grateful to be back to the grind here in arizona and excited to share some new things i’ve been working on/researching/learning over the past 6 months. i love these wild times. they keep me on my toes, challenge me, and change me in necessary ways.
for now, really needing to remake this flourless breakfast cake with fresh nectarines that i created while in utah. it’s quite easy!
how to:
in a large bowl—
4 organic pasture raised eggs
1 c organic cashew butter
1/4 c organic plain coconut yogurt
1/2 c vanilla collagen protein
1 t baking soda
1 t pure vanilla extract
few drops of vanilla stevia
-beat with a hand mixer until fully combined.
-preheat oven to 350°F and grease a 9” cake pan. smooth batter into pan and bake for 30 minutes.
-cool fully, remove from pan & top with fresh fruit. serve with yogurt for breakfast or dessert!
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