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Golden Banting Bread

Steaming fresh banting bread in a matter of minutes! Very easy and super quick. Made in a mug in the microwave oven. Gluten-free, sugar-free, dairy-free and nut-free.

 

This idea is not my brainchild. There are loads of different recipes for breads made in mugs in microwave ovens. I tested many and finally came up with this dairy-free version, using ground golden linseeds (flaxseeds) and desiccated coconut − cheaper than using ground nuts.

 

I eat dairy, so I enjoy this light bread warm with lashings of butter. And often top it with slices of mature Cheddar, salami and tomato. Sometimes I add smashed avo, spiked with red chilli. It also makes lovely small slices for snacks or kids’ lunchboxes. And it tastes good toasted, too.

 

Would you rather have a brown bread than a golden one? Then just use brown linseeds (flaxseeds) and make Brown Banting Bread in a Mug. Same recipe, different colour. The brown linseeds are cheaper than the golden ones.

 

Cook

15 Minutes

Ready In

15 Minutes

Ingredients

  • Large egg - 1 extra
  • Water - 2 teaspoons
  • Freshly ground golden linseeds (flaxseeds) (Grind the seeds in a coffee grinder, reserved for grinding seeds, nuts and spices. This will only take a few seconds.) - 3 tablespoons
  • Fine or medium desiccated coconut - 2 tablespoons
  • Baking powder - ½ teaspoon
  • A pinch of salt -
  • Coconut oil - 2 teaspoons

Method

  1. Add the egg, water, ground linseeds (flaxseeds), coconut, baking powder and salt to a small bowl. Mix very well with a fork.
  2. Place the coconut oil in a mug, preferably with straight sides for a nice-shaped bread. (I use 75 mm – 80 mm diameter mugs.) Melt the coconut oil in the microwave oven on High (100% power) for about 40 − 45 seconds. Swirl the coconut oil to grease the inside of the mug as you pour the coconut oil into the batter. Mix well with the fork.
  3. Immediately pour the batter into the greased mug. Give it a good stir with the fork to mix in any coconut oil left at the bottom of the mug.
  4. Microwave on High (100% power) for 1 minute. Turn the bread out onto plate. If it sticks, which it shouldn’t, loosen with a table knife around the sides. If the bread is still very moist and looks as if it is not cooked on the bottom, place the bread back into the mug and microwave for a further 10 − 20 seconds on High (100% power), or until cooked. Take care not to overcook, or it will be dry and rubbery. In my microwave oven, this bread takes 1 minute 10 seconds to cook, but I always test it after 1 minute. If you are using a mug with a wider diameter than the ones I use, the bread might cook quicker.
  5. When you’re sure it is cooked, turn the bread out onto a plate. Leave to cool for a minute or two − lots of steam will evaporate. Use a serrated knife to slice. Serve warm with thick butter (cow’s or goat’s, depending on whether you eat dairy or not). Store any leftover bread in an airtight container in the fridge. During my tests, the bread was still perfectly fine after two days in the fridge. However, I don’t know why there would be any of this bread left over!
  6. (Makes 1 cylindrical-shaped bread, yielding 4 − 5 thick slices, depending on the diameter of the mug used.)