Yield – 6 large biscuits
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- Pinch sea salt
- 6 drops vanilla Omica stevia
- 1/2 tsp vanilla powder
- 6 pastured eggs
- 3/4 cup organic whipping cream
Procedure
- Preheat oven to 315F
- Gather a mixing bowl and combine almond flour, coconut flour, baking soda, salt, and vanilla powder. Stir to combine.
- Create a hollow and add eggs, stevia and whipping cream. Fold until combined.
- Form dough into 6-7 rounds and lay on a parchment lined baking tray.
- Bake for 10 min and rotate tray. Bake for an additional 5-7 min or until golden brown. Serve with your favourite meal.
Nutrition Tip
Whole eggs are one of the most nutritious foods on the planet, containing a little bit of almost every nutrient the human body needs.
The nutrients found in an egg are distributed between the yolk and the white, which is way I always recommend eating the whole egg if possible. One of my favourite nutrients found in eggs is choline. Phosphatidylcholine is the most abundant phospholipid in our body and is essential for healthy cell membranes, so when you eat eggs, you can rest assured knowing you are supporting your cellular health!
All the B vitamins are also found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folate. Eggs also contain significant amounts of selenium, vitamin A, and even Vitamin D.
Pastured eggs have been shown to contain significantly more nutrients than factory raised eggs, so make sure you always source pastured varieties.
Justine Stenger received her degree from the University of Alberta in Nutrition and Physical education. She proceeded to pursue a Holistic Nutrition/Therapeutic Chef certification from Bauman College. Justine has completed her Functional Medicine training through the Institute for Functional Medicine and is a Certified Functional Medicine Health Coach, certified through the Institute for Functional Medicine. Justine is a trained Bredesen (RECODE) practitioner and specializes in cell membrane medicine, and works primarily with patients who suffer with neurological conditions, mast cell activation syndrome, Lyme disease, and autoimmune disease.
Justine has worked beside Dr. Bruce Hoffman for the past 10 years and has supported hundreds of Dr Hoffman’s chronic, complex illness patients nutritionally.
Credentials:
University Of Alberta – Nutrition & Physical Education , IFM – Functional Medicine Trained, IFM -Bredesen Practitioner, The dr.Com -Certified Gluten Practitioner, Bauman College – Holistic Nutrition & Certified Therapeutic Chef, Institute For Functional Medicine – Certified Health Coach