Happy Valentines Day! Today I made this yummy breakfast for my hubby using the low carb psyllium husk bread that I made yesterday and it was downright delicious! The bread retained its shape well and was nice and moist in the middle after cooking. The hubby have it two thumbs up and asked me to make him a second batch ha ha! Okay so here is possibly one of my favorite paleo recipes so far.
Ingredients
One loaf of low carb/grain free psyllium husk bread (use what you need, this recipe makes a whole loaf)
Butter, Ghee or Coconut Oil for your pan
3 eggs, whisked
1/2 cup unsweetened Almond Milk
1/2 Teaspoon Vanilla Infusion or extract
1/2 Cup Stevia (or Honey)
1/2 Teaspoon Cinnamon
4-6 Large Strawberries, Chopped
Whipped Coconut Cream
Directions
Slice your bread about 1 inch thick
Heat your pan over medium heat
Whisk together egg, almond milk, vanilla, stevia, and cinnamon
Grease your pan
Dip and coat your bread with the egg mixture
Cook until lightly browned then flip
Serve with whipped coconut cream and strawberry dices, additional cinnamon dusting optional.
Enjoy!
Ingredients
One loaf of low carb/grain free psyllium husk bread (use what you need, this recipe makes a whole loaf)
Butter, Ghee or Coconut Oil for your pan
3 eggs, whisked
1/2 cup unsweetened Almond Milk
1/2 Teaspoon Vanilla Infusion or extract
1/2 Cup Stevia (or Honey)
1/2 Teaspoon Cinnamon
4-6 Large Strawberries, Chopped
Whipped Coconut Cream
Directions
Slice your bread about 1 inch thick
Heat your pan over medium heat
Whisk together egg, almond milk, vanilla, stevia, and cinnamon
Grease your pan
Dip and coat your bread with the egg mixture
Cook until lightly browned then flip
Serve with whipped coconut cream and strawberry dices, additional cinnamon dusting optional.
Enjoy!