Well I have made this recipe everyday this week; I make it~it’s gone, make more~it’s gone, make some more~it’s gone; now my ingredients are gone! Well it’s super easy to make and great with coffee or tea so I will have everyone think I am slaving in the kitchen while they are doing something around the house that does not interest me in the slighest…like watch sports, make a path in the snow for the dog, work in the garage, clean out the garage (pretty much anything to do with the garage)…I could go on and on. So my take away message is this: pour wine, turn on the music, put your apron on (make sure to smudge something on it to look crazy busy and “in deep” and enjoy NOT being in the garage. Enjoy!!
- 2 pasture raised eggs
- 1/2 cup of nut butter (I use organic almond butter that I stir until my arm is burning)
- 1/4 cup organic pumpkin
- 2 TBS Swerve (or erythritol)
- 1 TBS organic raw honey
- 1 tsp vanilla (I use a powdered form)
- 1 tsp organic cinnamon
- 1/4 tsp organic ground cloves
- 1/2 tsp organic pumpkin pie spice
- 1/4 tsp celtic salt
- 1/4 + 1/8 tsp baking soda
preheat your oven to 325 degrees
in a mixing bowl crack your eggs and scoop out any shell~after that toss the rest of your ingredients in the bowl. Using an electric mixer incorporate until throughly combined, pour into a prepared baking dish (I use a 11 x 7 or mini muffin tin); place in the oven on the middle rack and cook for about 17 minutes (a few less if mini muffins) or until a toothpick inserted into the center comes out clean.