Bacon & Onion Breakfast Quiche
Paleo 'Buttermilk' Pancakes
Sweet Potato Crust for Quiche
Veggie Breakfast Muffins
  Ingredients:    3 Small Carrots, peeled and shredded (about ½ cup)  ¼ Cup Chopped Figs  1 Cup Almond Flour  ¼ Cup Arrowroot Powder  ¼ cup Coconut Flour  1 tsp Baking Powder  ½ tsp Baking Soda  ½ tsp Sea Salt  1 Tbsp Chia Seeds  3 Tbsp Raw Cocoa  1/3 Cup Coconut Oil, melted  ½ Cup Maple Syrup  3 Eggs  ¼ Cup Coconut or Almond Milk  ¾ Cup Chocolate Chips (optional)         Directions:       - In a large mixing bowl, combine shredded carrots, figs and all dry ingredients.  - In a separate bowl, combine maple syrup, eggs, coconut milk and mix well.  - Pour wet ingredients into the bowl with the dry mixture. While stirring, pour the melted coconut oil in.  - With a fork or baking whisk, mix everything together until a smooth consistency.  - Add chocolate chips at this time, and fold into the muffin batter.  - Pour into a muffin tin. Bake at 350 degrees Fahrenheit for 25 minutes.    
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