Cherry Breakfast Cakes Thyroid Autoimmune Meal Plan

Cherry Breakfast Cakes

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

• Cuisine: American

• Keyword: breakfast, cherry

• Servings: 4

Ingredients

• 2 1/2 cups almond flour

• 1 1/2 cup fresh or frozen cherries, thawed, pitted and diced or all-natural low-sugar cherry preserves (4 grams or less)

• 1/2 cup raw honey

• 1/2 cup grass-fed butter or coconut oil, melted (use refined so there’s no coconut flavor)

• 4 pastured eggs

• 2-3 vanilla beans, split and use the seeds from inside (awesome!) or use 1 tbsp vanilla extract

• 2 tsp almond extract

• 1/4 tsp Celtic sea salt

• 1/4 tspaluminum-free baking soda

Instructions

1. Preheat oven to 350 and grease a 12 cup muffin tin

2. Grab 3 bowls.

3. In first bowl, combine diced cherries, 2 tbsp honey and 1/8 tsp of the vanilla beans in a bowl and mix well.

4. In second bowl, whisk the eggs, melted butter/oil, the rest of the honey and the almond extract. In third bowl, combine the flour, salt, the rest of the vanilla beans and soda.

5. Add the dry ingredients into the bowl of egg mixture and stir until combined.

6. Pour the cherry mixture into the bottom of each muffin tin.

7. Pour the batter over the cherry mixture, it will come close to the top.

8. Bake at 350 for 20 minutes or until brown.

9. Remove from the tins with a big spoon.

Notes

By Thyroid Loving Care. Adapted from Kate’s Healthy Cupboard