The Un-McMuffin.

Hello friends!

When it comes to breakfast, I'll take savory over sweet any day. (Okay, most days...have you seen Alaina's pancake concoctions? Those are worth making exceptions for!) Eggs, fruit and veggie smoothies, sweet potato hash... these are more my style than sugary treats first thing in the morning. Lately, my breakfast has been looking something like this:

A couple weeks ago, my friend Dr. Christine from Health is Simple passed along a recipe for gluten free English muffins. I played around with it a little and came up with my own version.

When it comes to gluten free breads, things can get a little complicated. Some recipes call for 5 or more different kinds of flours, or completely obnoxious ingredients (can you say xanthan gum? um, what and why?). For the longest time, this really scared me away from making GF bread in my kitchen. Personally, I don't like to buy a bunch of random flours that I probably wont use much of anyway, and I only want to use whole-food ingredients (as opposed to something that was created in a science experiment). This recipe covers all the pre-reqs for GF baking in my kitchen..... oh, and perhaps I should mention that there isn't even any baking involved! :)

Gluten Free English un-Muffin. 

1/2 cup almond flour
1.5 cups tapioca flour
1/4 tsp sea salt 

1/4 cup nut milk

1 egg.

Directions:

Combine flours and salt. In a seperate bowl, lightly whisk milk and egg. Slowly blend milk/egg mixture into flour mixture. 

 Form into 3 inch rounds. Its helpful to keep your hands wet, this will prevent the dough from sticking to your hands. (Will make 3-5 rounds, depending on size). Cook in skillet with oil - turn once. They're done when each side is slightly browned. Let cool and carefully cut in half lengthwise.

If you are not going to be using all of the muffins right away, its easier if you cut them just after cooking and then re-heat (toast) just before serving. 

So far I've used these un-muffins for breakfast sandwiches, as a vehicle to transport home-made jam into my mouth, and slathered with maple-cinnamon almond butter. Oh, the possibilities!

I hope there is sunshine and summertime where you are!