>I don’t think it’s a secret that the first vegan blog I discovered also happens to be my favorite. If you’ve never checked out Celine’s blog, go to Have Cake, Will Travel RIGHT NOW! Seriously! I’ve never made anything of Celine’s that wasn’t amazing. Nothing needs modifications. AT ALL! There are about 15 recipes of Celine’s that are in my regular rotation. Her granola recipe for Peanut Butter chips granola is a staple when the holidays roll around. I make it for everyone!
Anyways; one of my favorite savory bread recipes of Celine’s is her Spicy Chik-Wheat Savory Muffins . This is a yeast free bread, so don’t be scared! I made this recipe last night; BUT I was lazy and I used a loaf pan because I find storing muffins to be a pain in the booty. Wrapping up a loaf of bread is far easier.
Here is Celine’s recipe:
1/2 cup (60 g) chickpea flour
1 1/2 cups (180 g) white whole-wheat or whole-wheat pastry flour
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon dried crushed chili peppers
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1/4 cup (64 g) tahini
2 tablespoons (30 ml) peanut or toasted sesame oil
2 teaspoons agave nectar
1 1/4 cups (295 ml) unsweetened almond milk or other nondairy milk
Preheat oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners.
In a large bowl, whisk together flours, spices, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together tahini, oil, agave, and milk.
Fold wet ingredients into dry, being careful not to over mix.
If you’re baking this in a loaf pan; like I did; grease your loaf pan and bake for 40 minutes. Before baking though; I sprinkled the top of the bread with extra garam masala, cumin, sea salt, and sesame seeds. I also drizzled 2 T melted earth balance on top as soon as the bread was finished baking because I thought it would be delicious. It was!!