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| Prep Time | 5-10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1/4 cup cashew butter plus 2 tbsp
- 3 tbsp coconut
- 1/4 cup almond flour plus 2 tbsp
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup almond milk unsweetened
- 3 pcs eggs (beaten)
Instructions
- Preheat oven to 350 degrees.
- Combine the cashew butter and the butter in a sauce pan and heat on low. Stir to combine.
- In a bowl whisk the almond flour, baking powder, and salt.
- Stir that into the cashew butter mixture.
- Add the almond milk and stir.
- Add the eggs and stir to combine.
- Grease an English muffin mold pan or ramekins.
- Pour the mixture into the English muffin molds or ramekins.
- Bake for 20 minutes (a toothpick stuck in the middle should out clean).
- Allow to cool for about 5 minutes.
- Gently remove and slice in half.
- Toast as desired and enjoy!
- Note: These can be baked, cooled and frozen individually.
