2 Minute Flax Bread Muffins: gluten-free and wheat-free

Like real bread but gluten-free and wheat-free

These muffins are more like bread, really tasty and work well for toasting or sandwiches. Much better than wheat-free breads you buy in shops and without any of those strange ingredients.

This is a gluten-free, wheat-free and dairy-free (if you use an alternative milk) high protein, high fibre, high omega-3, low GI muffin or bread that can be toasted. Saturated fat-free too and we also have a recipe for wholly vegan version.

Thanks for this recipe was given to one of our regular customers at our stall Borough Market.  Tastes in the UK and American differ; she advised us to make it slightly differently to the original: “In fact I omit the stevia & cinnamon & vanilla which is just as tasty. Its best toasted and slathered with butter or cream cheese…”

Personally I use linseed-coconut butter, Oleolux or just a little drizzle of Flax Farm cold-pressed linseed oil for making (the two things I miss most being wheat-free) a tomato sandwich or Marmite and lettuce sandwich.

2 Minute Flax Bread (Simple)

Gluten-free, wheat-free and dairy-free (if you use an alternative milk) high protein, high fibre, high omega-3, low GI muffin.

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Prep Time 2 minutes mins

Cook Time 2 minutes mins

Total Time 4 minutes mins

Course Breakfast

Cuisine Breakfast, Dairy-free, Gluten free, Healthy, Low GI, Omega-3, OMS Diet, Paleo, Saturated-fat free, Vegan, Vegetarian, Wheat-free

Servings 1

Ingredients

  

• 40 g Ground linseed or 1/4 cup
• 1 Large egg or small egg with a little water or egg-white and extra water instead of the yolk. Or for a vegan version use 12g chickpea flour and 50ml water.
• 2 tablespoons milk or water water or alternative milk
• 1/2 teaspoon baking powder
• pinch Salt optional

Optional Extras

• 1/2 - 1 teaspoon Honey, raw sugar or equivalent sweetener
• 1/2 teaspoon Cinnamon
• a few drops vanilla extract
• 1/2 - 1 tablespoon Whole, pumpkin seeds, sunflower seeds, sesame seeds and/or linseeds
• a small handful berries

Instructions

 

• Place all the ingredients in a smallish mixing bowl, mix thoroughly and quickly.
• Then transfer to any suitable container. The original recipe used a mug. I have also used a small Pyrex bowl and dessert dishes in the microwave. If using a regular oven use a non-stick or silicon muffin mould.
• Put in microwave on full power for 2 minutes. If you don't like using a microwave place in a hot fan oven, about 180-200 centigrade for about 10 minutes until well risen and firm to touch.
  
• Eat as it is or slice for sandwiches or toast.

Notes

If you want to make a loaf, increase the quantities, choose a larger container and increase to microwave time proportionate to the weight; for baking increase to 15-20 mins.

The original recipe, adapted by our customer to be more apoealing to a UK-palate came form http://powerhungry.com/ which has masses of terrific paleo, gluten-free and linseedy recipes for quick tasty eats. She makes "pucks but these could just as easily be formed into power-balls, traybakes or bars.