Gluten Free English Muffin
My morning breakfast saviour. Toss in some oat flour, chia seeds and mashed banana in a bowl with some plant based milk and hook yourself a 5 minute ready made bread. The perfect emergency kit when you ran out of morning toast.
INGREDIENTS
Dry ingredients
275g oat flour
18g baking powder
A pinch of salt
50g chia seeds
Wet ingredients
2 smashed bananas or 120g applesauce
100ml plant based milk
Coconut oil for greasing
INSTRUCTIONS
1. Preheat the oven at 180ºC. Meanwhile, whisk all the dry ingredients together in a bowl, then fold in the wet ingredients.
2. Spoon the batter into a silicon muffin mould greased with coconut oil and bake for 20 minutes or until firm to touch. Flip onto a wire rack to cool completely.
3. Best enjoyed sliced in half and lightly toasted with some guacamole or almond butter .
TIP
Baking: whisking the dry ingredients will allow for the baking powder to distribute evenly throughout the dough for an even bake. Rotate the tray after 15minutes of baking for an even bake.
Express version: pour the batter into a ramekin greased with coconut oil and bake in the microwave for 3 to 5 minutes. I personally don’t use a microwave, though very practical when in a rush.
Oat flour: simply blend gluten free oats into flour with a blender or food processor.