So here's my variation of this recipe that seems perfect for me. I intend to experiment with adding seasonings and also in using it to make garlic toast some time.
One Minute Bread, the Next Minute Toast
Recipe By :Originally from Jennifer Eloff, with my adaptations
Serving Size : 1
2 teaspoons coconut oil
1 large egg
1 tablespoon water -- or kefir, or coconut milk (just enough to get the right consistency, like pancake batter)
1/2 tablespoon parmesan cheese
1 1/2 tablespoons almond meal, blanched
1 tablespoon flax meal, Golden
1/4 teaspoon baking powder
1/4 teaspoon Splenda (not to sweeten but to bring out flavor)
In standard cereal bowl, place coconut oil. Nuke 15 seconds. To coconut oil in cereal bowl, add egg, and kefir or water, and ingredients in the following sequence – parmesan cheese, almond meal, flax seed meal, baking powder, salt, and Splenda . Using a metal whisk, whisk ingredients together until well combined. (Or electric mixer with one whisk attachment)
Spread in a sprayed Glad square plastic container, or keep in cereal bowl. Nuke uncovered 1 minute to 1 1/2 minutes, or until set. The cooking time may vary for different microwave ovens. (I lined a square plastic sandwich container with parchment and sprayed it, and it worked great). Loosen edges and underneath with a regular dinner knife and invert. Allow to cool slightly and using a sharp bread knife, slice in half horizontally. Toast in a bread toaster (setting should be higher than for regular bread) until browned. Butter crisp toast generously and place breakfast items on top.
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Per Serving: 256 Calories; 22g Fat (76.2% calories from fat); 10g Protein; 6g Carbohydrate; 4g Dietary Fiber; 189mg Cholesterol; 227mg Sodium.
Serving Ideas : This can be 2 slices if you cut it in half. You can microwave it in a square container for a bread, or a round cup or ramekin for something more like an english muffin.
NOTES : *2 effective g. carbs