I posted quite a while ago a recipe for English muffins made with yeast that are truly great and taste just like the original. But they take several hours of prep and quite a bit of work to make. Here, however, is one that is cooked in the microwave and takes about five minutes to put together (only because it takes a few minutes for the flax gel to thicken, if you can use an egg, it won’t take more than 2 minutes to put together. And I was quite surprised at how tasty they were. The recipe makes 2. Do what I say and not what I did – be sure they are cool before toasting them.
In a small bowl combine:
1 tablespoon ground flaxseed
3 tablespoons warm water
Whisk together and set aside. Grease (I used 1 teaspoon olive oil in each ramekin) 2, 3″ ramekins and set aside. In a small bowl (about 2 cups) combine:
1 tablespoon oil, vegan butter or margarine
2 tablespoons seed or nut butter
Microwave for 30 seconds to 2 minutes (depending on the kind of butter you use; my homemade pumpkin seed butter took a little over 1 minute). Whisk to combine and add:
2 tablespoons all purpose, gluten-free flour
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1 tablespoon non-dairy milk
the flax gel (or 1 egg)
Whisk to combine before dividing equally between the two ramekins. Microwave for 1 to 1 1/2 minutes, remove and flip the muffins over in the ramekin (use an offset spatula). The bottom that is now the top looks wet. Microwave for another 30 seconds to 1 minute (smaller ramekins will take longer than larger ones). A toothpick inserted in the middle should come out clean and the top should look dry. COOL COMPLETELY! before toasting. And enjoy.
cookingwithoutallergens 