For about two or three years now, my mom has been trying to get us to eat more paleo and gluten-free. I am very hesitant when it comes to trying new recipes because I am very picky with paleo foods. My mom and I have been looking for recipes that can be used in our future bakery as gluten-free options for people who want delicious foods without the guilt. These English muffins definitely made it into our recipe collection!
We ate them so fast that I didn't get a picture, however, they looked exactly like the ones below and we served them with organic chia-seed peanut butter and blueberry jam. Yum!
Paleo, Gluten-Free English Muffins
Ingredients (fills only 1 ramekin/muffin cup):
1 Tablespoon Butter (or coconut oil cooking spray)
3 Tablespoons Almond Flour
1/2 Tablespoon Coconut Flour
1 pinch Sea Salt
1/2 teaspoon Baking Powder
Preheat your oven to 350 degrees.
Prepare either some round ramekins or a large muffin tin by either melting 1 tablespoon of butter in each or spraying them with coconut oil cooking oil.
Add the flour, egg, salt, and baking powder to each ramekin or muffin cup with a fork. Let it sit for about 3 minutes until the mixture has thickened a little.
Bake in preheated oven for 15-20 minutes or until firm. Cut them in half and eat or toast in the toaster until golden and top with your favorite toppings.
I hope you enjoy these as much as we did! They were absolutely delicious for being gluten-free ;). Let me know what you think.
Until next time,