2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
20th January 2017 Update: Time, dear reader, heals all wounds, and apparently provides better microwave breads. Check out the recipe page under “M” or just go to categories and roll down to Microwave. Yes, I’m aware I’m knocking my own recipes, but that’s hardly new. The best recipes I can provide are what you’ll get here. I learn from these recipes, I’m glad to have had them, but I’m also glad to improve and get better results from my experiences. So, go forth and microwave.
30g Ground Flaxseed
2 Tbsp Milk
1 Large Egg
1 Tsp GF Baking Powder
1. Put everything into a bowl.
2. Whisk together until smooth and creamy.
3. Grease microwave safe bowl (A 500ml or so Jug or Mug) with Olive Oil. Rub all over with paper towel.
4. Cook on full heat for 2 minutes.
5. Place plate on top of the bowl and turn out. Turn upside down and cool for 2 minutes.
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