It’s been a cold and drizzly weekend here in Denver. We’ve had two straight days of rain and it’s been on-and-off (mostly on) cloudy since Thursday. The kind of day that makes you want to curl up with a good book, a furry companion, and something warm to slurp. Before I went paleo, I’d usually do oatmeal or a big bowl of cream of wheat if I wasn’t feeling up to soup. I now have to come up with new and exciting ways to get my fix.
I stumbled across a microwave paleo bread recipe and wound up making a truncated version of it. I loved it! I tried pouring almond milk on it after making in a few times and adding a tiny drizzle of honey, and ohmygoshbliss! It’s a go-to snack when I’m craving carbs and sweets, but I haven’t earned a cheat meal.
My recipe is this:
- ⅓ cup (35 g) almond flour
- ½ teaspoon (2 g) baking powder
- ⅛ teaspoon (1 g) sea salt
- 1 egg
- 2 tablespoons coconut oil, butter or ghee.
- The original recipe calls for melting these things, but unless it’s the coconut oil (which I do melt) then I can get away with the butter being softened.
- Grease a mug or spray with non-stick olive oil spray
- Mix together the ingredients with a fork. (I do this in the mug itself to save on cooking mess.)
- If you insist on using a different mixing container, pour the mixture into the mug.
- Microwave for 90 seconds on high.
- Cool for a few minutes.
- Drizzle honey or maple syrup on top. Add about ⅓ cup of grass fed cream or almond/coconut milk (adjust to your taste if you like more or less mushy-ness.) Let the honey and coconut milk absorb a little into the mug bread.
- Stir until it’s a warm mash of yumminess, devour with a spoon.
Hubby warns me not to overindulge in this recipe, because it is a higher calorie snack and the honey does contain sugar. I don’t always listen, but at least I stopped making it every morning. Twice a week is about my average. The weather is getting warmer (just not this week) and I’ll likely do more paleo ice creams to indulge the sweet tooth. On the other hand, I craved oatmeal on 100 degree days last year, so I might be making this year round.