Gluten Free, Wheat Free, English Muffins fresh from the oven © Sue Todd 2014

I got really excited when I discovered a range of recipes online to make Paleo English Muffins.  These ones are really nice to have with marmalade or jam, but we warned I don’t think they work will with savoury things at all.  You may find them okay but to me they are too sweet to have with savoury items and I didn’t enjoy them with Eggs Benedict, however as an afternoon winter treat by the fire with home-made blackberry jam or honey …. simply scrumptious.

Most of the online recipes I’ve found use a microwave, but given I hate the microwave mine of course use the AGA instead.

Ingredients (to make 2 English Muffins):

• 2 eggs,
• 2 tbsp milk, (to make this dairy free too, use coconut or almond milk in place of cow’s milk)
• 2 tbsp coconut flour,
• 1 tbsp coconut oil or butter,
• 1/4 tsp baking powder, (or 1/4 tsp bicarbonate of soda and 1/2 tsp of apple cider vinegar)
• pinch of salt

Gluten Free, Wheat Free, English Muffins © Sue Todd 2014

Method:

Melt the coconut oil or butter in a small pan.

If you are using the bicarb and vinegar, mix those together well in a separate container and leave to one side for the moment.

Add the remaining ingredients (except the bicarb and vinegar) to the pan with the butter/coconut oil and mix well.  Now add the bicarb and vinegar if using and mix well again.

Split the mixture between two ramekins and bake in a hot oven for about 12 minutes, until they seem firm.  I used the baking oven in the AGA, I’m guessing you’d need to be around 200 celsius, 400 fahrenheit or gas mark 6 on a conventional cooker.  Apparently you can use a microwave and it takes about a minute and a half, which I guess is very fast if you are in a hurry, but I’d rather clear up in the kitchen while it cooks personally and then enjoy my muffins at leisure without a pile of washing up.

When cooked, loosen using a knife and turn out onto a board to cut in half.  We then toasted ours using the AGA toaster on the top of the AGA.

As I say because of the coconut flour I think these are best for having with sweeter things like jam or honey, rather than savoury items.  But they do make a fast gluten and wheat free alternative.

Gluten Free, Wheat Free, English Muffins © Sue Todd 2014