Gluten-free | no added fat | Sugar-free | Low carb | Quick & easy

Serves: 1
Cuisine: English
Course: Breakfast | Lunch | Dinner | Snack
Difficulty: Super easy
Prep time: 30 seconds
Cook time: 90 seconds

Sometimes a piece of bread is called for, and this little treat is not only gluten-free, but it takes mere minutes to make. My English Muffins are gluten, sugar and fat-free. You can enjoy them as is or toasted for the perfect breakfast treat. 

Serve them under poached eggs, smear with avocado or top with juicy tomatoes and a sprinkling of Himalayan salt. Whichever way you choose, my English Muffins are a healthy treat that is so quick and simple to make and so delicious to eat. 

Hints, Tips & Tricks

You will need a small microwavable container or mug as well as a microwave for this recipe.

This recipe also calls for nutritional yeast. As well as being a vegan-friendly source of complete protein, B vitamins and trace minerals[1], it also gives the dish a nice savoury flavour.

You can use this muffin as the foundation for your poached eggs for a healthy eggs benedict. Or you can toast them and use them as a base to smear on avocado or layer with juicy tomatoes and a sprinkle of Himalayan salt.  

For more of my gluten-free bread and pastry recipes, check out my eBook!

RECIPE

Ingredients 

• 1 tbsp coconut flour
• 1 heaped tbsp almond flour
• ½ tsp baking powder
• 1 egg
• Pinch Himalayan salt
• ½ tsp nutritional yeast (optional)

Method

1. Add the coconut flour, almond flour, baking powder, egg and nutritional yeast in a small microwavable container or mug. Stir all ingredients together with a fork until it’s free from any lumps— season with a pinch of salt. 
2. Microwave on high for 90 seconds until the bread seems cooked and is no longer doughy. 
3. Allow the bread to sit for a minute before removing it from the container or mug. 
4. Serve whole or slice in half. You can also toast it for the perfect healthy toast.