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.

Enjoy!

Adapted from this recipe and this recipe.

Sunny Cinnamon Sammie

Ingredients:

• 1 Tbsp coconut oil, grass-fed butter or ghee
• 1 tsp apple cider vinegar
• Pinch of sea salt
• 1/8 tsp baking soda
• 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)

Directions:

1. 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.
2. 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!
3. 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).
4. 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.
5. 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