Rosemary and I are taking part in the Vegan Food Stamp Challenge this week, a great event that helps us understand the challenges of eating on a limited budget. The rules are to eat for a week on just $30 per person, or about $4.39 per day, which is the average SNAP benefits received by program participants.
As you can imagine, this is a tricky prospect if food budgeting is not something you are used to–we are, to a degree, but it is still tricky! We are also continuing to use organic and fair-trade products, which adds to the cost.
Bread has long been a staple of almost every culture’s diet, and I wanted to try my hand at a simple, yeast-free bread recipe that we could eat during the Challenge. I found this recipe below, veganized it, and priced it out at just under $3.00 for the loaf (we used organic ingredients). I was pleased with how it came out, even without yeast, and will likely make it again!
Yeast-Free Whole-Wheat Bread
– Makes 1 loaf.
3 cups whole-wheat flour
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons coconut oil, softened
2 cups non-dairy milk
2 teaspoons apple cider vinegar
Preheat the oven to 400 F. Lightly oil a 9″ loaf pan. Combine the non-dairy milk and apple cider vinegar in a bowl and allow to sit for a few minutes to curdle. Meanwhile, combine the flour, 1/4 cup of the oats, baking powder, baking soda, and salt in a large mixing bowl. Mix the coconut oil in with a fork until well combined. Add the wet ingredients to the dry and mix thoroughly until completely combined. Put the dough in the loaf pan, sprinkle the rest of the oats on top, and bake for 50-55 minutes. Remove from the oven and allow to cool.