Paleo English Muffins
I’m a big fan of using almond flour to make things taste like carbs! I’ve been on a kick making breakfast sandwiches for breakfast and/or lunch and these little English muffins are perfect when sliced in half and toasted. I also like to toast and spread a little grass-fed butter or almond butter on them for a sweet treat! There is hardly any prep or clean up involved and you can’t beat a 2 minute cooking time. If you still can’t afford the 5 minutes, make a bunch ahead of time and store them in the freezer then defrost/reheat as you consume
- 3 tbsp almond flour
- ½ tbsp coconut flour
- 1 tbsp grass-fed butter
- 1 egg
- 1 pinch sea salt
- ½ tsp baking powder
- Microwave grass-fed butter in a 4” ramekin for 30 seconds.
- Combine almond flour, coconut flour, egg, sea salt and baking powder in ramekin and stir.
- Let the mixture sit for 2 minutes.
- Microwave for a minute and a half then run a knife along the edge to loosen from the ramekin.
- Slice, toast and enjoy!
Chocolate Glazed Paleo Donuts
These are hands down my favorite donuts in the entire world. Unlike the sugar headaches I inevitably get from “regular” donuts, I can devour these suckers guiltlessly with the only consequence being a big ol’ protein boost. If you don’t already have a donut pan, it is definitely worth the investment for a future filled with these fluffy chocolate-y treats. The trick to making these donuts is to be patient to make sure they cool at each step before glazing and after glazing – pop them in the fridge to speed the process up! Enjoy these donuts for breakfast, with a cup of steaming coffee or for a mid-afternoon snack!
- 1 ¼ cup almond flour
- ¼ tsp baking soda
- 3 tbsp pure maple syrup, grade B
- 1 tsp apple cider vinegar
- ¾ tsp vanilla extract
- 2 tbsp coconut oil, melted
- 2 eggs, separated
- ¾ cup dark chocolate
- 2 tbsp coconut oil
- Preheat oven to 350 degrees and grease 6-mold donut pan with coconut oil.
- Combine almond flour and baking soda in large bowl.
- Combine maple syrup, apple cider vinegar, vanilla extract, coconut oil and egg yolks (set aside the egg whites) in a separate medium bowl.
- Mix the wet ingredients into the dry ingredients and set aside.
- Whisk the egg whites together until firm peaks form then fold egg whites into the batter.
- Distribute the batter evenly between the 6 molds.
- Bake for 12-15 minutes until lightly golden then allow the donuts to cool.
- Microwave the dark chocolate and the coconut oil together in a glass bowl for 15 seconds at a time until melted, stirring in between.
- Use a knife to “frost” each donut then chill in the refrigerator until the glaze hardens.
Paleo Almond Flour Pizza Crust
Here is an alternative to the cauliflower pizza crust featured in my Paleo Bacon, Avocado, Tomato and Arugula Flatbread recipe. Some prefer this texture to the grainy texture of the cauliflower. I can’t get enough of them both! Add the toppings of your choice and happy paleo eating!
- 2 cups almond flour
- 2 eggs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp oregano
- Preheat the oven to 350 degrees.
- Mix the almond flour, eggs, olive oil, salt, black pepper and oregano together to form a dough.
- Roll the dough in a ball and flatten on a baking sheet lined with foil.
- Bake for 10-15 minutes.
- Take out of the oven and place all desired toppings on top, returning to the oven for 15 minutes until cooked.
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
