INGREDIENTS

• 6 large eggs
• 1/2 tsp. cream of tartar
• 1/4 c. (1/2 stick) butter, melted and cooled
• 1 1/2 c. finely ground almond flour
• 1 tbsp. baking powder
• 1/2 tsp. kosher salt

DIRECTIONS

1. Preheat oven to 375° and line an 8"-x-4" loaf pan with parchment paper. Separate egg whites and egg yolks.
2. In a large bowl, combine egg whites and cream of tartar. Using a hand mixer, whip until stiff peaks form.
3. In a separate large bowl using a hand mixer, beat yolks with melted butter, almond flour, baking powder, and salt. Fold in 1/3 of the whipped egg whites until fully incorporated, then fold in the rest.
4. Pour batter into loaf pan and smooth top. Bake for 30 minutes, or until top is slightly golden and toothpick inserted comes out clean. Let cool 30 minutes before slicing.

INGREDIENTS

• 2 1/3 cups Almond Flour
• 1/3 cup Coconut Flour
• 1/2 tsp baking soda
• 2 eggs
• 1/2 tbsp orange zest
• 1 tsp vanilla extract
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tbsp coconut oil melted
• 1 cup cranberries
• 1/2 cup pecans chopped

DIRECTION

1. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
2. In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mix
3. Using a spoon, gently stir in the fresh cranberries and chopped pecans
4. Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
5. Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.