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Every Last Crumb – Review & Giveaway

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English Muffins - 80

It’s officially the release day for Brittany Angell’s new book – Every Last Crumb! To celebrate, I’m giving away a copy of her amazing cookbook (see the very bottom of this post for the rules) and sharing Brittany’s recipe for her English Muffins that I just made into eggs benedict for breakfast this morning!

When I saw this book arrive in the mail, I immediately ripped open the packaging and checked out all of the awesomeness that this book contains! This book is truly going to change so many lives. It’s easy to see the love that was put into each page of this book, and I can hardly begin to imagine all of the labor that it took to create these recipes. Brittany doesn’t settle for anything less than perfection, and it’s easy to tell when you try her recipes for yourself. The recipes are unlike any other paleo recipes I’ve ever made, they’re truly incredible and taste just like the original, except better!

Brittany made her recipes so easy to follow that even the non-baker (like yours truly) won’t have a single glitch in the kitchen. She gives both gram and cup measurements, so you have your choice of which you prefer to use. Her recipes are so fun to make!

So far I’ve made the Parker House Dinner Rolls, Honey “Cornbread” Muffins, Chili (her book isn’t just bread!) and English Muffins. Each recipe has been absolutely amazing; I can’t wait to try so many more!

Brittany specializes in not only paleo recipes, but she also does dairy-free, egg-free, nut-free, and even sugar-free recipes too! She really makes anything possible! She has a huge passion for creating recipes that are allergen-free (as she has food allergies herself), so that anyone can have that special treat and not feel terrible afterwards.

Brittany makes it possible for anyone to have their cake (and bread) and eat it too!

This book makes the perfect gift for anyone this holiday season! Click HERE to order on Amazon. You can also find it in stores at Barnes & Noble and at select Costcos across the country!

Now, onto the recipe for the English Muffins from Every Last Crumb – these are so easy to make and taste just like the original! Enjoy!

English Muffins

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4

Equipment

  • Stovetop

Ingredients
  

  • 207 grams lukewarm water (about a scant 1 cup)
  • 1 tablespoon instant yeast
  • 2 teaspoons coconut palm sugar
  • 127 grams potato starch or sweet potato starch (about 2⁄3 cup plus 2 teaspoons)
  • 72 grams coconut flour (about 1⁄3 cup plus 2 tablespoons)
  • 30 grams tapioca starch (about ¼ cup)
  • 3/4 teaspoon xanthan gum or guar gum
  • 1/2 teaspoon kosher salt
  • 64 grams Spectrum vegetable shortening (about 1⁄3 cup)

Instructions
 

  • In a small bowl, mix together the lukewarm water, yeast, and sugar. Set aside.
  • In a mixing bowl, combine the potato starch, coconut flour, tapioca starch, xanthan gum, and salt.
  • Stir the yeast mixture and shortening into the dry ingredients and mix until fully incorporated and a dough forms. The dough will be fairly wet and sticky.
  • Oil a large skillet and the inside of each of 4 English muffin rings (see Notes). Place the rings in the skillet.
  • Divide the dough into 4 equal portions and place a portion in each ring. Brush the tops liberally Cover the skillet and place over low heat for 1 minute. Turn off the heat, keeping the English Muffins covered, and allow them to rise for 15 to 18 minutes.
  • Turn the burner back on to medium-low heat. Keeping the lid on the skillet, cook the English Muffins for 10 minutes. Remove the lid and flip the English Muffins.
  • Cover and cook for another 5 to 6 minutes, until golden brown on the bottom. Remove the rings.
  • Cover the skillet and cook for another 10 minutes.
  • Remove the finished English Muffins from the skillet and let cool completely before breaking open with a fork and toasting. Store extras at room temperature in a sealed container, or freeze for another day.

Notes

  1. You can create your own English muffin rings by folding aluminum foil over itself. Use metal paper clips to hold them together.
  2. If you find that your English Muffins are not fully cooked through, lower the heat and cook them longer. You can continue to cook a muffin in the skillet even if it has been cut open.
Tried this recipe?Let us know how it was!

ENTER TO WIN A FREE COPY OF EVERY LAST CRUMB!!

Giveaway Rules:

There are TWO mandatory steps to enter the giveaway –

  1. Sign up for my blog updates. Either signup HERE or at the top right of this page. If you’re already following my blog then you’re good to go! I never ever send spam, promise!
  2. Leave a comment on this post telling me that you’ve signed up for my blog updates. Be sure to enter your email address in the comment form so that I can contact you if you win.

A Few More Rules:

  • Giveaway is open to US residents only
  • The winner will be chosen at random on Friday, December 12th at 11:59pm PST.
  • Once the winner has been selected, you will have 48 hours to respond. If there is no response within 48 hours, a new winner will be selected.

GOOD LUCK!!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blog, I may receive monetary compensation. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable.

Reader Interactions

Comments

  5. Karen Ruth says

    I am SOOOO signed up for the blog updates at kmschantz@gmail.com — and my little allergy-ridden self loves your recipes! I’d be thrilled to get a copy of “Every Last Crumb,” and I’m also thrilled to try out more of the delicious goodness you post 😉

    Reply

  10. Maggie says

    Ah! What an awesome giveaway! I would love to win Brittany’s book. 😀 been on GAPs for autoimmune disease until about a month ago; I have now added starches and a few other things back in to put me on aip/paleo diet. I have missed breads and treats so much. It’s so hard, too, to watch family/friends eat stuff and not be able to for what seems like forever…an it’s so much more difficult with the holidays. Now it doesn’t have to be. 🙂 a big thanks to you and your blog and all the other writers and blogs out there!!! Much love and appreciation to all!!!!!!
    Xoxo,
    Maggie

    Ps – All signed up for your newsletter –
    maggie.sangiacomo@gmail.com

    Reply

  20. Sabrina @ Girl With the Hipster Glasses says

    These look absolutely amazing. My roommate eats English muffins all the time and I always tell her that they’re one of the few things that I miss since going paleo. She’s going to flip when I make these! I might just make her taste one without telling her it’s paleo just to get her reaction. So excited! I signed up for your list! This would be an awesome win!

    Reply

  22. Brooke Ferandell says

    So excited to have signed up for your blog and so excited that her cookbook is finally out. I drool at all her instagram photos. I went to costco this past weekend to look for the cookbook but it wasn’t there yet. Hopefully i have a chance to win.

    Reply

  24. colonizethemoon says

    I am ineligible because I live outside the US, but I have just discovered your blog and love it! Do you know if these would freeze well? I’d love to make a big batch and eat throughout the week. 🙂 Thanks! And love your instagram feed too!

    Reply

  26. Jean says

    I’m signed up!!! So excited to try these English Muffins, I just got some muffin rings!!! Thanks so much for sharing the recipe and for all that you do!!!

    Reply

  28. Christen says

    All signed up & cannot wait to receive your emails! You are an inspiration to me (love your Instagram feed) as I struggle with UC and strive to eat paleo…it’s been tough for me. Hoping this book will make it a little easier! Thanks for sharing your story! Christen clorren@aol.com

    Reply

  53. Kiersten says

    You know I’m signed up 🙂 I’m working on catching up on your recent posts since I’ve been traveling recently. These english muffins look like the “real” thing! Can’t wait to try them!

    Reply

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