1 Serve
8 Mins
In a small bowl, whisk together the egg and molasses until well combined.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
465 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
184 mg / 420 mgPhosphorus
397 mg / 1,250 mgPotassium
1051 mg / 4,700 mgSodium
1220 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
7 g / 28 gSugar
18 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
In a separate bowl, sift together the gluten-free flour mix, almond meal, ground flaxseed, baking powder, and cocoa powder to ensure there are no lumps.
Combine the wet and dry mixtures, stirring until the batter is smooth and uniform.
Lightly grease a 10 oz microwave-safe custard cup with cooking oil and coat the bottom and sides with a portion of the sesame seeds.
Pour the batter into the prepared cup and sprinkle the remaining sesame seeds on top.
Microwave on high for 90 seconds until the bun is set and firm to the touch.
25
g95
g20
g
Yemeni
