5-Minute Gluten-Free, Dairy-Free Paleo English Muffins
Let's face it, staying away from bread is tough! I love the taste and texture just as much as the next guy...
But, I also know that when I eat gluten and dairy, I feel "crummy", ha - pun intended!
On a serious note, these paleo friendly English muffins are a wonderful alternative! Give them a try and let me know what you think.
Recipe by Lisa Stimmer from the You Can Fix Your Brain book by Dr. Tom O'Brien
5-minute gluten-free, dairy-free paleo English Muffins
1 egg or 2 egg whites (for a less eggy flavor)
1 tablespoon oil (melted coconut, almond, avocado, or grapeseed) or ghee, melted
1 tablespoon real maple syrup or agave nectar
2 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
3 tablespoons almond flour*
1 tablespoon coconut flour or almond flour
1 tablespoon psyllium husk powder or flakes
1/4 teaspoon baking powder
Pinch of ground cinnamon (optional)
1. Whisk together the egg, oil or ghee, syrup or nectar, water, vanilla, and sea salt in a mixing bowl.
2. Add the flours, psyllium, and baking powder. Whisk until fully incorporated.
3. Transfer the mixture into 2 greased microwavable 3"-round ramekins. Micro-wave for 3-minutes on high. Remove from the ramekins, slice the muffins in half, and toast for 2-minutes.
*For a nut-free option, replace the almond flour with 3 tablespoons more coconut flour.
Note: Another option is cinnamon raisin English muffins. Just add 1/4 teaspoon ground cinnamon and 2 tablespoons raisins to the recipe.
Eggs contain choline, which is required to make the essential components for all membranes and plays an important role in brain and memory development.