Today is baking day apparently, because I woke up, made a smoothie, then started baking. And I’m still looking up more recipes.
I like having easy, go-to foods that I can put together for a substantial breakfast if I’m in a hurry one early morning, and since I’ve had a thing for almond meal lately, I decided to stick with the almond theme.
- 2 ½ cups almond flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 3 eggs
- 1 tablespoon honey
- ½ teaspoon apple cider vinegar
Mix the almond flour and baking soda together.
Mix the eggs, honey, and vinegar together, then add to the dry mixture.
Grease a 5″ x 9″ pan with coconut oil and spread in pan.
Sprinkle with coconut.
Bake at 300 degrees for about 45-50 minutes.
My favorite is toasting a slice of bread in coconut oil in a pan. Soooo good, you don’t even know.
- 1 cup almond flour
- ¼ teaspoon sea salt
- ¼ cup coconut oil
- 2 tablespoons honey
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup pumpkin seeds
- ½ cup pistachios
- ¼ cup almonds
- ¼ cup raisins
Add first 6 ingredients to a food processor and pulse.
Add remaining ingredients and pulse again.
Pat into an 8″ x 8″ pan.
Bake at 350 degrees for about 20 minutes.