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  • Rena Alseth

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

Serves 2

Ingredients:

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)

Directions:

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.

BRAIN BENEFITS

Eggs contain choline, which is required to make the essential components for all membranes and plays an important role in brain and memory development.


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