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.
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.

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

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 bun, or burger bun! It holds up against burgers
with toppings.

If you use a 4.5″ diameter mug (instead of 5″) 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.

To make this in the oven, instead of the microwave,
Using an oven-safe mug/ramekin setting your
oven to 180C (355F) and cooking for 15 minutes.

For 3 thin slices or
a burger bun
(one 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

2-MINUTE FLAXSEED BREAD
Recipe for 6 slices
(Two 5″ diameter Mugs)

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, 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 swap as partial oat flour in all my
bread recipes, just for the nutrients.

INSTRUCTIONS

For each 3-slice batter recipe above:

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.
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.

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