Sunny Cinnamon Sammie
Before I stopped eating grains and even before I stopped eating gluten, I was never much of a bread person. It’s not that I didn’t like it, but I preferred to fill up on other foods. I probably ate the most bread when I was growing up because I always had a sandwich in my lunchbox each day (usually PB & J). Then, in junior high and high school, it was pretty much always bread in the form of cheese pizza. Anyway, my point is, I do not miss bread.
However, this does not mean that I don’t enjoy something bread-like from time-to-time. Grain-free, bread-like things are definitely not a staple or necessity, but nice to have on occasion when desired. It’s great that grain-free options exist, so I can have a bacon and egg sandwich when I want it or something to dunk into my hot chicken soup. Other times, I just need a vehicle to spread some ooey, gooey sunflower seed butter on. I don’t always want to make a whole batch of something or have everything on hand to so though, which is why the idea of a single-serving muffin is perfect.
- 1 Tbsp coconut oil, grass-fed butter or ghee
- 1 tsp apple cider vinegar
- Pinch of sea salt
- ~1/4 tsp baking soda (I used just under 1/4 tsp & do not recommend using a full 1/4 tsp)
- 1 egg, preferably pasture-raised
- 1 Tbsp coconut flour
- 1/4 tsp ground cinnamon
- 1-2 tsp water
- Smear of grass-fed butter
- Generous smear of unsweetened sunflower seed butter (I used this brand)
- Melt the coconut oil in a small glass dish. Use a size that has a similar circumference to an English muffin. I use the 2-cup round size Pyrex dish from this set.
- Once oil is melted, add the sea salt, vinegar and baking soda. Whisk very well with a fork to make sure the baking soda dissolves and doesn’t stick to the bottom. If you don’t mix it well, the muffin may taste bitter!
- Then, add the egg and whisk again. Next, add the coconut flour, cinnamon and water (start w/ 1 tsp and add 1 more tsp if needed). Continue to whisk with a fork until everything is mixed well and there are no lumps (a few small lumps here and there is fine).
- Microwave for 90 seconds on high and then check to see if the center is still soft. If so, microwave for 30-45 seconds more. Once done, carefully remove from microwave to cool (dish will be hot!). Run a knife around the edge of the dish and then flip the bowl upside down to remove the muffin. Let cool a little longer if it’s still really hot.
- Once cool enough to handle, but still warm, slice in half with a sharp knife. Then, spread some grass-fed butter on each half, followed by a generous smear of sunflower seed butter. Eat open face or stacked like a sandwich.
Yields: 1 serving