Microwave Fennel & Flaxseed Muffin
Serves 2 Prep time: 3 minutes Cook time: 1 minute
o 1/4 cup/ 50g ground flaxseed
o 1/4 cup/ 25g ground almond
o 1 teaspoon seeds of your choice - I like fennel & caraway mix
o 2 large pastured or omega-3 egg ( if doing low lectin, otherwise any egg)
o 1 tablespoon coconut oil ( I use biona odourless) or olive oil
o 1 teaspoon gluten free baking powder
o salt and pepper to taste
o water to loosen if needed
o 1/4 cup/ 50g ground flaxseed
o 1/4 cup/ 25g ground almond
o 1 teaspoon seeds of your choice - I like fennel & caraway mix
o 2 large pastured or omega-3 egg ( if doing low lectin, otherwise any egg)
o 1 tablespoon coconut oil ( I use biona odourless) or olive oil
o 1 teaspoon gluten free baking powder
o salt and pepper to taste
o water to loosen if needed
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 ( 1 tablespoon at a time), 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 2 minutes. Check and if the muffin appears still wet in the centre and cook for another 30seconds to 1 minute.
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 of freezer for the next day
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 ( 1 tablespoon at a time), 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 2 minutes. Check and if the muffin appears still wet in the centre and cook for another 30seconds to 1 minute.
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 of freezer for the next day