where to get almond oil

HARD BOILED EGG PUDDING

At first glance, hard-boiled eggs and pudding might seem like an unlikely combination. However, when blended together with the right ingredients, hard-boiled eggs create a remarkably smooth and creamy texture, making them a fantastic base for a surprisingly delicious pudding. Keep reading!

INGREDIENTS

  • 10 large hard-boiled eggs, peeled (or scrambled eggs)
  • 14 ounces unsweetened full-fat coconut milk (1 can) or 10 ounces almond milk (use half a can for scrambled eggs)
  • 1/2 cup natural sweetener or 3/4 teaspoon stevia glycerite
  • 1/4 cup unsweetened cocoa powder or Further Foods chocolate collagen
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon Redmond Real Salt

INSTRUCTIONS

  • Combine all ingredients in a blender and blend until completely smooth.
  • Taste and adjust sweetness as needed.
  • Transfer to an airtight container and refrigerate for up to 4 days.

VIDEO

ALMOND FLOUR BREAD

This simple almond flour bread is my top low-carb recipe, featuring a chewy texture and a crispy crust. Made with just five ingredients, it has only 2g net carbs!

INGREDIENTS

  • 2 cups blanched almond flour
  • 1/4 cup psyllium husk powder
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 4 large eggs (room temperature)
  • 1/4 cup coconut oil (measured solid, then melted)
  • 1/2 cup warm water

INSTRUCTIONS

  • Preheat the oven to 350°F (177°C) and line the bottom of a loaf pan with parchment paper.
  • In a large bowl, use a hand mixer on high speed to beat the eggs until they double in volume.
  • In another large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and sea salt.
  • Gradually beat the dry ingredients into the eggs.
  • Mix in the melted coconut oil, followed by the warm water.
  • Transfer the dough to the prepared loaf pan, smoothing and shaping the top into a slight dome using your hands or a spatula.
  • Bake for 55-70 minutes, until a toothpick inserted in the center comes out clean and the top is firm and crusty. (Note: The bread may pass the toothpick test before it’s fully done, so ensure the top is crisp.)
  • Allow the bread to cool completely before removing it from the pan.