coconut milk, could that possibly been a cause?

Iris said...

Anonymous,

It's been a while since I've made this recipe. I have a feeling my skills and expectations have both increased since then. Why don't you give this recipe a try instead?
http://www.thedailydietribe.com/2013/01/5-ingredient-mondays-easy-french-bread.html

Anonymous said...

I made this recipe last night and doubled it for my tribe. I served it with fresh greens and salad toppings, with a dressing. The bread was amazing! I have never before made a savory quick bread in loaf form. It was so great and everyone loved it!

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