Bread Protein Balls Recipe

I love a good bread. It's absolutely one of my favorite things. Bread can deliver amazing flavor when done correctly. It can also provide exciting texture and plenty of protein.

The more you knead bread, the more gluten you create. Those already familiar with seitan know that wheat gluten is total protein.

When you add nutritional yeast, flax or other nuts/seeds,  now you have a bread that is also a complete protein.

In the interest of doing things a little differently, I decided to do little bread balls because I figured they would offer a unique textural experience to other forms of bread. I also figured they'd make a nice little snack size bite. They're easier to shape than a flat bread, can bake in the oven, and take much less time to cook than rolls or loaves. They're great for dipping into hummus too.

As you can see, they're very cute as well.

Bread Balls Dough Recipe
2 1/2 cups all purpose unbleached flour
3 tbls nutritional yeast
2 tbls ground flax seed

Red Pepper and Red Bean Puree

Inspired by Spanish romesco sauce and variations on traditional hummus, I created this red pepper and red bean puree.

Ingredients
1 red bell pepper, chunked
1/4 cup tequila
1 can red beans, drained
3 tbls sriracha
1 lime, zest and juice
12 slices jalapeno
6 small slices habernero
1 tsp olive oil
1 tbl paprika
3 tsps salt
2 tsps black pepper
1 tsp crushed pepper flakes

Cook the bell pepper and garlic in the tequila until softened a bit and the color brightens. About 5 minutes. Add the contents of that pot and all the remaining ingredient to a food processor and puree.

It will be thin. Let it chill in the fridge for several hours to thicken it up and marry the flavors.