Microwave Fennel & Flaxseed Muffin
Great bread alternative at breakfast. I often make 2 muffins and then slice in 2 eat half at at time. UPDATED! now with almond flour as this gives a lovely crumb if you toast them
Serves 2 Prep time: 3 minutes Cook time: 1 minute
· 1/4 cup/ 50g ground flaxseed
· 1 teaspoon seeds of your choice - I like fennel & caraway mix
· 2 large pastured or omega-3 egg ( if doing low lectin, otherwise any egg)
· 1 tablespoon coconut oil ( I use biona odourless) or olive oil
· 1 teaspoon gluten free baking powder
· salt and pepper to taste
· water to loosen
Grind fresh flaxseeds in a coffee grinder or small blender/ chopper . Flaxseeds should have a nutty taste. If it tastes or smells really unpleasant, it means the delicate oils in the flaxseed have gone off and should be discarded.
Place all the ingredients in a bowl , mix well with a fork or spatula. Let it sit for a few seconds.
if the mixture is thick add some water to loosen ( often 2-3 tablespoons), you are looking for a firm/thick batter, it should pour but not be runny
Then place in two glass ramekins, Microwave on high for 1 minute. Check and cook for another 1 minute if the muffin appears still wet in the centre.
Using a pot holder, remove the ramekin from the microwave and invert, shaking out the muffin. Let cool for a couple of minutes before eating.
These can be cut in half and toasted, or stored in the fridge for the next day
