Quinoa Flax English Muffins

English muffins are not actually English. They were created in the United States by an English immigrant named Samuel Bath Thomas in the late 1800s.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Quinoa Flax English Muffins

Cooking Method: Baking Cuisine: Healthy, International Courses: Bread, Breakfast Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 6 Calories: 900

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Quinoa
• 0.5 cup Flaxseed meal
• 0.5 cup Almond flour
• 2 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• 2 tablespoon Honey
• 1 large Egg
• ¹⁄₂ cup Almond milk
• 2 tablespoon Olive oil

Instructions

1. In a medium bowl, mix together quinoa, flaxseed meal, almond flour, baking powder, and salt.
2. In a separate bowl, whisk together honey, egg, almond milk, and olive oil.
3. Add the wet ingredients to the dry ingredients and mix well until combined.
4. Let the mixture rest for 10 minutes to allow the flaxseed meal to thicken.
5. Preheat a non-stick skillet over medium heat.
6. Scoop the batter onto the skillet to form English muffin-sized rounds.
7. Cook for 4-5 minutes on each side, until golden brown.
8. Serve warm and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 23g8%

Sugars 1g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.