Wow! I must admit I didn’t have very high expectations, and this is my first time making low-carb bread. I used brown flax seeds rather than golden, as that’s what was in the cupboard, and it cooked perfectly in 60 seconds on high. I thought it looked a bit eggy and was worried it might not come out of the ramekin, but after cooling it a bit, I squeezed the edges in and persuaded it to come out. I thought it probably did need toasting, so I split it and toasted it lightly, and topped one half with avocado, the other with miso hummus. Delicious! In fact I think I will make up a jar of the dry ingredients for future use!
Thanks for the recipe.