Who doesn’t love a toasted English muffin with a bit of butter and jam once in a while? Seriously.
And this Paleo English Muffin recipe is a real keeper.
English muffins and toast are pretty popular in New Zealand. Practically every kitchen has a toaster. But the toast here is lathered with not jam, not jelly, not peanut butter…but Marmite. It’s a Kiwi thing. I’m pretty sure Kiwis have a 5th type of taste bud on their tongues: Marmite. I don’t know why I’m talking about Marmite. The word alone makes me cringe.
Back to butter and jam and all things heavenly!
After I baked up a batch of these fresh English muffins I lathered one with Date and Fig Puree. What a treat! And you know what?!
These muffins don’t taste like they’re gluten-free, Paleo, or healthy. And you know what else? They absolutely are gluten-free, Paleo, and healthy. I just love tricking myself sometimes.
The next day I ate a Paleo English muffin with an Eggocado. Made my day!
These English muffins are so handy to have around because they make for a quick breakfast, lunch or any snack.
Here is a list of ways to enjoy these wonderful Paleo English muffins:
- Eggs Benedict
- Jam and butter
- Mini pizzes
- Replacement for hamburger buns
- Or by itself!
And now your turn! Share how you ate these English muffins in the comments section below.
- 2 cups nuts (I used walnuts and cashews)
- ¼ teaspoon salt
- ¼ cup softened coconut oil or butter
- 2 eggs
- 4 tablespoons honey or maple syrup
- ¾ - 1 cup of coconut flour, add more if needed
- 1 teaspoon baking soda
- 1 teaspoon acid: lemon juice or apple cider vinegar or plain yogurt
- Preheat oven to 350 deg F (or 180 deg C).
- Start out blending the nuts in a blender or food processor until course crumbs form, the consistency of course flour.
- Mix in the salt, coconut oil, eggs, and honey.
- Add the coconut flour, a little at a time until the batter is thick enough to shape with your hands. It will be sticky until you add just the right amount of coconut flour.
- Mix the baking soda with the acid. Mix the mixture into the batter.
- Shape the biscuits the way you'd like. I rolled my batter out on a Silpat and used a jar lid to form circles.
- Bake for up to 20 minutes, or until golden and ready.