Can you tell us a bit more?
What does the end result look like, what sort of container do you use to cook it in?
I don't have any experience at all with the microwaved breads because they all seem to have almond meal, which is too expensive for my tastes.
I'm interested in incorporating some seaweed (fresh or by way of nori sheets) in my diet for iodine and this seems just the think it could be added to.
Also, any ideas on using fresh seaweed are welcome!
Not sure what kind of seaweed yet, I hope to go to the sea to see what (if anything) I can find tomorrow.
I use either a flat rectangular plastic box, like takeaways come in, or a for a roll shape a pot that contained ricotta or marscapone for example.
I couldn't quite remember the original measurements so always wing it, and it mostly works.
Melt some butter in the container and set aside.
In a blender or processor or whisk or fork, mix together most of a tin of tuna (having set aside rest for the cats
), a large egg, a tablespoon of milled flax or chia seed and about half a teaspoon baking powder. Add seasoning to taste (dried seaweed useful here
).
Pour resulting gloop into buttered container.
Cook in microwave for 90 seconds, check if still runny in middle repeat 30 second bursts until cooked and looking like wholemeal bread.
Some people let it cool then use like bread (apparently it can be toasted) but I'm always too impatient, and then slices of cheese added on top melt in straightaway and taste great.
Recipe can be adapted and if you don't have (or don't want ) tuna can use 3 tablespoons of milled seeds, or ground almonds, or a mix of both
Can also add grated cheese to the basic mix before cooking.
It is really quite adaptable, just don't expect it to be the same every time.
It just nice to have something quick and warm - but it does use a lot of utensils
