As a lover of bread who has more and more friends with grain and celiac issues, I’m always on-the-lookout for new bready alternatives AND I want them to meet my low carb requirements.
A couple of weeks ago, I discovered this “English muffin” recipe and have been enjoying it with cream cheese and Low Carb Curried Peach Preserves, as miniature avocado-cilantro-and-tomato sandwiches, and as the bread for Grilled Cheese. The recipe is every bit as simple as it claims to be and I would highly recommend it for any number of uses!
I decided to tweak the recipe (because it’s a compulsion and I have a very hard time NOT tweaking) to revamp my Little Reubenesque Sandwiches and bring them to my monthly potluck.
Meat Eaters, Non Meat Eaters, friends with Food Allergies, people-who-don’t-care-for-Reubens, and people who LOVE Reubens all raved about the breadiness of the Not-Really-Bread, and the yumminess of the sandwich.
Without further Ado, this is the recipe for the bread (measurements are for a batch of 12 “muffins”. I know the genius of the original recipe is that it is single-serve, but I made a big batch and don’t know how to estimate super-small measurements like “pinch”
3 minute Paleo Bread for “Little Reubenesque” Sandwiches
Blend together all ingredients EXCEPT the coconut flour and psyllium husk.
Pour ¼ cup of the mixture into each ramekin. Add 1 Tbs coconut flour and 1 tsp psyllium husk to each ramekin and IMMEDIATELY whisk together. *I did this sort of like and assembly-line. I would have 4 ramekins going at a time, and microwave them in pairs while I got the next batch set-up.
Microwave on high for about 2 minutes (until cooked through).
Turn them out of the Ramekin and allow to cool before slicing
These store nicely in a sealed container in the refrigerator for about a week, or you can freeze them for future use.
They are heavenly when toasted or grilled.
Nutritional Estimates for Low-Carb-Paleo “English Muffins.”