Avocado Filled Eggs With Bacon
6th April 2015
New You Boot Camp Egg White Crepe
6th April 2015
Ingredients
- 1/3 cup Desiccated Coconut
- 1/3 cup Slivered Almonds
- 1/4 cup Agave/Maple Syrup
- 1/4 cup coconut oil melted
- 1 cup organic natural goat's yoghurt
- Fruit pieces berries, banana, kiwi
Servings:
Instructions
- Start by greasing your cupcake tin with coconut oil.
- Add all of the dry ingredients into a bowl, then add the wet ingredients and mix.
- Start pressing the mixture into the bottom and sides of the cupcake tin. I think it's easiest to start with the sides and then fill in the bottom
- Bake at 180°C for about 15 mins.
- Bake them out and let them cool completely on a wire rack. If you try to take them out before they've cooled and crisped up they'll just crumble. When they are cooled, use a butter knife to ease the sides away from the tin and gently lift them out. This can be tricky so do it carefully. Once they're out, fill them with plain organic goat's yoghurt and top with whatever you like; red berries, blueberries, nuts, banana, strawberries.
- If you do have a few that break apart when you're taking them out don't worry. If just the bottom fell out, you can do the same as mentioned above and fill it with yoghurt and top it.
- If one or two completely crumble don't throw them out, just crumble them into clusters and keep as regular granola for another day.
- Enjoy!
