New invention today ... ROAST PUMPKIN BREAKFAST BREAD! I have a fridge full of left overs and someone else who follows LCHF here so what to do but create?! This is scrumptious and a different way to add eggs to the morning routine. Ingredients 1 cup almond flour 1/3 cup of coconut flour 8 grass fed eggs 1/4 pouring cream 60 grams melted butter 2 tbs of butter braised cabbage 3 tbs roast pumpkin and cauliflower mash 1/2 tsp of cayenne pepper 1 tsp smoked paprika 1 tsp garlic powder 1 tsp dehydrated onion flakes Himalayan sea salt and pepper to taste. Hand full of grated cheese Pre heat oven to 200°c Whisk all of the ingredients until combined. Poor into a nonstick cake tin or loaf tin. Bake until golden brown. Top with cheese and bake for a further 5 minutes. I had mine with bacon and low carb sausages. There is plenty left for school lunches and meals too. I am sure I have gained over this last week and will have to work hard at getting health back. But thats the way the grain free cookie crumbles. Keep on eating the fat my fattie eating friends!
Posted on: Sat, 23 Aug 2014 02:04:47 +0000
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