Mini Quick Bread (Low Carb)
I recently came across this quick bread recipe and was tempted by how little effort it required (it really is quick & easy!). Wasn't sure how it would turn out - or if I would like it (since, you know, I love bread!) - but it ended up being a pleasantly tasty surprise. It's easy to make fresh from scratch and you can experiment with different nut, seed or grain flours to suit your preference. Go on - give it a try!
Tips: You can swap out the sunflower flour with other nut or seed flours such as almond or coconut. Instead of buckwheat flour you can use rice flour or any other grain flour that you like. To make this recipe keto-friendly skip the rice or buckwheat flour and use ground flaxseeds (or 100% sunflower flour) instead. This quick recipe can also be made in the microwave – cook on high for about 90 seconds & be careful not to get burned!
Ingredients
- 1 egg
- 2 tbsp sunflower flour
- 1 tbsp buckwheat flour
- 1 tbsp oil of your choice, liquid
- 1/2 tsp baking powder
- dash of salt
Directions
- Preheat oven to 350 degrees F (180 C).
- In a small bowl, add egg, flours, baking powder and oil. Mix well.
- Line a 4 1/2-inch (12cm) ramekin with baking paper and oil.
- Pour mixture in ramekin and bake for 12-15 minutes.
- When the top is firm, but spongy take out the bread and let cool on a rack. Enjoy!
Nutrition
Per Mini Bread: 250 calories; 19.3g fat; 8.2g carbohydrates; 11.1g protein; 1.2g Fibre; 51% DV for vitamin E; 43% DV for selenium; 29% DV for vitamin B1; 22% DV for calcium; 22% DV for vitamin D.
Inspired by Miranda 