Like a cat with a new (catnip) toy, I had to play around some with the new bread recipe. I wanted to stick with the quick microwave method, but wanted the bread to be a little larger in diameter and have more flavor. I think this modification to the original recipe accomplishes that…give it a try and let me know! I tripled the recipe to make 2 slightly larger portions. Instead of butter, I added walnut oil – which also eliminates dairy for people that are avoiding dairy products. The biggest change was adding toasted sunflower seeds, which gave the bread a nice nutty, toasty flavor – a taste more familiar to people that enjoyed nutty breads in the past. Other nuts would work just as well (walnuts, pecans…mmm).
This recipe makes two individual “breads”. Microwave in two 5 1/2-inch ramekins.
- 3/4 cup almond flour
- 4 tablespoons flaxseed meal
- 2 tablespoons toasted sunflower seeds (or other toasted nuts)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt or sea salt
- 3 eggs
- ~1 teaspoon honey (optional)
- 1 1/2 tablespoons walnut oil (or oil of choice)
Butter or oil the ramekins.
Crush the sunflower seeds or nuts with a rolling pin (or other heavy object), but not so thoroughly crushed as to be unrecognizable. Bits of seeds/nuts will add texture to the bread.
Combine the dry ingredients in a medium-sized bowl. In another bowl, whisk the eggs with the walnut oil. Add the wet ingredients to the dry ingredients and mix well until combined. Divide between the 2 ramekins.
Cook one at a time in the microwave for 1 minute and 20 seconds. (My microwave would not hold but one at a time, and I have no idea of how long it would take to cook 2 together.)
If making sandwiches, it’s a good idea to trim off the rounded, top part of the bread so the slices will be flat. Save the trimmings in the freezer to make grain-free breadcrumbs for other dishes (mmmm, like meatloaf or crumb toppings).
UPDATE 04/23/12: I just made this recipe in a buttered 8×8 glass baking dish; microwave for 2 minutes and 30 seconds. Turn it out on a cutting board a let it cool. When cool, cut into 4 squares, and split each square to make sandwich slices. They are a little on the thin side, but work fine. I recommend grilling or toasting them. Mmmm, grilled cheese….
Other ideas yet to happen: “focaccia bread” with chopped rosemary and parmesan cheese, or olives, or sundried tomatoes…. <drool>