Submitted by: Angela Adam
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Servings: 1
A bagel shaped breakfast perfect for spreading with your favorite nut butter!
1 tsp. coconut oil
1/4 c. almond flour
2 tbsp. ground flax seeds
1 pinch sea salt
stevia to taste
2 tbsp. pumpkin puree, canned
1 dsh. cinnamon
1/2 tsp. baking powder
1 egg
Preheat oven to 375°F.
Beat egg together with coconut oil and pumpkin puree. Add dry ingredients and blend well. (If batter is too runny, add coconut flour by the teaspoon until it resembles a conventional muffin batter.)
Two ways to bake the recipe:
Grease a small (5- or 6-inch) round ramekin and pour in the batter using a spatula. Bake until toothpick inserted in center comes out clean (usually around 15 minutes - just long enough to let it rise and cook the egg). Allow to cool slightly, then slice into two rounds (think bagel) and toast. Slather with butter and your favorite "toast" spread (nut butters are lovely with the pumpkin flavor).
No ramekin? No problem! Line 3 cups of a muffin pan with liners (or grease with coconut oil). Divide batter among the cups, and bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
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