From 24bd86a34e0277ef8b6019dc2a05f547ab71e0da Mon Sep 17 00:00:00 2001 From: breadcat Date: Tue, 8 Sep 2020 10:52:07 +0100 Subject: Move and rename mug bread recipe --- content/recipes/almond-flour-mug-bread.md | 25 +++++++++++++++++++++++++ content/recipes/mug-bread.md | 25 ------------------------- 2 files changed, 25 insertions(+), 25 deletions(-) create mode 100644 content/recipes/almond-flour-mug-bread.md delete mode 100644 content/recipes/mug-bread.md (limited to 'content') diff --git a/content/recipes/almond-flour-mug-bread.md b/content/recipes/almond-flour-mug-bread.md new file mode 100644 index 0000000..4f1caeb --- /dev/null +++ b/content/recipes/almond-flour-mug-bread.md @@ -0,0 +1,25 @@ +--- +title: Almond Flour Mug Bread +recipe: bread +--- + +* Servings: 1 +* Carbs: 2g per serving +* Prep Time: 5 minutes +* Cooking Time: 90 seconds + +# Ingredients +* 18g almond flour +* 15g butter +* 1 egg +* 1/2 tsp baking powder + +# Process +* Melt butter in a microwave +* Add almond flour, baking powder and egg +* Mix thoroughly until homogeneous +* Transfer to a container the size you'd like the bread to be +* Microwave once more for 90 seconds +* Eat as is, or grill/fry for a crisper taste + +Source: [Nicole Burgess](https://www.youtube.com/watch?v=FffOTn4eaFI) diff --git a/content/recipes/mug-bread.md b/content/recipes/mug-bread.md deleted file mode 100644 index 2d6c97f..0000000 --- a/content/recipes/mug-bread.md +++ /dev/null @@ -1,25 +0,0 @@ ---- -title: Mug Bread -recipe: bread ---- - -* Servings: 1 -* Carbs: 2g per serving -* Prep Time: 5 minutes -* Cooking Time: 90 seconds - -# Ingredients -* 18g almond flour -* 15g butter -* 1 egg -* 1/2 tsp baking powder - -# Process -* Melt butter in a microwave -* Add almond flour, baking powder and egg -* Mix thoroughly until homogeneous -* Transfer to a container the size you'd like the bread to be -* Microwave once more for 90 seconds -* Eat as is, or grill/fry for a crisper taste - -Source: [Nicole Burgess](https://www.youtube.com/watch?v=FffOTn4eaFI) -- cgit v1.2.3