I love pretty pictures of food. I think the countless hours I spend on Pinterest prove that. A recipe can be the most delicious dish, but with the addition of a beautifully posed picture of the finished product can seal the deal with me on if I will attempt to make it or not.

With that being said, I know I’m not the best photographer and my pictures may not be the best, but there is definitely not a lack of effort. But sometimes you just don’t have time.

This friends is one of those times.

But minus pretty pictures, I still have some pretty tasty things to share with you.

Let’s start simple.

We all know I am a bread loving carb girl. No shame. Bread, bagels, english muffins, I love them all. Ironically, even though not gluten free, I have found that some of my favorite store bought bread items are gluten free ones. We all know I have a huge obsession with Silver Hills Bakery Gluten Free Chia Chia bread.

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And my favorite english muffins are Rudi’s Multigrain with Flax. Obsessed.

Both products however are a bit on the pricey side, so in order to try and save a few bucks I have tried experimenting in creating my own.

So I spent a few minutes hours searching pinterest for a simple english muffin recipe. I’ll be honest, I’m a lazy baker and the less effort and time I have to put into making something the better. I also wanted to find a recipe that didn’t make a huge serving, because yes I know I could halve a recipe, I’m not so great with math and somehow always mess us measurements.

Lucky for me I found a simple recipe that even I couldn’t mess up.

The only thing I changed was I left out the blueberries and I made mine into two decent sized english muffins instead of bagels.

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Paleo Cinnamon English Muffins

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Ingredients:

– 2 eggs

– 1 tsp coconut oil

– 1 tbsp vanilla

– 1/2 tbsp cinnamon

– 3 tbsp coconut flour (sifted to avoid clumps)

– 1/2 tsp baking soda

– Additional add ins: raisins, dried fruit, nuts/seeds

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Directions:

– Preheat the oven to 300 degrees.
– Mix the wet ingredients together.
– Add the dry ingredients to wet and mix well.
– Pour the mixture into two greased ramekins or muffin tin. (or a bagel pan to make bagels)
*Makes 2 large english muffins (or 3 small)
– Place in oven and bake for 20-22 minutes, or until fully cooked.

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I always have such a hard time when choosing my toppings. On one english muffin I did half chocolate coconut butter and on the other half almond butter and apricot jam.

For lunch another day I again couldn’t make up my mind.

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More chocolate coconut butter on one half and on the other half strawberry jam, cottage cheese and a sprinkle of cinnamon.

Loves, these english muffins were a winner.

I will say they were a little bit too eggy for my personal preference, but I think next time I make them I will add more cinnamon and possibly some add ins to help mask the egg taste, but over all I was so pleased with the texture of these english muffins. Firm enough to be eaten cooled and also to be toasted.


 Next we have the perfect example of how pretty pictures make me want to make something, and how I fail to even do the dish any justice.

This picture will make you want to make this breakfast

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The very talented Ashley at Edible Perspective won me over to try this breakfast.

Raw Pumpkin Chia Pudding

(Inspired by Ashley)

Ingredients:

– 3 tablespoon chia seeds
– 1/2 cup pure pumpkin
– 1 cup water
– 1 teaspoon cinnamon
– 2 teaspoon raw honey (I used pure maple syrup)
– 1/4 teaspoon ground ginger
– pinch of ground cloves
– pinch of salt
*1/2 banana – optional – added in to blender (I added the banana)

This picture may or may not make you want to make this breakfast.

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Directions:

– Combine all ingredients and stir every 2-5 minutes for 20 minutes.I stirred mine probably once or twice to make sure it stayed incorporated and didn’t get too thick, then I let it sit over night. Add more water or milk if needed.
– If you want a smooth texture, add the mixture to your blender with 1/2 banana. You may also need to add more liquid.

To make this even more un-photogenic, I put mine in an almost empty peanut butter jar with a big glop of peanut butter slopped on the side.

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Pretty or not, both these recipes tasted great, which to me is all that matters.

So loves, my pictures may or may not make you want to try these recipes, but I really think you should.

Now I’m off to join Jenn for What I Ate Wednesday and take a few notes on photography. Because goodness that girl knows how to make food look good!


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Does a pretty picture make you more apt to try a new recipe?

Would an ugly picture deter you?