cup almond flour
tablespoons flaxseed meal
tablespoons toasted sunflower seeds (or other toasted nuts)
teaspoons baking powder
teaspoon kosher salt or sea salt
teaspoon honey (optional)
tablespoons walnut oil (or oil of choice)
Oil the ramekins. Crush the sunflower seeds or nuts with a rolling pin (or other heavy object), but not so thoroughly crushed as to be unrecognizable. Bits of seeds/nuts will add texture to the bread. Combine the dry ingredients in a medium-sized bowl. In another bowl, whisk the eggs with the walnut oil. Add the wet ingredients to the dry ingredients and mix well until combined. Divide between the 2 ramekins. Cook one at a time in the microwave for 1 minute and 20 seconds. If making sandwiches, it’s a good idea to trim off the rounded, top part of the bread so the slices will be flat. Save the trimmings in the freezer to make grain-free breadcrumbs for other dishes (mmmm, like meatloaf or crumb toppings).