Yet another Paleo bread creation that I am pleased with is the Paleo English Muffin. I was really missing them with their dense yet try 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), and while I did not achieve nooks ad crannies as I longed to, I am proud enough to share this recipe again, as it first appeared in 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
- Mix all ingredients. Add water only if you cannot pour the mixture.
- Place rings in nonstick pan and spray everything with coconut spray. Pour the batter into rings and cook over medium heat until well solidified, flip.
- Cook until brown.
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, but know that I am still cooking and am 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 form my patriotic duty to examine, relate, and pay for how I earn money. I hope you are all having a wonderful tax day. May it bring you wonderful refunds.