⅓ cup (38 grams) finely ground blanched almond flour
1 egg
2 tablespoons cashew milk (or almond milk)
½ teaspoon baking powder
Pinch of salt
Instructions
Spray a square, glass food storage container (see notes #1) with olive oil cooking spray.
Thoroughly combine the remaining ingredients in a small bowl.
Pour ¼ of the batter (about 1 ounce) into the container and shake it gently from side to side to distribute evenly. Microwave on high for 45 seconds (see notes #2).
Ease the bread slice out of the container with the tip of a knife.
Repeat 3 more times with the remaining batter.
If not using right away, place the bread slices on a parchment lined baking sheet and freeze. Once frozen, transfer them to a zip lock freezer storage bag.
When ready to use, let thaw at room temperature for about 1 hour OR toast the frozen slices.
Makes 4 bread slices.
Notes
#1. You want the bread slices to be square, about 4 inches by 4 inches, so the inside base dimensions of the container you use should be about this size. A 2½ cup Rubbermaid glass food storage container (linked above) works perfect. #2. Microwave ovens vary so your oven may take less time or a little longer.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/miracle-microwave-gluten-free-bread-slices/