The important ingredients in this recipe are: almond flour, eggs, baking powder, and salt. If you have just those, then you’re good to go! Of course, it can taste very different depending on exactly what you use.
This is what one of our readers (Betty) told me when I asked her how she liked this recipe:
I have made it every day since I got the recipe. It is amazing toasted.
So, I hope you will enjoy it too!
If you want to experiment with it, then let me just tell you that the recipe proportions for this bread is around 1/3 cup of almond flour, 1 egg, 1/2 teaspoon baking powder, and a pinch of salt. Mix well, then put in a normal-sized mug and microwave for approx. 90 seconds on high. Yeah, it’s that simple!
Microwave Paleo Bread Infographic – Please Pin
So what was the specific recipe I used?
Here are the dry ingredients: almond flour, chia bran (optional – I’ve started making this without this ingredient now), baking powder and pinch of salt.
Then add around 2 and 1/2 tablespoons of oil to the mixture too. Coconut oil or olive oil works fine, but I find butter is the best (of course if you’re not eating any dairy products, then stick with coconut oil or olive oil). Here’s everything added:
Grease a mug or bowl (or microwavable container). I like using a mug because then you get a nice small cylinder of bread that you can cut into 1/2-inch thick slices. Those round slices remind me of crumpets!
After microwaving for 90 seconds, let it cool for a minute or two before popping it out of the container (it should come out easily if you’ve greased it). Then slice and eat. As, Tammy Credicott suggested in her version of this recipe in Paleo Indulgences, toasting the slices also works well (I use the broiler on 550F for 2 minutes, but a toaster oven or oven would work too).
Of course, this is just the basic of basic recipes, and you can spice it up with some Italian seasoning or some fruit mixed into the batter. When making the basic bread, I’ve found that my favorite way of eating this Paleo bread is with a hot bowl of chilli, but it also tastes great with some paleo jam or dipped in some soup. It’s not the best bread you’ve ever had, but it’s pretty good for 6 and 1/2 minutes of cooking!
Variation 1 of Microwave Paleo Bread Recipe – Chia
My original variation of this bread recipe used chia meal, which when mixed into the bread dough mixture acts as a binding agent. Flax meal acts similarly (hence why you can use flax to replace eggs in recipes).
However, because chia and flax meal are hard to find sometimes, I developed a version of the recipe that was simpler and only uses almond flour.
Variation 2 of Microwave Paleo Bread Recipe – Almond Flour Only
This is the variation that’s in the recipe box below. There are only 5 ingredients, and they’re all fairly easy to find. If you don’t have almond meal, then just buy raw whole almonds and use a blender or food processor to grind them into a rough meal.
Personally, I prefer this version to make toast (just slice the bread into 4 round slices and toast it in the oven or toaster oven).
Variation 3 of Microwave Paleo Bread Recipe – Arrowroot Flour
Many people found the bread to be a bit oily, so I’ve found a new variation of this recipe that adds in arrowroot flour and coconut flour and less coconut oil.
This produces a less oily Paleo bread that still tastes delicious.
The exact recipe uses 1/4 cup almond flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, 1 egg, 2 tablespoons coconut oil, 1 tablespoon coconut flour and 1/2 tablespoon arrowroot flour.