RECIPES

I scoured the internet yesterday and this is what I chose to eat for this week. It all sounds delish to me....I'll post reviews as I try them all.

BREAKFAST CUSTARD

Ingredients
6 eggs
3 C hot milk
2 tsp vanilla
1/4 C agave nectar (or you could use any sugar-free sweetener you have on hand)
1/4 tsp salt
nutmeg to taste

Preheat oven to 350.
Butter a 6 Cup casserole dish.
Beat eggs well.
Add vanilla, salt & agave and then hot milk a little at a time.
Mix well.
Pour into dish and sprinkle w/nutmeg.
Bake in water bath for 30 minutes.


ZUCCHINI MUFFINS

Ingredients
4 eggs, separated
2 zucchini, grated
1/2 C almond butter
1 C almond flour
1 tsp salt
2 TB agave
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
2 tsp cream of tartar
1/2 C chopped walnuts

Preheat oven to 325.
Line muffin tin with papers.
Beat egg yolks for 2 minutes, till lemon colored and frothy.
Add everything else but egg whites & cream of tartar and mix well.
In clean bowl, whip egg whites and cream of tartar till stiff.
Mix a big spoonful of egg whites into the other mixture.
Fold muffin mixture into egg whites until no more white streaks show.
Pour into muffin cups and bake 18-20 minutes, till browned on top.


CRACKERS

Ingredients
8 oz finely shredded sharp cheddar
1/4 C soft butter
2 egg yolks
2 tsp dried dill
1 tsp garlic salt
1/4 tsp paprika
1 C almond flour

Preheat oven to 350.
Using hands, cream everything together till you have a thick, uniform dough.
Press onto ungreased cookie sheet to about 1/4 - 1/8 inch.
Bake 8-10 minutes until edges are brown.
Let cool and break apart to desired size.


BISCUITS

Ingredients
2 C almond flour
1 tsp salt
1 egg
1/2 C butter, softened

Preheat oven to 325.
Line a baking sheet w/parchment paper.
Mix all dry ingredients then add egg & butter.
Knead dough with hands until fully mixed.
Form biscuit shapes on cookie sheet (biscuits will not rise or spread)
Bake 18-20 minutes.