|2 min||3 min||1|
|1 tbsp||Coconut oil|
|3 tbsp||Almond flour/meal, Bob's Red Mill|
|1/2 tbsp||Coconut flour|
|1 large egg||Egg|
|1/2 tsp||Baking powder, gluten-free|
1. Melt coconut oil in a microwave safe ramekin or other container (should be about 4" in diameter with a flat bottom) for about 30 seconds.
2. Add the almond flour, coconut flour, egg, salt, and baking powder and stir until well combined. Let sit for a minute to allow the mixture to thicken.
3. Microwave for about 90 seconds, or until firm. Run a knife along the edge and flip over a plate to release your English muffin.
4. Slice English muffin in half, then toast in the toaster.