Cinderella Solution - eBook PDF Download Cinderella Solution PDF | Page 8

2. In a medium bowl combine the eggs, melted (and cooled) coconut oil, vanilla and almond extract, maple
syrup, lemon juice and zest.
3. In a small bowl, whisk the coconut flour to remove lumps, add salt and baking soda.
4. Mix the dry ingredients into the wet ones, then gently fold in the blueberries.
5. Fill each mini muffin tin to the top, then sprinkle with sliced almonds.
6. Bake for 30 minutes, then turn on the broil for 1-2 minutes (watch close!) to lightly brown the tops.
7. Allow to cool before removing from muffin tin. Store in an airtight container in the fridge for up to a
week.
24 servings
Nutritional Analysis: One serving equals: 84 calories, 5g fat, 55mg sodium, 4g carbohydrate, 1g fiber, and 2g protein
7
Baked Pumpkin French Toast Coffee Cake
This yummy, wholesome-cheat, recipe is my rebuttal to the pumpkin spice latte. It’s part French Toast, part
coffee cake streusel, and part pumpkin custard.
While this may initially sound like a weird combination — it works deliciously!
Enjoy a gourmet slice of fall…this may even taste better than pumpkin pie!
Here’s what you need for 10 servings:
 1 Tablespoon coconut oil
 5 slices sprouted grain bread
 4 omega 3 eggs
 2 egg whites 

 1/2 cup organic pumpkin puree
1/3 cup coconut crystals
1 teaspoon vanilla extract
For the Streusel Topping:
 1/2 cup almond meal
 1/4 cup coconut crystals
 1 teaspoon pumpkin pie spice 
 1/4 teaspoon salt
2 Tablespoons coconut oil
1. Melt the coconut oil in an 8-inch oven-friendly pan. Coat the entire pan, including the sides. Remove
from heat.
2. Slice the sprouted grain bread diagonally. Place the bread slices, cut side down, and point side up across
the pan.