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Psyllium Husk Bread

90 Second bread is a popular low carb bread recipe made in the microwave that uses eggs, butter, baking powder and almond flour. Since I am trying to keep nuts and dairy to a minimum this time around I decided to switch out the nut flour for something equally fibrous but not a nut. The answer was Psyllium Husk! I also do not need to use as much of it. In the original 90 second bread recipe you are instructed to use three tablespoons of nut flour, this recipe only needs two tablespoons of psyllium. Psyllium is a soluble fiber derived from the seeds of Plantago ovata that is able to bind to fatty acids and cholesterol from the diet; it can increase fecal moisture and weight. Which is very helpful on a low carb diet.

There are two ways to make this; a single serving can be made in 90 seconds in the microwave or you can make a full set of six in the oven. The single is a quick way to make two slices of bread that you can eat as is, toast or grill according to your needs. I particularly like to toast it like an English muffin and spread it with full fat cream cheese. I am still struggling with the reduced dairy goals as you can see, but I am keeping nuts to a minimum! All this little scrumptious slice requires is one egg and one and a half tablespoons of melted butter to be whipped together. Then you stir in a pinch of salt for flavor, some baking powder and the Psyllium Husk to make a batter. Scrape it from your blender into a small four ounce ramekin and pop in the microwave for a mere 90 seconds. Be careful pulling it out, it will be super hot. Just pop it out using a butter knife or spatula. The bread will be soft and moist when it first comes out and resemble a large muffin. Slice it in half horizontally to form two slices. Now you can toast it or use it however you like. It makes a really tasty, multi-grain textured bread for only a couple of net carbs. There are about 8gms of carbs in the husk and 7gms of fiber to offset the carbs. So this is a pretty nifty option!

The other option is to bake them in the oven. This makes six perfect buns that can be sliced into sandwich thins or used in pairs to frame a burger, etc. For whatever reason these do not rise as much in the oven as they do in the microwave, so I generally use two to make a burger, but they work just as well sliced into sandwich thins if you want to only use one. The ingredients are the same, just more of them and some different tools.  For this one I get out the stand mixer and my muffin top pan. The muffin top pan keeps the batter from spreading oddly, giving me uniform sized and shaped buns.

To get started crack 4 eggs into your mixing bowl and beat the softened butter into the eggs. Then add your salt, baking powder and psyllium and mix into a batter. Allow it to rest a couple of minutes while you lightly oil your pan. It is non-stick but why take any chances? This gives the batter time to swell. It will become a sticky thick batter now that you can scoop.

Divide the batter equally into the muffin top cups. and flatten them down some to spread them out. Bake them in a 350º oven for just 20 minutes. Pull them out to rest before you slice them or use them as sandwich buns. You can also just butter them up and use them as a roll.

Single Serving 90 second version:

  • 1 Egg
  • 1 ½ T Butter
  • pinch Salt
  • 1 tsp Baking Powder
  • 2 T Psyllium Husk
  1. Add melted butter to egg and whip thoroughly.
  2. Stir in dry goods and form a batter.
  3. Scoop batter into a small ramekin and spread to form a pancake.
  4. Microwave for 90 seconds.
  5. Carefully release bread from ramekin (it is super hot)
  6. Slice resulting muffin in half to form two slices and toast as usual. *You do not have to toast it – you can use it as a bun as is.

Multiple Serving Oven Version:

  • 4 Eggs
  • 4 T Butter
  • 2 tsp Baking Powder
  • healthy pinch Salt
  • 8 T Psyllium Husk
  1. Whip eggs together softened butter.
  2. Stir in dry ingredients to form a batter.
  3. Lightly oil  a non-stick muffin top pan.
  4. Scoop balls of batter onto pan, divide the batter equally among the cups until it is all used.
  5. Smooth each one out to more or less fill the muffin top cup.
  6. Bake at 350º for 20 minutes.
  7. These do not rise as much this way as they do in the microwave, you can slice them in half to make sandwich thins or just use two, one for the top and one for the bottom.
  8. Each muffin is about

Enjoy!

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