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.
