Friday, June 3, 2011

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).
single-serve-bread raw single serve bread baked

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