Egg Puffs And Ginger Sauce

Egg Puffs :

1. ½ cup flour of your choice (I used 2 Tbs tapioca and 6 Tbs sorghum)
2. 1 Tbs coconut or dairy yogurt or vinegar with enough water to make ½ cup or milk
3. 2 Tbs coconut oil, butter or ghee, melted plus extra to grease the muffin tin
4. 1/2 Tbs maple syrup or 1 Tbs rapadura, stevia to taste or a mix
5. 3 eggs, beaten
6. ¼ tsp salt
7. 1 tsp vanilla
8. 5 drops Concentrace
9. dash cinnamon

• Method :

In a bowl, whisk together the flour with the yogurt and water. Soak for 8 hours.

Preheat oven to 400 degrees. Generously grease a muffin tin and set aside. Use a stoneware muffin pan as liners won’t work well with this recipe.

Mix the remaining ingredients in the bowl with the soaked flour until smooth. Pour each muffin tin one-third to a little less than half-full. Bake for 18 minutes or until lightly browned.

Turn the pancakes out of the pan after cooling for five minutes. Pancake will sink as it cools. Allow to completely sink before filling.

• Ginger Sauce

1. 2 Tbs coconut oil or butter
2. 2 Tbs ginger jam
3. 2 Tbs milk of your choice

• Method :

In a small saucepan, combine the ingredients and heat over medium heat until the jam melts.  Keep warm until serving.

Pour the sauce over or fill each of the sunken egg cups before serving.

For more details : For More Coconut Oil Recipe