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Enjoy this bread warm, topped with avocado, nut butter, or cheese. It’s perfect for breakfast, snacks, or a low-carb sandwich base. Store leftovers covered in the fridge for up to 2 days. To reheat, microwave for 15–20 seconds.
Variations:
Savory Twist: Add herbs like oregano, thyme, or garlic powder to the batter.
Nut-Free Option: Use sunflower seeds and pumpkin seeds instead of tree nuts.
Cheesy Bread: Mix in a tablespoon of grated cheese before microwaving.
Vegan Version: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and plant-based milk.
FAQ:
Q: Can I use all ground nuts instead of whole?
A: Yes, you can use pre-ground almond or peanut flour, but the texture will be finer. Pulse briefly if you still want a rustic, hearty bite.
Q: Can I bake this instead of microwaving?
A: Yes. Bake at 350°F (175°C) in an oven-safe dish or ramekin for about 15–20 minutes.
Q: What does psyllium do in this recipe?
A: Psyllium gives the bread structure and a bread-like texture, especially in the absence of flour and gluten.
Q: Can I skip the eggs?
A: The eggs provide structure and lift. For a vegan version, use flax or chia eggs, but the texture will be slightly denser.
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