HCG Diet (P3) Jiffy Bread (GF)
- 1 egg
- 1 tbsp mayonnaise
- 1 tsp coconut milk, OR heavy cream
- 1/8 tsp salt, optional
- 3 tbsp Gluten-Free Bake Mix
- 1/2 tsp baking powder
In cereal bowl, beat egg well with fork. Add mayonnaise, coconut milk, OR cream and salt, if using and mix well. Add Gluten-Free Bake Mix and baking powder. Whisk in well with fork for almost a minute. Tap bowl on counter to remove air bubbles.
Microwave 1 minute and 10 seconds. Immediately loosen sides and invert bun. Using a good, serrated bread knife, slice horizontally in two and allow to cool.
Yield: 1 serving
1 Jiffy bun
9.9 g protein
23.8 g fat
5.6 g net carbs
Variations: Jiffy Sesame Seed Bun: Sprinkle top of batter with 1 tsp (5 mL) toasted sesame seeds and then microwave. (6.0 g carbs)
Jiffy Sandwich Bread: You will need a square 4-inch (10 cm) glass dish. Pour batter into greased dish and nuke 1 minute and 10 seconds. Remove, invert and carefully slice horizontally into two slices. This recipe makes 2 regular-sized, very tasty bread slices and it also toasts quite well. Great for a sandwich.
One slice: 2.8 g carbs.
Helpful Hints: The bun should be dry when inverted; i.e. no wet, soft spots in the center. Your times may differ quite a bit depending on the wattage of your microwave oven. If your bun is still wet underneath, stick it in the microwave oven in 10 second intervals until it is dry.
Toast sesame seeds in dry nonstick frying pan. Keep sesame seeds in freezer in sealed container.