1 large egg
1 Tbsp. lactose-free milk
1 Tbsp. olive oil
1 Tbsp. coconut flour
1 Tbsp. almond flour (or hazelnut flour, but I didn’t try it)
¼ tsp. baking powder
1 pinch salt
¼ cup grated cheese (optional; I eyeballed that amount of parmesan)
1 Tbsp. minced scallions or other herbs (optional; I omitted them)
Whisk the egg, milk, oil, coconut flour, nut flour, baking powder, and salt together in a small bowl. Add the cheese and scallions or herbs, if using, and stir to combine.
Grease a tall microwave-safe mug. Pour the mixture into it and tap the bottom firmly on the counter a few times to force any air bubbles to rise and pop. Microwave on high for 1 minute 30 seconds.
Invert mug onto a cutting board and let the bread slide out. Cut crosswise into ½-inch-thick slices (I used a bread knife; I think a serrated edge is best here).
To toast, heat a teaspoon of oil in a small skillet over medium-high heat until shimmering. Add the slices and toast until golden-brown, about 30 seconds per side. Garnish as you wish.