Step 1

In a medium to large microwave-safe bowl, melt butter. *See Notes below.

Step 2

Spray four 8 ounce ramekins on bottom and sides and set aside.

Step 3

Add the beaten eggs and the cashew milk to the butter and whisk to combine.

Step 4

On a dish or another bowl, place everything else; almond flour, husk powder, baking powder, season salt, garlic powder and optional grated Romano cheese.

Step 5

Toss the dry ingredients a bit with a fork then pour it all into the wet ingredients. Whisk quickly with a fork, not a whisk. As the dry ingredients absorb the wet, it will turn from a pancake batter consistency to almost a wet dough consistency.

Step 6

Once mixed, switch to a rubber spatula and divide the batter between the four prepared ramakins. Use the back of a soup spoon that has been sprayed with pan spray and smooth the top of each batter. Whatever it looks like going into the microwave will look the same coming out, just taller and cooked.

Step 7

Microwave one ramekin at a time on high for 90 seconds, uncovered. Use a dish towel to remove the hot dish, loosen the sides with a knife and using a rubber spatula, slip under the bread and lift out. The bread is moist and causes a little suction when you try and flip it out so I found a spatula works best and the bread does not break or crumble.

Step 8

Repeat for the remaining three.

Step 9

Put all four into a toaster and toast just long enough to crisp and brown the top and bottoms.

Step 10

I made breakfast sandwiches to demonstrate the versatility of this bread.

Step 11

This could be mixed, microwaved and toasted while you cook the egg and breakfast meat, and you could be eating breakfast in under ten minutes.