Onion-Mushroom Mini Loaves

Not a lot of work. Yes a lot of delicious taste. I snuck in almond butter, which is high in protein, dietary fibers, vitamins, and minerals. It adds creamy texture without being prominent. The mushrooms are sliced in the food processor, and basically fall apart while baking, so picky kids won’t pick them out. I love the individual loaf shape too — it gets brown on all sides, and presents well.

Directions

Prepare the Mini-Loaves

1. Preheat oven to 350°F (180°C). Spray eight mini loaf pans and set aside.

2. Sauté onions in oil until golden. Add mushrooms and salt. Continue sautéing until mushrooms are limp. Drain liquid if necessary. Transfer to a large bowl and let cool slightly.

3. Add eggs, almond butter, parsley, garlic, flour, baking powder, and seasoning and mix together well. Pour into prepared pans, leveling the tops.

4. Sprinkle with bread crumbs and spray with olive oil spray. Bake for 25–30 minutes or until golden and set. Let sit for a few minutes before removing from pan.

Tips:

Almond butter can be used to make a parve version of a milchig vegetable kugel as well. Use about one-fourth the amount of almond butter, together with garlic and parsley, for cottage cheese. Taste and adjust according to your preferences.