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

Garlic Apple Puree

Garlic and fruit go surprisingly well together. It's not all that different from the pairing of salty and sweet.

If you like garlic, you'll like this combination. It's something different for you taste buds. It's garlicky and it's a little bit sweet. It's a granny smith apple though, so it also has a tart backbone to it. The wine, lemon and salt give it additional flavor dimensions.

It also works well with pear instead of apple.

It's a very French inspired puree, but it definitely has an American influence as well. It's also totally vegan.

3 heads of garlic, peeled, chunked
1 granny smith apple, peeled, cored, diced
1 lemon, zest and juice
1/4 cup white wine
1 tbl olive oil
2 tbls almond milk
2 tsps salt
1 tsp black pepper

Use a kitchen towel and a meat mallet to quickly peel all that garlic. Hold the towel over a head and whack it a few times. It will release most of the shells. I saw this trick on Worst Cooks in America. Tyler Florence had LaToya Jackson do this to make fast work of a garlic puree.

Cook garlic, apple, wine, lemon juice, lemon zest, olive oil, salt and pepper in a small saucepan over medium heat. Simmer mildly until garlic and apple are tender.

Add mixture and almond milk to a blender or food processor and puree until smooth. You can also use an immersion blender to puree it in the saucepan.

Depending on the speed at which you work, you may want to have your lemon juice ready in a bowl before you start peeling and dicing your apple. That way you can throw the pieces in there as you go, so they don't turn brown.

If you have white pepper, that would give a slightly cleaner appearance.