1. Prepare the Jar
Choose two small oven-safe glass baking jars or ramekins, approximately 1–1½ cups in capacity.
Lightly grease the inside with olive oil or cooking spray.
Don’t fill the containers more than about ⅔ full, because the bread will rise as it bakes.
If you don’t have oven-safe jars, use small loaf pans or ramekins instead.
2. Prepare the Flax and psyllium.
Add the milk to a medium mixing bowl.
Stir in the flax seeds and psyllium husk.
Mix thoroughly and allow the mixture to sit for approximately 5–10 minutes.
The psyllium will absorb liquid and create a thick, gel-like mixture.
This step is important because it allows the psyllium to hydrate before baking.
3. Add the Eggs
Crack the three eggs into the bowl.
Whisk thoroughly until the eggs are completely incorporated.
Add the optional olive oil or melted butter.
Mix again.
4. Add the Dry Ingredients
Add:
Oat flour
Baking powder
Salt
Stir until everything is well combined.
The batter should be thick and spoonable, rather than runny.
If it looks excessively dry, add 1–2 tablespoons of milk.
If it looks too wet, allow it to sit for another 2–3 minutes because the psyllium will continue absorbing liquid.
5. Rest the Batter
Let the batter stand for approximately 5 minutes.
During this time, the flax and psyllium continue absorbing moisture.
You’ll notice the mixture becoming thicker.
This resting period helps produce a bread-like texture rather than a soft egg casserole.
6. Fill the Jars
Divide the batter evenly between the prepared oven-safe containers.
Fill each approximately ½ to ⅔ full.
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