Makes: 6 servings
Time: 40 Minutes
Change up this classic breakfast by making them from almond flour and baking them in the oven.
2 cups almond flour
3 large eggs, preferably free-range
½ cup coconut milk
1 large ripe banana
¾ tsp cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp almond extract (optional)
½ cup chopped walnuts
1 cup blueberries
Preheat oven to 350 F. Add almond flour, eggs, coconut milk, banana, cinnamon, baking soda, baking powder and almond extract to a blender container and blend until smooth. Stir in walnuts. Divide among 12 standard sized greased or paper-lined muffin cups. Bake until set and lightly browned on top, about 20 minutes. Let cool several minutes before unmolding. Serve topped with blueberries. Serves six.
Source: Canadian Running Magazine
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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