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
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.
- Preheat the oven to 350 degrees.
- 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.
- While your onions are baking, in a large bowl, whisk together the flours, sesame seeds, baking soda, baking powder, and xanthan gum.
- In a separate bowl, stir together the flax seed meal and 3 Tbsp. of water. Allow to sit for a couple of minutes.
- Whisk the remaining 2 Tbsp. of olive oil, coconut milk, and 1/2 cup of water into the flax seed mixture.
- With a fork, stir the wet ingredients into the dry until well combined.
- Once the onions are done baking, stir them (and any oil in the dish) into the bread mixture.
- Pour into two greased mini-loaf pans.
- Bake for 25-30 minutes.
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.