Recipes

Mini Quick Bread (Low Carb)

Miranda

Mini Quick Bread (Low Carb)

  • Servings: 1
  • Difficulty: Easy
  • Rating: ★★★★★
  • Print

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

  1. Preheat oven to 350 degrees F (180 C).
  2. In a small bowl, add egg, flours, baking powder and oil. Mix well.
  3. Line a 4 1/2-inch (12cm) ramekin with baking paper and oil.
  4. Pour mixture in ramekin and bake for 12-15 minutes.
  5. 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.

Published by Miranda

Hi. I'm Miranda, a Clinical Nutritionist with a MS degree in Human Nutrition from the University of Bridgeport and a board certification from the American Nutrition Association. I've also completed a year-long clinical residency program Dr. Kara Fitzgerald’s Functional Medicine Clinic. 

2 thoughts on “Mini Quick Bread (Low Carb)”

    1. Hi Nancy. It would really depend on the size of the loaf. The 4 1/2 inch ramekin fits about 12oz (about 1.5 cups) of the bread mixture. A typical loaf pan that measures 8 1/2 x 4 1/2 inches fits about 6 cups or 48oz. So using these estimates you would have to multiply all of the ingredients by 4 to fill up a standard loaf tin in the measurements described above. Also the cooking time would be longer, you’ll probably have to triple that and keep checking with a toothpick to see if the bread is cooked through. The bigger the volume/tin the longer the cooking time (and also the probability that the middle bit may not cook thoroughly).

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