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Steps
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Sequence
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Step
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| 1 | Preheat oven to 350°F. Mix together the dry ingredients in a bowl: 1/2 cup Almond Flour, 1/2 cup Coconut Flour, 2 tbsp. Psyllium Husk Powder and 1/4 tsp. Salt. |
| 2 | Scramble the 2 large Eggs in a small bowl or measuring cup and let them sit for a moment. |
| 3 | Add 2 tbsp. coconut oil to the dry ingredients and work it into the flours. You should end up with a sandy consistency. |
| 4 | Add eggs to the bowl and mix in well. Add ice cold water until you reach a consistency where you can work with the dough – it should still look a bit sandy as you’re mixing, but if you use your hands, it should stick together. |
| 5 | Knead the dough into a ball and let sit for 5 minutes. Form the ball of dough into a square and cut out 0.5 oz. sections. Roll dough into small balls and place, one at a time, between 2 sheets of parchment paper and roll into thin circles. |
| 6 | Oil the inside of a muffin tin (12 cups). |
| 7 | Roll out 12 pastry disks and line muffin cups. |
| 8 | In a mixing bowl combine 13 eggs and almond milk. Whisk until light and fluffy. |
| 9 | Shred cheddar cheese and divide among the pastry shells. |
| 10 | Dice Canadian bacon and divide among pastry cups. |
| 11 | Chiffonade spinach and divide among pastry cups, and top with egg mixture. Using the handle of a spoon, gently mix the contents of muffin cups, place on center rack in oven and bake for 35 minutes. |
