2 Minute Flax Bread (Simple)
Gluten-free, wheat-free and dairy-free (if you use an alternative milk) high protein, high fibre, high omega-3, low GI muffin.
Ingredients
- 40 g Ground linseed or 1/4 cup
- 1 Large egg or small egg with a little water or egg-white and extra water instead of the yolk. Or for a vegan version use 12g chickpea flour and 50ml water.
- 2 tablespoons milk or water water or alternative milk
- 1/2 teaspoon baking powder
- pinch Salt optional
Optional Extras
- 1/2 - 1 teaspoon Honey, raw sugar or equivalent sweetener
- 1/2 teaspoon Cinnamon
- a few drops vanilla extract
- 1/2 - 1 tablespoon Whole, pumpkin seeds, sunflower seeds, sesame seeds and/or linseeds
- a small handful berries
Instructions
- Place all the ingredients in a smallish mixing bowl, mix thoroughly and quickly.
- Then transfer to any suitable container. The original recipe used a mug. I have also used a small Pyrex bowl and dessert dishes in the microwave. If using a regular oven use a non-stick or silicon muffin mould.
- Put in microwave on full power for 2 minutes. If you don't like using a microwave place in a hot fan oven, about 180-200 centigrade for about 10 minutes until well risen and firm to touch.
- Eat as it is or slice for sandwiches or toast.
Notes
If you want to make a loaf, increase the quantities, choose a larger container and increase to microwave time proportionate to the weight; for baking increase to 15-20 mins.
The original recipe, adapted by our customer to be more apoealing to a UK-palate came form http://powerhungry.com/ which has masses of terrific paleo, gluten-free and linseedy recipes for quick tasty eats. She makes "pucks but these could just as easily be formed into power-balls, traybakes or bars.