So I asked my mom for some ideas for Entovegan and Entotarian recipes for Thanksgiving since we’ll be apart, and instead of just giving me ideas, she wrote out the entire recipes for me! She went totally above and beyond, so I’m sharing them here with you in 4 separate posts. Thanks mom, you’re awesome!
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Nancy’s Garlic & Herb Bread
Cooking is an art to me. I enjoy it as much as composing a song, making a flower arrangement or teaching science … LOL Sometimes creating a recipe includes them all!
I wrote this recipe out for a friend who insisted he wanted it. He asked me to list the stores where I shopped and all details for it too so he could get the same ingredients, but I will let you do the shopping and just focus on the recipe here.
In a large ceramic bowl wire whip mix until well combined:
- 1 cup flax meal flour
- 1 & 3/4 cups almond fine grind flour
- ¼ cup cricket flour
- ¼ -½ cup coconut flour (sometimes I wait until the end to see if the mixture seems too “wet” and add the second ¼ c coconut flour to the mixture. It has a way of absorbing extra moisture but be careful not to dry it out)
- 1 ½ tablespoon baking powder
- 1 rounded teaspoon baking soda
- 1 1/2 teaspoon salt or a little less
- Two tablespoons powdered Monk Fruit
- 8 cloves garlic (put through a garlic press if you have one)
Put in the blender for 10 seconds:
- 1-1/4 tablespoons flax seeds
- 2 tablespoons sesame seeds
- 1/4 cup mealworms
- 3 tablespoons dried crickets
- 2 tablespoons chia seeds
- 1 tablespoon millet
Add to dry mixture.
Chop fine and add to dry mixture:
1 tablespoon of fresh rosemary or more
(optional) two olives chopped fine (I like green olives here)
and add
2 shakes oregano if dried (about 1 teaspoon)
Mix in another bowl:
The vegan equivalent of 5 eggs* (whip with whisk until thoroughly blended)
slowly pour 1/2 cup of virgin olive oil plus one tablespoon of apple cider vinegar (Braggs is my favorite) together with 3 tablespoons of melted coconut oil or combine with Ghee for better flavor.
Sometimes when I do not have ghee I use real butter, but that would make it Entotarian instead of Entovegan.
Add in 1 teaspoon of monk fruit powder and thoroughly blend again.
Make a well in a bowl and slowly add liquid (eggs, coconut oil/ghee, and ACV) then stir gently with a wooden spoon.
Cover the bowl with dish cloth and let it “rest” 20 minutes to 1/2 hour.
Preheat the oven to 350 degrees and grease your bread pan with coconut oil
Flour the counter top with 1/4 to 1/2 cup almond flour
Dump the batter and knead several times, before placing it in the pan and letting it rest for ten minutes.
Cooking Time:
Bake for 50 minutes at 350 degrees (175 celsius), test with metal skewer or digital thermometer to see if it’s done. If the metal comes clean, put on a rack and let cool. Sometimes I let it bake 7 minutes more. Or until the skewer comes out comes clean.
Enjoy! You could also use cranberry orange sauce on it or humus. Apricot jam is different too.
*Where noted you can replace vegan egg substitute with free-range eggs if you’re Entotarian
