When I was trawling around the darkest corners of t’internet’s pipes, searching for that elusive, workable almond flour microwave bread recipe, it quickly became apparent that in order to find my Prince, I was going to have to kiss several swamp’s worth of frogs.
I literally must have read dozens upon dozens of recipes, all of which set off culinary alarm bells. Either there was something in the list of ingredients that seemed plain wrong, or the method suggested was too vague or looked a little unworkable. Then I stumbled upon this recipe over at Paleo Magazine….
I prepared the batter exactly as per the recipe, greased up my mug, poured in the batter, popped the mug into the micro, and punched it. It has to be said, looking at that batter in the mug, well, I was a tad sceptical, to say the very least, but once the micro had worked it’s radar-magic, oh…my…word….
As you can see from the picture above, the bread came out of the mug as clean as a whistle – no sticking at all. As suggested, I let it cool for a few minutes before slicing.
It sliced perfectly, no crumbling at all. Consistency wise it was on the dense side, but no more so than any wholemeal wheat flour bread. There was only one thing left to do – taste it!
A little voice was telling me to give it some of that almond butter I recently bought, and thankfully I listened to it. Delicious. Utterly delicious. See for yourself, looks gorgeous, non…?
It was at this point when I recalled from the article that it toasts well, too, that I almost fainted from sheer happiness. The very prospect of this bread forming the basis for a toasted poached egg and bacon sandwich is one that excites me more than I want to talk about in public, to be honest.
Just in case that link ever goes down, here’s the recipe again, with my notes added. Thanks, Ancestral Chef. This truly was a game-changer….
- 1/3 cup almond flour
- 1 tbsp flax meal
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg, whisked
- 2 and 1/2 tbsp olive oil
- Prepare your mug beforehand. I used an ordinary coffee mug, and greased it up thoroughly with olive oil.
- Place the dry ingredients into a mixing bowl. Combine well.
- Add the olive oil and the egg to the dry ingredients. Mix well.
- Pour the batter into the mug.
- Microwave for around 90 seconds on high. Obviously, depending on your microwave’s power output you may have to adjust this somewhat. With my microwave, for example, I found by pressing the top of the dough after 90 seconds cooking time it didn’t feel quite “done”, so I gave it another 30 seconds, for 2 minutes in total, which proved to be spot on. You may have to try it out a few times before finding the ideal time for your microwave, but trust me, you won’t regret the work involved.