Paleo English Muffins

 

Yet another Paleo bread creation that I am pleased with is the Paleo English Muffin.  I was missing them with their dense yet dry texture when I was a Paleo woman and did my best to invent one that would stand up to the standard uses (Eggs Benedict, Egg Sandwiches). While I did not achieve the nooks and crannies I longed for, I am proud enough to share this recipe again, as it first appeared on the soon-to-be-retired Pinching Paleo community page on Facebook.

Paleo English Muffins (Breads, Breakfast)

• 1-cup arrowroot
• 1-tbsp coconut flour
• 1-tbsp coconut oil, melted
• 3 eggs
• 2-tsp baking powder
• 2-tbsp apple cider vinegar
• water on the side

1. Mix all ingredients. Add water only if you cannot pour the mixture.
2. Place rings in a nonstick pan and spray everything with coconut spray. Pour the batter into rings and cook over medium heat until well solidified. Flip.
3. Cook until brown.
4. As you can see in the picture, I served mine as Eggs Benedict when first experimenting with them.  You can do this very simply: poach eggs in simmering water, removing after 3.5-4 minutes, saute Canadian bacon in a pan, or if you are vegetarian, wilt some spinach, and follow my Mustard Béarnaise instructions, but cut it in half, do not make the reduction, leave out the mustard, and add freshly-squeezed lemon juice to the blender. Ta-da! (Sauce)

Grandma and Grandpa have been visiting the #Babysatyr from Oklahoma, so I will keep this post brief. However, know that I am still cooking and capturing notes and photos to share over the coming weeks. That and taxes, because the high-risk pregnancy, emergency C-section, and learning to raise a baby distracted me from my patriotic duty to examine, relate to, and pay for how I earn money. I hope you are all having a wonderful tax day. May it bring you wonderful refunds.