Feb 8, 2016


If you're like me and have a super duper hectic week filled with amazing things that all come with deadlines, then meal prep is going to be your best friend. Yesterday I brewed a big pot of bone broth, a slow cooked beef tritip stew, cut up veggies ready to go, and I was going to make these as well, but being back in Cairns after 2 months on the road (where everywhere else on the coast seemed to go in and out of rain and cooler temps) it's freaking HOT! So I'm keeping baking to a minimum in the heat.

So these babies were instead whipped up at 6am this morning, and baked whilst I walked down to see the sunrise, and back up in time to pull these out. Then I did my morning workout and sweated an insane amount, and one of these teamed with a smoothie was my breakfast.

What you'll need:

3 cups almond meal
2 tsp baking powder
4 organic eggs
1/4 cup coconut oil
1 tsp cinnamon
1/4 cup honey or xylitol
1 banana mashed
200g blueberries

// Preheat the oven to 170 degrees celcius.
// Grab a large mixing bowl and combine all ingredients except banana and blueberries.
// Then fold banana and blueberries in gently.
// Spoon into (coconut oil) greased 12-muffin tray.
// Bake for 30 minutes.

These are delicious for a light breakfast, morning tea, afternoon tea, even a snack after dinner if need be.

High in protein and healthy fats, and even sugar free if you use xylitol, these little gems are sure to win anybody's heart (and belly).

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