Low-carb microwave bread

This low-carb microwave bread is a compromise. It’s not true bread, of course. But if you’re trying to control your carbs, or need to avoid gluten, this microwave bread adds a nice variety to breakfast and lunch. The “bread” is ready in less than five minutes, and has a spongy texture that readily soaks up butter or honey . It’s also good topped with cream cheese and smoked salmon, or with mustard and ham.IMG_3758

 

Ingredients
  • 1 tablespoon salted butter, melted and slightly cooled
  • 1 large egg
  • 1 tablespoon coconut flour
  • ¼ teaspoon baking powder
    Instructions
    1. In a medium bowl, use a fork to mix the ingredients until very smooth.
    2. Using a spatula, transfer to small ramekin. I made enough of the mixture for 5.IMG_3761
    3. Microwave on high for 90 seconds. Bread will puff up while “baking,” then deflate. When done, it will look like a muffin. Make sure it appears set, otherwise microwave 30 more seconds (but 90 seconds should be enough, and overcooking can dry it up). I do mine individually.
    4. Gently, with a small knife, loosen the bread edges and remove from the bowl onto a plate. Slice into two slices and top with your favorite toppingsIMG_3767
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Gluten free Chocolate cupcakes

I found this recipe for chocolate hot cross buns on this blog and decided try it.

Chocolate Hot Cross Buns (sweet) 

Prep time: 10 mins

Cook time: 17-20 mins
Makes: 8

Ingredients:
4 eggs
1/2 cup coconut milk
1/4 cup honey
1/4 orange juice 
1/2 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon bicarb soda 
1/4 cup sultanas (golden raisins)

For crosses: 2 egg whites 1+1/2 Tablespoons coconut flour
 Instructions: 

  • Preheat oven to 170 degrees Celsius (340F)
  • Grease 8 muffin tins with coconut oil
  • Beat the eggs with an electric beater for 1 minute.
  • Add the coconut milk, orange juice and honey and beat again.
  • Add the coconut flour, bicarb soda and cacao powder and mix with the electric beaters for another minute.
  • Stir through sultanas.
  • Scoop batter into muffin tins.
  • Make crosses by beating the egg whites with electric beaters.  Add the coconut flour and beat again.
  • Scoop egg mixture into a plastic bag, snip off the corner and pipe onto the top of buns.
  • Bake buns for 17-20 minutes.
     (I sometimes turn the oven off at 17 minutes and leave buns in the oven for a couple of minutes to finish cooking.)

I changed the recipe a bit and decided to turn them into cupcakes!:-)

Ingredients:

4 eggs
1 cup coconut milk
1/4 cup honey
1/2 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon bicarb soda 
1/4 cup dates, chopped

  • Preheat oven to 170 degrees Celsius
  • Grease 8 muffin tins
  • Beat the eggs with an electric beater for 1 minute.IMG_2316
  • Add the coconut milk and honey and beat again.
  • IMG_2317
  • Add the coconut flour, bicarb soda and cacao powder and mix with the electric beaters for another minute.IMG_2318
  • Stir through the dates.
  • Scoop batter into muffin tins.IMG_2319
  • Bake buns for 17-20 minutes.
  • IMG_2334