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Kick the summer zucchini inundation in the butt with this veggies in your breakfast idea. No, you can’t taste them.
Preheat oven to 350ºF. Grease a ramekin or line with parchment paper.
Combine dry ingredients in a medium bowl. Combine wet ingredients in a small bowl. Pour wet ingredients into dry and stir to fully combine (it will be a very thick batter because of the coconut flour). Add chocolate chips and walnuts if using and fold into batter. Transfer batter into greased or lined ramekin. Bake for 30-32 minutes until toothpick comes out clean.
Top with more chocolate chips, walnuts, coconut butter, honey or other desired topping.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!