Page 14 - Cinderella Solution by Carly Donovan PDF EBook

3. In a large bowl combine the eggs, orange juice, agave nectar, coconut oil, orange zest and vanilla. Mix
until well combined.
4. Add the dry ingredients to the wet ones in small batches, mix until fully incorporated. Fold in the
blueberries.
5. Fill the prepared muffin tin and bake for 30-35 minutes, until golden.

24 Servings
Nutritional Analysis: One serving equals: 128 calories, 10g fat, 93mg sodium, 7g carbohydrate, 2g fiber, and 4g protein.

13
Low-Carb Lemon Poppyseed Sunshine Bread

This low carb Lemon Poppyseed Sunshine Bread lets its true self shine with every bite. Unadulterated lemon
flavor, nutritious poppy seeds and buttery almond flour create a pure and honest treat.

Here’s what you need for 24 servings:
 1 teaspoon chia seeds plus 3 Tablespoons  1/3 cup coconut oil, melted over low heat
filtered water  2 Tablespoons lemon rind
 5 cups blanched almond flour  1/3 cup agave nectar
 1 teaspoon baking soda  1/2 teaspoon almond extract
 1/2 teaspoon salt  1/2 teaspoon vanilla extract
 5 omega-3, free range eggs  1 Tablespoon poppy seeds

1. Preheat oven to 150 degrees C. Generously grease a loaf pan with coconut oil. Set aside.
2. In a small cup combine the chia seeds and filtered water. Mix well and set aside (after 15 minutes it will
become jelly-like).
3. In a medium bowl combine the blanched almond flour, baking soda and salt.
4. In a large bowl combine the eggs, coconut oil, lemon rind, agave nectar and extracts. Gently mix in the
chia seed mixture.