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. 

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