Amazing English Muffins
These are SOO good! They are my favorite thing to eat as a midnight snack. They’re great to offer at parties and during holidays, too!
1 Cup Brazil Nuts (soaked overnight)
1 Cup Flax Seeds
Handful of Raisins
1 Tablespoon Honey or Agave Nectar
1/2 Teaspoon Cinnamon
1 Cup Peanuts (or Almonds/Hazelnuts) Soaked
1 Tablespoon Coconut Oil
Pinch of Sea Salt
5 Large Fresh Strawberries
1/2 - 1 Teaspoon Honey or Agave
MUFFINS - Mash everything together in the blender except the raisins! The end result should be dough like, however I used random measurements so you may need to adjust. Add some water if the consistency is too thick, or add an extra banana if it’s too thin. Pour into a large bowl and mix the raisins in. Form into little english muffins to whatever size you desire. Dehydrate until they are bread like. Toasty but not hard. If you start in the morning, you could be eating these by bedtime.
NUT BUTTER - Blend all ingredients until smooth (or even have it crunchy if desired.) I always have difficulties making great nut butters so you may need to adjust, or just do it your way. Store in a jar until the muffins are ready…..
JAM - Mix the strawberries and sweetener in the blender until smooth. Chill in the fridge.
PUT YOUR MUFFINS TOGETHER - When they are ready, take them out of the dehydrator and spread the nut butter on, followed by some jam and garnish with diced apples and a handful of fresh blueberries. I outline my muffins by putting the apples on the outside and piling the blueberries into the middle. Optional, Drizzle with honey or agave nectar over top and a tiny pinch of cinnamon.
For a fancier deal, you could even top it with whipped cream. I do this during holidays and special events for friends.
Last Note: These are best eaten right out of the dehydrator while they’re warm! They are wonderful as a breakfast also with a slice of banana, like pictured.