Just three minutes and four ingredients are needed to make this amazing, dense and filling English muffin which tastes even better than the real deal! Naturally gluten-free, paleo and grain-free, there is a tested vegan version. Don’t use a microwave? There is an oven option too!
“I went to the baking section to buy canned pumpkin but there was none left. You bought them all out!”
Oh, the joys of calling your local supermarket with another blogger who shares recipes. The other day, Alexis and I grabbed some lunch at this amazing ‘fast food’ style place which could best be described as ‘Mediterranean Chipotle.’ It literally screamed Alexis + Healthy Food blogger + hummus in one. You pretty much pick your base (rice, salad or both), your protein (chicken, brisket, tofu or nothing), your dip (hummus or baba ghanoush) and then all these other bits and bobs (roasted cauliflower, spicy carrots, pickles and more pickles).
- 2 T coconut flour, sifted
- 1/4 tsp baking powder
- pinch sea salt
- pinch cinnamon
- 2 T canned pumpkin
- 1 large egg (can sub for 1 egg white or 1 flax egg for vegan version)
- 1/3 cup dairy free milk of choice