Sunday Brunch on the Patio🌷I don’t know why it’s been so long since I’ve made my GF English muffins! 😋 It is one of the first recipes that I developed using the amazing @ottos_cassava_flour
and I can’t believe that was 4 years ago! 🎉
Today I used a toasted half as the base for my version of a Florentine Eggs Benedict - with @applegate
nitrite free bacon, baby spinach and a poached @vitalfarms
organic egg! 😋 I topped it with a little grated parmesan!😍 So good!
I’ve tweaked the recipe a little since the original, so I’ve reposted it below! <>
🌷Happy Sunday! 🌷
CASSAVA FLOUR ENGLISH MUFFINS
1/2 cup @ottos_cassava_flour
(whisked or sifted before measuring)
1/2 cup @bobsredmill
1 tsp baking powder
Dash sea salt
1 tbsp @spectrumorganic
palm shortening (melted)
1/4 cup unsweetened apple sauce
1/4 tsp apple cider vinegar
Preheat oven to 350°
In a bowl combine the cassava, arrowroot, baking powder and sea salt
In a separate bowl,whisk together the eggs, applesauce, vinegar and palm shortening.
Mix the wet into the dry until well combined
Place 4 round English Muffin molds on a baking sheet lined with parchment paper
Grease the insides of the molds with palm shortening or coconut oil.
Divide into 4 equal portions and spoon the batter into each of the molds.
Carefully spread the batter evenly into each mold.
Bake for 10 minutes then flip the entire mold over and bake for another 6-8 minutes or until lightly browned and a toothpick comes out clean.
Let cool on a rack for a few minutes and then unmold the muffins.
Slice in half and toast to desired crispness (might take 2 rounds of toasting)