If you happen to have some extra fresh apricots on hand, this smoothie is delicious! If fresh apricots don’t last too long in your house, you could also substitute either a peach or a nectarine instead.
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3 eggs 3/4 cup milk, soy milk or coconut milk 1 tsp vanilla 1 TB real maple syrup 1/2 tsp salt 1/4 cup gluten-free flour 1/4 cup almond flour 1 cup fresh or frozen raspberries 2 tsp butter Preheat oven to 500 degrees. While oven is heating, place butter in metal pie pan and place in oven for a minute or two ( just until melted.) When melted, take pan out of oven and sprinkle raspberries over butter. Place eggs, milk, vanilla, maple syrup and salt in blender and blend for several seconds. Add flours and blend for 30 seconds more. Pour around and over raspberries in pan. Decrease oven temp to 425 and immediately put pan in oven. Bake for 16-17 minutes until puffed and golden. Delicious as is, but you can also put a little extra maple syrup on top. Enjoy! [supersocialshare networks=”facebook,google,twitter,linkedin,pinterest” url=”http://www.heidirothnutrition.com/2013/07/02/raspberry-breakfast-puff/” open=”true” orientation=”line” angle=”0″ title=”Heidi’s Kitchen — Raspberry Breakfast Puff”] ...
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