Oat Bran Bread (no sugar - no oil)

Ingredients for a loaf of bread:

- 5 1/2 cup (500g) of oat bran
- 2 tbsp of baking soda
- 1 cup (250ml) of plantbased milk
- 1/2 cup (100ml) of water
- 2/3 cup (150g) of plantbased yogurt
- 3 tbsp of flaxseed + 3 tbsp of water
- a pinch of salt

Preparation:

Preheat the oven at 220°C/430°F.
In a large mixing bowl, combine all the dry ingredient together.
Add the milk, the water, and finally the yogurt and flaxseed mix.
Stir well to combine.
Pour the mix in a greased loaf.
Cook for 45min.

You can put a ramekin of water in the oven in order to have a moist crumb and a crunchy crust.

This loaf is a perfect replacement for regular bread. You can keep it up to 5 days rolled up in a clean kitchen towel.

Matcha-Pear Muffins (no sugar - no oil - gluten free option)

Ingredients for 10 muffins:

- 1 cup (130g) of the flour blend of your choice
- 1/2 cup (130g) of pear puree (1 big or 2 small pear(s) mashed)
- 1/2 cup (100ml/120g) of your prefered plant-based milk (I recommend soy or almond)
- 1 tsp of baking powder + 1/2 tsp of baking soda (omit if you are using self-rising flour)
- 1 tbsp of apple cider vinegar
- a pinch of salt
- 2 tsp of matcha (green tea) powder
- 1 small or 1/2 big pear diced


Preparation:

Preheat the oven at 180°C/350°F.

In a large mixing bowl, combine the flour, baking powder, baking soda, salt and matcha powder together.

Add the pear puree and the milk.

Add the vinegar.

Incorporate carefully the diced pear (keep some to decorate on top of your muffins).

Pour the mix into 10 greased muffin tanks (I use coconut oil for greasing).

Put the remaining diced pear on top of your muffins.

Cook for 30 minutes.

Let it cool for at least 3 hours. They will taste even better the day after.

Peanut butter-Banana Lentil Muffins (no sugar - no oil - gluten free)

Ingredients for 10 muffins:

- 1 cup (100g) of red lentil flour (I make it myself with red lentils pulsed, it's super easy!)

- 1 cup (250g) of apple puree (or apple sauce)

- 1/2 cup (100ml) of water

- 1 tbsp (20g) of peanut butter (or any nut butter)

- 2 spotty mashed bananas

- 1 tsp of baking soda

- 1 tbsp of apple cider vinegar

- a dash of cinnamon (optional)

- a pinch of salt

Preparation:

Preheat the oven at 180°C/350°F.

In a large mixing bowl, combine all the ingredients together.

Pour the mix into 10 greased muffin tanks (I used coconut oil for greasing).

Cook for 25 minutes.

I love lentil flour muffins, because they are so easy to make and such a healthy treat: there is no sugar added, no oil added, it is rich in protein and gluten free.

And I have to admit that banana and peanut butter is one of my favorite combinations.

Tell me what you think!