Description
A light & fluffy healthy breakfast or snack option based on the specific carbohydrate diet. Grain-free, refined-sugar-free, paleo, and full of healthy fats and wholesome ingredients.
Ingredients
- 1/4 cup cashew flour
- 1 tbsp. almond flour
- 1 tbsp coconut flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- dash of cinnamon
- 1/4 cup hot water
- 1/2 tsp coconut oil
- 3 tbsp liquid egg whites
Instructions
- Combine the cashew flour, almond flour, coconut flour, baking soda, salt, and cinnamon together in a microwave-safe bowl. Stir well.
- In a small microwave-safe dish, combine the water and coconut oil. Microwave on high for about 35 seconds, or until the water is hot and oil is melted.
- Pour the water/coconut oil mixture into the flour mixture.
- Add in egg whites
- Stir well and microwave on high for 90 seconds.
- Top with warm berries, nut butter, jam, or honey and enjoy!
Notes
- Butter can be substituted in for coconut oil.
- Use extra virgin, unrefined (not refined) coconut oil to achieve the “coconut” flavor.
- Almond flour can be substituted in for the cashew flour; however, the texture will be slightly more dense (similar to an English muffin).
- Using liquid egg whites from a carton seems to give the muffin a lighter texture; a fresh egg white can be used, but will result in a slightly more dense muffin.
- Category: easy snack, breakfast, single-serve
- Method: microwave
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 2
- Fat: 20
- Carbohydrates: 14
- Fiber: 3
- Protein: 13
Keywords: specific carbohydrate diet, grain-free muffin, healthy snack, paleo recipe