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

Vegan Cheddar Biscuits

These are a riff on Red Lobster Cheddar Bay Biscuits. It's a pretty simple recipe as I'm not much of  a baker beyond yeast breads. But drawing on my experience with Bisquick biscuits and the like this idea came together pretty easily.

2 cups ap flour
2 1/2 tsps baking powder
1 tsp baking soda
2 tsps salt
1 tsp sugar
2 tbls vegan mayo
2 tsps dry dill
1 tsp garlic powder
2 tbls nutritional yeast
water, as needed

Stir together all ingredients except water. Add 1 cup water and mix. Continue adding water in 1/4 cup increments until a tick, yet sticky dough is formed.

Let rest in the fridge for 30 minutes.

Drop by heaping spoonfuls onto a greased baking sheet. Leaving at least 1 inch between each. You should wind up with 5 or 6 biscuits.

Preheat oven to 450 F.

Let rest again for 30 minutes in the fridge.

Bake for 12-15 minutes. Or until lightly golden brown.

Cool for 10 minutes.