Peggy Richter, in Pittsburgh, PA, told me that she takes a quick homemade mix and makes herself a flax muffin for one, with all whole, high-nutrition foods, in her hotel room! She uses GSG Sprouted Flax or TriOmega.
While it’s not ideal to use a microwave, this recipe is still a far cry better than the hotel’s continental breakfast! (I was in 75 hotel rooms this year. I ate at the continental breakfasts exactly 0 times. I do sometimes walk through to see if they have bananas and apples, for the road—but that’s all.)
I’m going to give Peggy’s recipe a try.
60-SECOND FLAX MUFFIN IN A MUG
Serves 1, great for hotel-room nutrition, when a microwave is all you have!
2 rounded Tbsp. GSG Sprouted Flax or TriOmega
1 Tbs. buckwheat flour (buckwheat is not wheat and contains no gluten)
1 Tbs. coconut crystals (raw, organic, unrefined)
1 rounded Tbsp. EnerHealth Coconut Milk Powder
1 1/2 tsp. EnerG Egg replacer
1/2 tsp. Rumford Baking Powder (gluten and aluminum free)
1/2 tsp. Cinnamon
3 Tbs. Water, filtered and room temperature or slightly warmed.
(optional: add 1 Tbsp. finely chopped nuts of your choice)
Measure all dry ingredients into a microwave safe 8-12 oz. mug. Add water and mix thoroughly with a fork. Let sit 30 seconds, then bake in microwave for 60 seconds on high. When removing from oven, use mug handle, as it will be hot! Let cool 30 seconds, then use heel of hand to tap sides of mug to loosen muffin. Pop out onto plate. Let steam escape a minute before slicing. Enjoy your fresh baked muffin!
Note: for easy travel, put all dry ingredients for each muffin into a ziploc baggie. Then at hotel, dump into the mug most hotel rooms provide, just add the water, and bake. (You can also borrow one from the hotel restaurant or travel with a ceramic mug. The paper cups at the hotel are often lined with plastic and not safe for the microwave.)
Vegan, gluten free, grain free, dairy free, egg free.
From Peggy Richter; Pittsburgh, PA