breakfast friday >> vegan pan bread roll-ups
/So much going on over here. I have no idea where to start!
There’s this actual recipe, my 18yr old cousin coming in from Ohio tomorrow, finally getting the kitchen 85% organized, finally being able to use the kitchen, renovations, dust clouds, barking dogs, and probably other things I’m forgetting.
So, let’s take things one at a time. Cool?
This recipe: You may remember last year I had multiple versions for “pan bread.” It’s a thin pancake-bread-like food that is simple to whip up and makes a fantastic sub for gluten-free bread. It uses minimal ingredients and is much more nutrient dense than any of the gluten-free breads out there. Plus, it’s completely customizable. Use your favorite flours and spices to make it your own!
Next, it’s time for the toppings. Whether you want something sweet or savory the topping options are endless. You can eat them open-faced or roll up and chow down. Their texture is fluffier and thicker than a tortilla and a bit more bread-like. You can even make 2, sandwich ingredients in between, then slice into triangular sandwiches.
My cousin: AJ, my 18yr old cousin, is coming to town tomorrow! I am beyond excited to have him out here for a few days. It’s his first time out west, and I’m hoping it ends up to be the perfect pre-college trip. We are stoked to show him around!
I only have 3 first cousins and they’re all quite a bit younger than myself [2 are 18 and 1 is 14]. When AJ was born I was 13 years old and pretty much glued to the kid until I went to college. I babysat for him whenever I could and took care of him over numerous summer. We were attached at the hip. He has always felt more like a younger brother to me than a cousin. The same goes for my other 2 cousins!
I could go on + on about this kid but I’ll elaborate more in a post next week. I’m hoping I don’t embarrass him too badly while he’s here. You know, like showing up at the airport with balloons and a huge sign that reads, “WELCOME TO COLORADO AJ!!!!” I would never do that…
House: The renovations are going well and it seems like so much progress is made every single day. The framing is up in the basement which gives a real feel to how the space will flow. It’s so fun to see a floor plan come to life! We cannot wait to see it all finished up but are practicing patience until then. haha
It felt beyond amazing to get most of the kitchen unpacked and away today. We need to add shelves to the new pantry and have a few base cabinets constructed + installed and then the rest of our kitchen belongings will have a home.
Our two upper cabinets are absolutely massive! I am still in shock of how much they hold. They go all the way to the ceiling and extend lower than typical. They also seem to be deeper than normal as most of my pots + pans fit perfectly inside. However, the pot + pan storage is temporary.
They’re also white. And you know I have a thing for white cabinets.
Unpacking the kitchen also meant that I could finally get back in the kitchen to cook! I’ve scraped together breakfasts + lunches, but we’ve been eating out for dinner for the past 2 weeks. It was so nice to make dinner at home today.
I also discovered my new photography location in the breakfast nook! My “table” is currently a pile of boxes. and I’m definitely still learning how to use this light. It’s much different in comparison to the last house which only had one window and minimal light.
The crazy dogs: This is our dog barrier which will stay put until the renovations are over. The dogs have calmed down a bit more each day but are still on high alert as to why there are strangers in our house making a lot of noise. Getting things a bit more set up—like the furniture—has actually put them more at ease. I guess they like organization + familiar smells!
Now, back to the food.
Vegan Pan Bread Roll-Ups
gluten-free, vegan // yields 1, 6-inch pan bread
*For a version using egg instead of flax check this post!
Cinnamon Buckwheat Pan Bread
- 3 tablespoons light/raw buckwheat flour
- 1 tablespoon almond meal,
- or almond flour
- 1/2 tablespoon ground flax meal
- 1/4 cup unsweetened almond milk
- 1/4-1/2 teaspoon cinnamon
- pinch of salt
- optional: 1 teaspoon maple syrup, agave, sucanat, coconut sugar
- Heat a pan over medium to medium-low heat and grease with unrefined coconut oil.
- Place dry ingredients in a bowl and whisk in the milk until just combined.
- Pour into the pre-heated pan immediately and spread into a circle with a spatula or back of a spoon.
- Cook for 2-4 minutes until bubbles form and you can easily slide a spatula under the bread.
- Flip and cook another 3-4 minutes. You want to be sure it’s fully cooked and just light golden brown. If it cooks too quickly the center won’t be done. Adjust heat if needed.
- Let cool for a few minutes on a wire rack then add toppings and eat. Or, fully cool and wrap tightly then store in the fridge until ready to use.
Savory Oat Pan Bread
- 3 tablespoons gluten-free oat flour
- 1 tablespoon almond meal,
- or almond flour
- 1/2 tablespoon ground flax meal
- 3 tablespoons unsweetened almond milk
- 1/4 teaspoon oregano
- pinch of garlic powder granules
- pinch of salt
- Follow directions as stated above.
notes/substitutions:Toppings: The possibilities are endless!
- savory: hummus + avocado + sun dried tomatoes + salt/pepper
- sweet: peanut butter + jelly + banana
- sweet: 1T peanut butter mixed with 1/2 tablespoon ground flax + smashed banana + pecans
