| 8 | 35 | 190 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 12 |
| 2 cup | Almond flour/meal, Bob's Red Mill |
| 4 tbsp | Coconut flour |
| 3 tbsp | Flaxseed meal (ground) |
| 1/4 cup | Nutritional yeast |
| 1 pinch | Himalayan sea salt |
| 4 large | Egg |
| 2 tbsp | Coconut oil |
| 1 tbsp | Honey, raw |
Preheat oven to 350F. Prepare a 12 cup silicone muffin tray, or grease a metal cake pan generously with coconut oil.
Mix the almond flour, coconut flour, flaxseed meal, nutritional yeast, and sea salt in a medium sized bowl.
In a separate small bowl, whisk together the egg, coconut oil, and honey.
Add the wet mixture to the dry mixture and mix until well combined
Spoon the mixture into prepared muffin tin or cake pan.
Bake for 20-25 minutes or until golden brown
Allow to cool, then serve with pesto, soup or with your desired topping
| Meat Alternative | 0.9 |
