This recipe is a variation of Rocco DiSpirito’s recipe for 90 second Bread in a Mug from his latest cook book. I saw Chef Rocco make this kind of bread on the Rachel Ray TV Show so I thought I had to give it a try. I can’t do his recipe as written because it was based with Buckwheat Flour and my husband is allergic to buckwheat so I don’t use anything with buckwheat. The other ingredient that I swapped out was light coconut milk because I had light soy milk in my pantry and needed to use it. So I really did Rocco’s Recipe but I used Whole Wheat Graham Flour and Soy milk instead of buckwheat flour and light coconut milk . I also added some seeds to the bread for flavor. This is a Fun Recipe that is easy and quick. You can play around with it like I did. Thank you Rocco for a really fun and really easy recipe.

Ingredients for 4 servings

2/3 cup graham flour (Rocco’s recipe calls for buckwheat flour)

1 teaspoon sesame seeds (no seeds in Rocco’s)

1 teaspoon caraway seeds (no seeds in Rocco’s)

1 teaspoon poppy seeds (no seeds in Rocco’s)

1 teaspoon baking powder

1 pinch course sea salt

1/4 cup plain low fat soy milk (Rocco’s recipe calls for light coconut milk here)

2 large eggs

non stick spray

Directions

Spray two coffee mugs with non stick spray.

Put all the ingredients in a small bowl and mix with your fork.

Spoon the mixture into the sprayed coffee mugs.

 

Microwave about 90 seconds.

Pop the breads out.

It’s not bad….just slightly dry.  It taste better than it looks. I think this would be good for little cocktail sandwiches. Chef Rocco DiSpirito made breakfast sandwiches with his Buckwheat and Coconut Milk Breads that looked good!

I don’t know if every flour and every milk out there will work with this recipe or not…You just have to give it a try if you care too.

Thank You! Rocco DiSpirito for sharing your 90 second Microwave Bread in a Mug Recipe.