A friend recently went low carb, and her 11 year old son enthusiastically joined in. Great! But for sack lunches, he still preferred sandwiches. I shared with my friend a couple of solutions, like making wraps with low carb tortillas or low carb, homemade crepes or making rolls, pitas, or bread loaves from Simple Mills brand Artisan Bread mix.
http://www.simplemills.com/products/almond-flour-focaccia-sandwich-bread-mix
But here is another QUICK, make-ahead option that can be used at lunchtime or breakfast: English muffins! Shhh - a personal weakness of mine. ;-) I started with an online inspiration recipe:
http://beautyandthefoodie.com/quick-paleo-english-muffins/
And this is what I came up with. Enjoy!!! Next I'm going to try a cinnamon raisin version! Yum.
Ingredients:
- 1 Egg
- 1 Tbsp Milk or Coconut Milk
- 1 Tbsp Coconut Flour
- 1 Tbsp Ground Flaxseed
- ½ Tbsp Salted Butter or Coconut Oil + sprinkle of Salt
- ½ tsp Baking Powder
- A pinch of Date Sugar
- Melt the butter in a small, round, glass ramekin by microwaving for 30-40 seconds
- In a separate bowl, beat the egg
- Add the rest of the ingredients to the egg except for the melted butter, being careful to scrape & stir until lump free
- After achieving a more uniform mixture, add the melted butter (this butter will have had a chance to cool off without resolidifying so as not to prematurely cook the eggs; also, the traces of butter left in the ramekin allow the English muffin to release easily later)
- Pour the mixture back into the buttered ramekin
- Microwave for 1 ½ minutes, until middle is firm
- Allow the muffin to cool until it is comfortable to handle
- To unmold, simply turn the ramekin over to allow the muffin to fall into your hand - voila!
- Split the muffin by piercing it with a fork all around its circumference or by cutting with a serrated knife (personally, I prefer the fork method because you get a bumpy surface with nooks & crannies where butter can pool - oh, yeah!)
- Toast in toaster oven or a wide-slot toaster
- Butter liberally! :-D
*** One note of caution: this English muffin, my faux cornbread, and many other low carb bread recipes are egg-based and may spoil if left at room temperature for long. To be safe, I would pack my sack lunches with an icepack in an insulated bag and then eat them before too long - do NOT leave them to be eaten at the end of a long day!!! Also, store your faux bread in the frig inside an airtight container to prevent drying out. ***
