Paleo English Muffins (Dairy & Gluten-Free

Diets

Ingredients

Ingredients

5 egg whites (or 2 1/2 whole eggs) at room temperature (or 2 1/2 tablespoons pure egg white powder in 7 tablespoons filtered water at body temperature)
3/4 cup (170 grams) coconut butter. If mixing by hand, soften butter by placing the container in a bowl of warm water
Unprocessed salt
Baking soda (a little less than 1/2 teaspoon)
Apple cider vinegar

Directions

Preheat oven to 350°F. Line a baking sheet with lightly greased parchment paper and place four English Muffin Rings on top.In a food processor or mixing bowl, add egg, coconut butter, salt, and baking soda. Mix until smooth.Add the vinegar and mix very well—this begins the rising action. The batter should be about the consistency of thick pancake batter. Working quickly, use a scant 1/3 cup measure to divide the batter evenly between the four rings, smoothing the top flat. Press the rings down gently so batter doesn’t leak underneath.Bake 11 to 13 minutes, until barely colored on the top. Cool on a rack 15 minutes. Slice them all with a serrated knife. Enjoy!Notes Toast these babies and spread them with Paleo Raspberry Jam.Recipe posted with permission from the author Recipe author: Jane Barthelemy Originally posted on: janeshealthykitchen.com