90 Second Low Carb Seed Bread
Craving a delicious toasted sandwich or eggs on toast and want a seed bread that is low in carbs and ready in just 90 seconds? You are going to love this recipe!
Prep Time 1 minute
Cook Time 2 minutes
Servings 1 serve
- 1 egg
- 2 teaspoons coconut flour
- 1 teaspoon psyllium husk
- 1 teaspoon sesame seeds
- 1 teaspoon flax seeds/linseed whole
- 1 teaspoon chia seeds
- 1 tablespoon EVOO- extra virgin olive oil
- A dash of ACV- apple cider vinegar
- ¼ teaspoon of baking powder
- A pinch of salt
Mix all ingredients together in a small bowl until really well combined.
Pour into a microwave container that is about 10 cm / 4 inches wide. Smooth out the top and bang the container on the bench a couple of times to remove any air bubbles.
Microwave for 90 seconds and turn out of the ramekin.
Your bread is ready to use.
Air bubbles can form in your bread which means that your bread or muffin might not be the perfect shape every time. This is characteristic of 90 second bread recipes and it is also why it is suggested to combine the mixture in a separate bowl first, before pouring into the microwave dish to cook.
If you want to mix the ingredients in the microwave dish instead of a separate bowl, please do so. Just make sure it is well oiled before you do and your bread might be more at risk of sticking.
Conventional oven cooking instructions for those of you without a microwave. Make the recipe as instructed but when you pour the mixture into a pan, make it an oven proof baking pan. Grease the pan well with oil or butter and place a piece of baking paper on the bottom of the pan. It will potentially stick otherwise. Bake at 375 C/ 190 F for 10- 14 minutes or until cooked through. You will be grateful for the baking paper when you remove it from the pan.
Serving: 1serve | Calories: 284kcal | Carbohydrates: 8g | Protein: 9g | Fat: 24g | Fiber: 6g