Mug Breads are one of the most versatile recipes I’ve came across since I started trying the LCHF lifestyle. You can use it for a number of dishes. You can crumble it and use it as a base for your curry instead of ‘pap’ or rice. You could try and make a bunny chow with it. You could also bake the mug bread in a square container to give you square slices and make nice sandwiches with it. If you are looking for versatile and quick LCHF bread then mug breads are a great way to make them.
For those who don’t use or have a microwave and don’t wish to switch on the oven, to make a mug bread…its still possible to bake a microwave free mug bread. As I discussed in a previous post on mug cakes, you simply hafta invest in an appliance like either a omelette maker ( I bought mine for R179.00), a pie maker or a muffin maker. Your mug breads might take a few minutes longer to bake than a microwave but your appliance will be well worth it in the long run because you will be able to make homemade mug breads in a jiffy.
Recipe : Almond Flour Mug Bread
1/3 cup of almond flour
1 egg whisked
1/2 teaspoon baking powder
1/8 tsp salt.
2 tblsp coconut oil
Place the dry ingredients into a mixing bowl. Combine well. Add the oil and the egg to the dry ingredients. Mix again, then put into your greased omelette/ muffin maker appliance to bake OR a greased heatproof mug and microwave for approx minute or so till done. Take the bread out of the mug as soon as you can, as it tends to sweat if you leave it to cool in the mug. Cool and cut into slices.
Since our kids are on holiday, here’s a nice blogsite for edutaining our young kids: