Okay, you’ve seen 90-second bread, but hear me out. This is 90-second toast because it’s really pretty awesome toasted, but just kind of ‘meh’ straight out of the microwave. This is the absolute closest I’ve come to something like a toasted English muffin. It’s great with Creamy Skillet Eggs or as a sandwich.
My goal in creating this recipe was to keep carbs as low as possible by minimizing the amount of almond flour and to create a texture that wasn’t eggy. Ain’t no one lovin’ eggy bread substitutes! That’s why I stretched one egg over 2-3 servings. And it worked!
About the serving size, my preference is to divide the batter among three, 3.5” diameter ramekins. Folks who tested the recipe used two ramekins for a thicker muffin. You decide! You can also use an 8” by 4” loaf pan and have more traditional “square” bread. If you don’t have ramekins, any small, flat-bottomed round bowl or coffee cup will work. Just make sure it’s microwave safe.
Please note: If you use coconut flour, the texture is a bit softer than if you’re using oat fiber. If you use oat fiber, the only brand I recommend is LifeSource.
Last, this recipe can be dairy-free if you use coconut oil instead of butter.
Please let me know what you think about this recipe. It’s truly been a hit with everyone who has tried it!
Not Another Eggy 90-Second Toast
Makes 2-3 servings
2 tablespoons LifeSource oat fiber or two teaspoons coconut flour
3 tablespoons almond flour
1 teaspoon psyllium husk
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons hot tap water
1 tablespoon melted butter
1 large egg, beaten
Mix the oat fiber, almond flour, psyllium husk, baking powder, and salt, using a spatula to combine. Add the water, butter, and egg to the dry ingredients, and stir into a thick batter.
Grease three ramekins, about 3.5” in diameter with butter. Divide the batter evenly among the ramekins and smooth to the edges. Microwave the ramekins for 90 seconds.
Use an oven mitt or hand towel to remove the ramekins from the microwave
Use a spatula to loosen the edges of the bread and invert onto a cooling rack.
Let cool for about 5 minutes before slicing with a serrated knife. Toast in a traditional toaster, hot skillet, or broiler until just browned.
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