Monday, February 25, 2013
Monday Mix - Brit Bits!
So I grabbed a bag of Pamela's Pancake and Baking Mix from the top shelf of the pantry.
Pamela's mixes are something I don't use weekly because I try to focus on whole foods that are naturally gluten free, but I always keep some on hand.
When we have non-gluten free friends over these mixes are perfect for keeping everyone happy. They do not taste or feel gluten free at all. I've mentioned Pamela's a few times here.
I tried to head it off the carb cravings with a healthy breakfast of kale and eggs with a little smoked salmon on the side. Such an easy protein breakfast - it's just one egg and a large handful of kale processed/pureed together and cooked just like scrambled eggs. Yummy and indulgent, but after a while I still needed to bake. I used Joe as my excuse for a carb fix. If I'm baking for Joe then it's got to be okay, right?
Joe really enjoys English muffins and biscuits and it seemed I could combine the two for something fast, easy and tasty. The dough mixed up in moments. I added some flax for more fiber and nutrition and kept the dough on the savory side by using extra virgin olive oil. Giving each side a quick browning on a hot cast iron pan gives them the look of an English muffin but the texture isn't too far from a biscuit even with all the flax meal. Since this recipe makes just six they won't be around too long. After a quick debate we named them Brit Bits.
Preheat oven to 400 degrees and cast iron pan to medium heat on stove top.
Line baking sheet with parchment.
2 2/3 Pamela's Pancake and Baking Mix
3 Tablespoons Flax Meal
3 Tablespoons Oil (I used EVOO)
1 Cup Water
Divide dough into six portions and roll into balls, flatten slightly.
On a hot cast iron pan (mine is an over sized skillet so I could easily do three at a time) cook about a minute or two, flip and cook one or two more minutes - you just want them to have a nice golden color on each size.
Place each bit onto your parchment lined baking sheet as they are browned.
Bake approximately fifteen minutes - they'll feel pretty firm but not hard to the touch. Let cool slightly.
Slice and toast as you would an English muffin. They were perfect with butter and jam for a mid-morning treat. Joe says they're even good plain.