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Introducing your new go-to healthy bread: my 2-minute 2-ingredient flax bread! It is vegan, keto, gluten-free, oil-free, plus it has 5 grams protein and 7 grams of fiber.
Table of Contents
- 2-Ingredient Vegan Flax Bread
- 2 Minute Vegan Flax Bread Benefits
- Ingredients for Microwave Flax Bread
- How to Make Single Serving Vegan Flax Bread
- Step One: Combine the Dry Ingredients
- Step Two: Add the Water
- Step Three: Shape the Dough
- Step Four: Microwave on High
- Step Five: Cool Slightly
- Step Six: Eat!
- FAQ
- I Do Not Have a Microwave. Can I Bake in the Oven?
- Is there a Substitute for Flaxseed Meal?
- Can I Make the 2-Minute 2-Ingredient Flax Bread in Advance?
- I May Have Overcooked my Bread. Is it Still Good to Eat?
- What Are Some Suggested Add-Ins?
- Related to Single Serving Vegan Flax Muffin Recipe:
- 2-Minute 2-Ingredient Flax Bread (V, GF, keto, oil-free) Recipe
2-Ingredient Vegan Flax Bread
According to my own blog, I have a thing for flax bread. For example, my:
- 2-Ingredient Flax Sandwich Bread
- Easy Flax Bread Rolls
- Vegan Coconut Flour Flax Focaccia
- Chickpea Flour Flax Bread
- Lentil Flax Bread
It is only a sampling. What can I say, I like flax. And I love the versatility flaxseed meal offers in baking recipes.
So, why not another? Especially one that is made with two ingredients in two minutes?
Why not, indeed!
2 Minute Vegan Flax Bread Benefits
This humble muffin is:
- Gluten-free
- Grain-free
- Oil-free
- Vegan (egg-free, dairy-free)
- Sugar-free
- High in fiber (7 grams)
- Good source of protein (5 grams)
- Super-easy
It is also remarkably satisfying in texture and overall deliciousness.
Ingredients for Microwave Flax Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Flaxseed meal (I prefer golden flaxseed meal, as pictured, but any variety will work)
- Baking powder (certified gluten-free, as needed)
- Optional: Salt
You will also need a small amount of water (I use filtered tap water).
How to Make Single Serving Vegan Flax Bread
Note that the complete directions are also in the recipe card below.
Step One: Combine the Dry Ingredients
In a small mixing bowl, whisk the flaxseed meal, baking powder, and salt with a fork until combined.
Step Two: Add the Water
Add the water to the bowl and stir until completely blended (no dry ingredients are visible).
Step Three: Shape the Dough
Spray a mug, ramekin, or small bowl with nonstick cooking spray to coat. I prefer a ramekin, or mug, with a flat bottom, but most any shape is fine.
Note: If you need or want to skip the addition of all oils (including nonstick cooking spray), place a piece of parchment paper in the bottom of the container.
Use your hands to press, smooth and flatten the dough into a small disk that will fit inside the bottom the container you are using.
Step Four: Microwave on High
Microwave on HIGH (the standard setting for your microwave) for 60 to 90 seconds until the bread is just set at the center.
Begin checking for doneness at the 60 second mark. If the bread is still uncooked at the center, microwave for several seconds longer until just set.
Note that this is not a high-rising bread. The result is much like a biscuit, perfect for a breakfast, a snack or a small sandwich.
Step Five: Cool Slightly
Using a potholder (the ramekin or mug will be hot), remove the container from the microwave. Let stand for about 1 minute to cool slightly.
Step Six: Eat!
Use a spoon or butter knife to life and remove the bread from the container. Your bread is done!
Savor it straight up, or split and spread with preserves, vegan butter, or vegan cream cheese (all of the above at once works, too).
Or split to make a mini sandwich of any variety you choose.
FAQ
I Do Not Have a Microwave. Can I Bake in the Oven?
Yes! You can bake this in a conventional oven, air-fryer, or toaster oven. The time will vary slightly with each (so check at the earliest time for doneness).
Use an oven-safe dish and bake at 350F (180C) for 12 to 18 minutes. Add more time, as needed, until the center is just set.
Is there a Substitute for Flaxseed Meal?
No. Chia seed meal, for example, works as a substitute for flaxseed meal in many recipes, but It will not work here.
Golden flaxseed meal is my favorite option (it is what I used in these photos). It has a milder flavor than traditional, darker flaxseed meal. But any variety of will work.
Can I Make the 2-Minute 2-Ingredient Flax Bread in Advance?
Yes. Make the bread as directed and cool. Store the bread in an airtight container at cool room temperature for up to three days, the refrigerator for up to one week, and the freezer for up to 3 months.
I May Have Overcooked my Bread. Is it Still Good to Eat?
Yes! Do not worry if you overcook the bread somewhat. Even if it feels somewhat hard, it will be crunchy and delicious.
What Are Some Suggested Add-Ins?
You can change the flavor of the muffins with various add-ins. Here are some ideas to get you started:
- Fresh or Dried Herbs: add a generous pinch of dried herbs (e.g., tarragon, rosemary, basil, Italian herbs, Herbs de Provence). Or add about 1/8 teaspoon chopped fresh herbs (such as rosemary, thyme, sage) or up to 1 tablespoon of chopped fresh herbs such as parsley, basil or cilantro.
- Spices: Consider ground cumin, garlic powder, onion powder, or chile powder for savory bread. Or go with sweet spices, such as cinnamon, cardamom, pumpkin pie spice, ginger or allspice. A pinch is all the you need.
- Nuts or Seeds: Add 2 to 3 teaspoons of your favorite seeds (chopped, as necessary). For example, chia seeds, sunflower seeds, almonds, pecans, or pepitas.
