Dairy Free English Muffins
1 TBSP Instant Yeast
2 cups Spelt Flour
2 cups Kamut Flour (Wholemeal Khorasan flour)
2 tsp salt
1 egg
1 1/4 cups warm water
2 Tbsp melted coconut oil
Cornmeal for dusting
Combine 2 cups of the flour and the salt in a large bowl. Make a well in the center and pour in egg, water, coconut oil, and yeast . Mix until creamy, about 2 minutes. Add the remaining flour 1/2 cup at a time, stirring in each time, until you have a soft dough that just clears the sides of the bowl.
Turn the dough out onto a floured work surface and knead for 3 to 5 minutes. Return the dough to a clean, greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size, about 90 minutes.
Sprinkle a work surface with cornmeal. Pour the dough out of the bowl and onto the surface. Sprinkle the top of the dough with cornmeal and then roll the dough into a rectangle about 1/2 inch thick. Use a large round cookie cutter or an upside down drinking glass to cut the muffins out of the dough.
Heat a large skillet over medium heat. Place the muffins onto the skillet and let the bake for 5 to 10 minutes until quite dark before flipping.
These are kid approved!! lol!
