Our girl, who has been sick more than 2 years, is coming back to life. She is on some protocol with a Naturopath that is healing up her body and her mental processing. Apparently it was Lyme and Babesia all along. We hounds know the scourge of tick diseases. I have achey joints to tell the stories.
She is not happy. She feels like it's all heavy and miserable foods. She is denied grains, sugars, fruits, root vegetables. She is required Healthy Fats in abundance, Greens in abundance, and Organic grass fed meats in moderation.
I am pleased as can be, of course, because the morsels that fall to me are the best of my lifetime.
Without The Gute here to log her recipes, I, Elias, am taking over the blog and will document those she finds most palatable. To-day's was a delight. I know this first-hand, as I was granted bits.
Coconut Breakfast Breads
(wrongfully called Keto English Muffins by the original provider. Nothing English Muffiny about them)
2 eggs
2 Tb. coconut flour
1/2 tsp baking powder
salt
3 Tb. coconut oil for frying
For Topping:
organic salted butter
organic sour cream
organic maple syrup (drizzle)
Mix the coconut flour with baking powder and salt. Add eggs and whisk. Let stand 3 minutes until thick. Heat coconut oil (butter will burn, unless it is clarified) on medium high and drop three generous tablespoons in dollops on the pan. Spread the dollop flat. Cook a few minutes til golden and flip. Cook til golden on the other side.
Melt butter atop, spread with a dollop of sour cream and adorn with a drizzle of maple syrup. Heaven.
(Pictured above, you see the breads topped with avocado, sour cream, and pure luscious butter.)
Notes from Elias: Word is that if you BAKE them, they are more muffin like. Also, this recipe is one serving, so double it up and have some handy for lunch snacking with peanut butter or what-have-you.
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