Gluten-free bread in a mug (Makes 4 small round slices)
2 tsp coconut oil
1 large egg
2 tbsp ground almonds or ground walnuts
3 tbsp ground flaxseeds
½ tsp baking powder
Generous pinch of salt
Microwave the coconut oil in a mug with straight sides for 20-30 seconds on high, then use the oil to grease the sides of the mug.
In a small bowl, thoroughly mix together the egg, 2 tsp water, the nuts, ground flaxseeds, baking powder and salt.
Pour the mixture into the mug.
Stir the mixture with a fork to incorporate the coconut oil, making sure the top is level.
Microwave for 1 minute on high.
If the bread still appears very moist, microwave it for another 10-20 seconds or so.
However, make sure that you avoid overcooking as this will make the texture very rubbery.
Tip the bread out of the cup — it may need loosening with a knife.
If it is still runny at the bottom, put it back in the cup and microwave it on high for a further 10-20 seconds.
Allow it to cool for a few minutes on its side, then cut it into slices.