Vegetarian Low-Calorie Breads Recipes | Vegetarian Times Skip to main content

Low-Calorie Breads

Check out these recipes for scones, cornbread, tortillas and more!

Almond-Pomegranate Scones

For baked treats that are hot and fresh from the oven, mix and shape these scones up to two weeks in advance, and freeze them in a single layer on a baking sheet. 

Apricot-Pistachio Biscotti

Apricot-Pistachio Biscotti

Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container.

Overnight Injera

Overnight Injera

The spongy flat bread that acts as plate and utensils in Ethiopian restaurants, injera usually ferments for three days before baking, but this one can be done overnight. 

sourdough sandwich loaf

Sourdough Sandwich Loaf

This simple loaf is hard to resist straight out of the oven. If you like an assertive sourdough flavor, let your starter ripen at least three days. 

Gluten-Free Sage Cornbread

Gluten-Free Sage Cornbread

We call for yellow cornmeal here so that the shade can play off the green of the sage, but any type will work.

Amaranth Breadsticks

Amaranth Breadsticks

Whole amaranth seeds give these breadsticks a nutty crunch. Serve them hot from the oven for the best flavor and texture.

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