Single-serve multigrain vegan foccaccia

I don’’t think it was the fact that Kath ate delicious looking sandwiches all week (or opened her Great Harvest Bakery today!), but walking by the grocery isle where a package of Instabake was looking at me, promising crunchy fresh breads, made in a heartbeat. I used to make them quite a lot a few years ago, but then started making ‘real’ bread in my breadmachine. But, today I was in the mood for fresh warm bread, and a sandwich including hummus, romaine, tomato and grilled marinated tofu.

Basic dough (single bread):

• 2 TB whole-grain Instabake mix
  1 TB ground flax seeds
• 1/4 ts baking powder
  2 TB unflavored almond milk
  

Variations: For each of the variations add the mentioned ingredients to the basic dough:
Kalamata Walnut bread:

• 1 TB chopped, toasted walnuts
• 4-5 marinated kalamata olives, sliced

Herbs des Provence Bread:

• 1/2 TB  Herbs de provence
• 1/2 ts garlic powder
• 1 ts roasted salted pumpkin seeds (peppinos)

Sundried tomato bread:

• 4-5 sundried tomatoes, thinly sliced
• 1/2 ts garlic powder
• 1/2 TB roasted red pepper spread (e.g. Trader Joes)

Mix all ingredients, and pour into a sprayed,  small (ca. 4 inch) metal baking pan(*), and bake at 400F for 20min.
Note: I found these single-serve metal pans at Target stores. Each bread has ca. 80kcal (walnut kalamata has more).