Fortunately, even snow dogs eventually get tired. After a few doggie treats, they were sound asleep on the floor, dreaming about their next snow adventure.
3 T. almond flour
1 T. coconut oil (melted)
1 egg white
1 tsp. cinnamon
stevia, to taste
Here's what you do:
Mix the ingredients in a bowl. Then, flip a muffin pan upside down. Mold the dough around the bottom of one of the muffin pan cells.I used a silicone muffin pan and the finished bowl came off perfectly. You could make three smaller cinnamon bowls if you use a smaller muffin pan.
Bake the bowl(s) at 400 degrees for about 12-15 minutes or until the almond flour dough is firm and crispy. Allow the bowl to cool before removing it from the upside down muffin pan. Set it aside while you prepare your filling.
2-3 T. nut or seed butter of choice ( I used Artisana walnut butter.)
1/2 cup milk of your choice
1 dropper full of vanilla liquid stevia or sweetener of your choice
1/2 tsp. vanilla extract (alcohol free)
1/4-1/2 tsp. cinnamon (depends on your love of cinnamon)
pinch of salt
Blend everything in your food processor until smooth and creamy. Adjust the amount of milk or nut/seed butter if needed to get custard texture. Put the custard in a bowl and place in the fridge to chill.
To serve, scoop the desired amount of custard into the almond flour bowl.
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