Related to Single Serving Vegan Flax Muffin Recipe:
2-Minute 2-Ingredient Flax Bread (V, GF, keto, oil-free)
Ingredients
- 1/4 cup 26 g flaxseed meal
- 1/4 teaspoon baking powder, certified GF, as needed
- Optional: pinch of salt
- 2 tablespoons 30 mL water
Instructions
- In a small bowl, whisk the flaxseed meal, baking powder, and (optional) salt with a fork until combined.
- Whisk the water into the dry ingredients until completely combined.
- Spray a mug, ramekin, or microwave-safe bowl or with nonstick cooking spray to coat.
- Shape the dough into a biscuit-like disk that will fit into the bottom of the cooking container you prepared. Place the dough into the container.
- Cook in microwave (on regular HIGH setting) for 60 seconds until the center is just set. Microwave a few seconds longer, if needed.
- Use a potholder to remove the container from the microwave. Let cool for at least 1 minute. Use a spoon or fork to remove the bread.
- Enjoy the bread plain, split and spread with your favorite toppings, or sandwich ingredients to make a mini sandwich.
Notes
- Fresh or Dried Herbs: add a generous pinch of dried herbs (e.g., tarragon, rosemary, basil, Italian herbs, Herbs de Provence). Or add about 1/8 teaspoon chopped fresh herbs (such as rosemary, thyme, sage) or up to 1 tablespoon of chopped fresh herbs such as parsley, basil or cilantro.
- Spices: Consider ground cumin, garlic powder, onion powder, or chile powder for savory bread. Or go with sweet spices, such as cinnamon, cardamom, pumpkin pie spice, ginger or allspice. A pinch is all the you need.
- Nuts or Seeds: Add 2 to 3 teaspoons of your favorite seeds (chopped, as necessary). For example, chia seeds, sunflower seeds, almonds, pecans, or pepitas.
I am very happy with how this bread came out. Thank you for such a simple, straightforward recipe that also tastes delicious.
So glad you like the recipe, Molly!
You literally just changed my life. I’m not even exaggerating. I cried. I’ve been having a very hard time lately with not being able to eat anything easy. I CAN HAVE SANDWICHES NOW! SERIOUSLY, THANK YOU SO MUCH!!!
Rae! I am humbled by your kind comments and delighted that you have found a recipe for bread that suits your needs–hallelujah! Savor every bite 😊
I have been loving this quick and easy flax bread, sliced and toasted, and spread with kefir cheese. I love the flax waffle too, but that takes a little more time and effort. I’ve always used golden flax seeds before, but I tried it with the darker flaxseeds and actually like the malty flavor of that a lot. Thanks so much for this recipe!
You aer so welcome, Michelle!
This was just the sort of quick easy “bread” fix I’ve been looking for. Tasted great with almond butter and ghee.
Fantastic, Alyssa, so glad these were a great “fix” 🙂
Delicious, nutritious, and so easy to make!
So glad you like it, Sharon!
Can you make this with flax FLOUR?
Hi Susana,
I have never seen flax flour for sale in the US, but if it is available where you are, then yes, that should work! Be sure to measure by weight rather than cups for exact measuring. Also, check that what they label as “flour” is like my photo in the post: a superfine flour texture as opposed to a meal texture. Cheers.
This is such a game changer, turned out really well. Recipe was perfect! I added garlic salt, possible are endless (:
I am so glad that you are loving the recipe, Kate!
Unfortuntely, it didn’t work for me. I really wanted it to work. I’m not giving up. I will try making the dough into a disk and place in the mug.
Hi Mary Eileen,
I am sorry the recipe did not turn out. Can you explain what went wrong? I would love to help troubleshoot.
I got a watery mess.
Hi Steve,
I am so sorry the bread did not work for you. I am not sure how it came out watery. Did the dough look like the photos? Were you able to shape it into a biscuit shape before cooking?
Hi, will this or your tortillas, etc. work with teff flour? Thanks for your recipes!
Hi Kaitlyn,
Alas no, teff flour will not work as a replacement for the flax.
I didnt let it cool long enough, so it fell apart a bit. I used half with butter and it was like a dinner bread. The other half was made into a chicken, avo and sprouts sammi. It was way better than the almond flour mug bread for me. Two reasons why. 1st it was nutty and savory with the pinch of salt, the smell of the almond one makes my mind think of dessert, this gave me pumpernickel vibes, I really liked it. 2cnd reason I liked it better, is because it didnt cause me the stomach bloat and pain that the almond flour did. Thank you for a bit of relief from a bread craving.
This is fast, delicious, and filling. I’ve made it both savoury and sweet, and eat it with vegan cream cheese. Yum.
Yum! Thrilled that you like the recipe, Jane (I am all in with you on the vegan cream cheese :))
Camilla, I doubled your recipe and had this for lunch today. I baked it in the oven…it was so easy and delicious! I will definitely make this again!
Thank you for all the testing you do!
Fantastic, June! I am so glad you liked it.
I just made two of these in my toaster oven. Great! I ate one as a snack and will have the second with dinner tonight. It took about 10 minutes in large ramekins in my toaster oven (with convection) .
So happy to hear that the recipe worked well for you, Ben! And thanks so much for sharing the details of how you made yours in your toaster oven !
Camila, I’ve made this everyday since you posted this. I love it! It is smallish (like a biscuit, great with soup or salad ) but SO filling. Thank you!
Wonderful, Jena, so glad that you like the recipe!
Can this be baked in an oven, by any chance? I don’t have a microwave.
Hi Vicky! Yes, definitely. I will add those directions right now.