Quick 2-Minute Gluten Free Flaxseed Bread

2-Minute Bread or Sandwich Buns
With Flaxseed.  Gluten-Free, Yeast-Free,
Dairy-Free, Refined Sugar-Free!
Microwave Or Oven-Bake

Forget yeast and dough and waiting hours for
homemade gluten-free bread.

How does 2 minutes sound? This is such a happy
moment for me. This recipe has never failed!

We all should eat this healthy 2-Minute Gluten-Free, 
Dairy-Free, Flaxseed Bread as our daily bread.

Once you taste it, you’ll want to eat it every day.
Especially great toasted! This recipe lets you make
the amount you need on the spot in just minutes.

To make this in the oven, instead of the microwave,
Using an oven-safe mug/ramekin setting your
oven to 180C (350F) and cooking for 15 minutes.

Pictured here is a loaf of 2-minute flax seed bread made in
a 5″ diameter bowl,  in the microwave for 2 minutes, cooled
in the fridge, then sliced into thirds.

It can be sliced into 2 halves (up to 6″ diameter) for a
sandwich or burger bun!

It’s best to cool and then refrigerate for 15 minutes before slicing.

If you use a 4.5″ diameter mug (instead of 5″) your slices
will be a bit thicker and you may get 4 thin slices instead
of 3.

For square slices, use a square Microwave & heat-safe
bowl as your mold. 

If you’re out of bread and want toast or French toast or
a grilled sandwich right away without waiting, this instant
bread will make you so happy.

It holds up against burgers
with toppings.

FLAXSEED BREAD
Recipe for 6 Slices OR
(Two 5″ diameter Buns)

Ingredients:
2 eggs whisked (or vegan substitute)
3 tbs. coconut oil, (avocado or olive oil), melted
1-1/2 tbs. honey, (Coconut sugar, maple syrup, or date honey)

3 tsp. almond or coconut milk (or applesauce)

6 Tbs. oat flour or almond flour or a mixture of both
2 Tbs. tapioca starch
2-1/2 tbs. ground flax seed
1 teaspoon aluminum-free baking powder
1/4 teaspoon salt

I keep a jar of ground 50/50 Sunflower seeds and
pumpkin seeds that I grind and swap as 2 tbs. of
oat flour in all my bread recipes, just for extra nutrients.

You may want to add 1/4 tsp. of cinnamon,
1/4 cup chopped dates or soaked raisins or
other dried fruit.

INSTRUCTIONS

For each batter recipe:

Put a disk of parchment on bottom of up to a 6″
diameter microwave-safe mug or glass bowl.

Grease that with coconut oil or olive oil.

Mix together all dry ingredients with a fork.

Pour wet mixture into dry. Fill greased mug
up to half way.

Microwave for 2 min on high.
When done they will pull away from the sides
of the mug.

They will be soft to the touch but firm.

Do not overcook.

If it’s not fully cooked, and is still adhered to the mug,
cook longer at 20 second increments and check.

Let cool a few minutes, Turn over and release.

Using a smaller (4″ diameter) mug, you get a nice small
cylinder of  bread that you can cut into 1/2-inch
thick slices.

Notes: 
Cool first in fridge for easy slicing.

Coconut or olive oil firms up in the fridge. So you’ll
want to warm or toast the slices before serving.

Those round slices remind me of crumpets!

Toasting the slices also works well (I use the broiler on
550F for 2 minutes, but a toaster oven or oven works too).

To store wrap in cling wrap or food bag inside a
container in the fridge.

For 3 thin slices OR one burger bun
( 5″ diameter Mug)

Ingredients:
In a small bowl, mix together
1 egg, whisked  (or vegan substitute)
1 -1/2 tbs. coconut melted oil, (avocado or olive oil), 
1 to 3 tsp. honey, (Coconut sugar, maple syrup, date honey) 

1-1/2 tsp. almond or coconut milk (or applesauce)

3 tbs. oat or almond flour or a mixture
1 tbs. tapioca starch
4 teaspoons ground flax seed
1/2 teaspoon aluminum-free baking powder
1/8 teaspoon salt

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