Blackberry Egg Bake

5 large eggs

1 teasp butter (melted)

3 Tablesp coconut flour

1 teasp grated fresh ginger

1/4 teasp vanilla

1/3 teasp fine sea salt

zest of 1/2 an orange

1 teasp fresh rosemary (chopped fine)

1/2 cup fresh blackberries

DIRECTIONS:

  1. Preheat oven to 350F/180C and grease four ramekins.

  2. Place all of the ingredients except the fresh rosemary and blackberries into a blender and process about one or two minutes on high until the mixture is completely combined and smooth.

  3. Add the rosemary and pulse a few times until rosemary is just combined.

  4. Divide the egg mixture between the four ramekins and add blackberries to each ramekin.

  5. Place the filled ramekins on a baking sheet and bake for 15-20 minutes until the egg mixture puffs and is cooked through.

  6. Cool on a rack a few minutes. Can be eaten in or popped out of the ramekins. 

  7. Serve with berries to make up carb.

MAKES 4 serve -  1.25P1.25F

Vicki Witt

Clinical Nutritionist, Holistic Coach, Certified LEAP allergy therapist, Reiki Master

BS (Nutr & Food Sci) PG Dip Clin Nutr RNutr

Proud to service all USA and AUS states.

Copyright © 2018 All rights reserved Vicki Witt Nutrition| Website Created by Goober.com.au

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