Paleo English muffins! Complete with the nooks and crannies of our usual muffin, perfect for spreading creamy nut butters and jam on :-)) Paleo also means dairy free and gluten free yay! These are about 100 calories per muffin, low fat, low carb and high in protein and fiber!
How to serve: Split your English muffin in half and toast. I topped one half with mashed raspberries, pistachio and desiccated coconut. The other with adams crunchy peanut butter, cottage cheese and pomegranate arils ~
Yum and not hard at all to make. It may take a while to bake but remember, real English muffins require a lot of waiting time to let the dough rise! So this is actually quicker and healthier too :)
The yeast is just to add flavour... The boiling water kind of kills the yeast haha.
What you'll need
1/4 cup coconut flour
3 tbsp psyllium husk
1 tsp baking powder
1/3 tsp yeast (for flavour)
3 egg whites
1/3 cup boiling water
How to
1. Mix dry ingredients.
2. Mix in egg whites with a fork. Add in the boiling water and combine well.
Preheat oven to 160C
3. Form the dough into two English muffin shaped patties. Heat a little oil in a pan and fry the patties over low heat on both sides until golden brown.
4. Place on baking paper and bake for 40min. The bottoms will look nicer after baking so turn them around after baking.
5. Use a fork to split into two, toast, and serve!
Thank you for this recipe! I've been scouring the internet for an more 'traditional' english that's still grain free and I think I've finally found it! I try to stay away from yeast so I was thinking of using baking powder and ACV instead. I'll let you know how it turns out!
ReplyDeleteIt's a not really a traditional English muffin though! Hope you still like it :) you can omit the yeast as it's just for flavour.
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