Egg Yolk Miscuit.
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 cup almond flour
  • ⅔ cup cassava flour
  • ¼ cup arrowroot starch
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp xanthium gum
  • 1 egg
  • ½ cup butter (ghee or vegan, or vegitible oil) melted
  • ½ cup cashew milk (or any non-dairy of choice)
  • ¼ cup honey
  • 2 oz. of prosciutto chopped (could sub bacon, cooked and chopped)
  • 2 tbsp. chopped chives
  • 6 to 7 egg yolks (whites reserved for another use)
  • Spicy Honey:
  • ¼ cup to ½ cup honey
  • ½ tbsp. to 2 tbsp. sambal (depending on your spice level, I like it hot!)
Instructions
  1. Pre-heat the oven to 400 degrees. Line a muffin tin with paper liners and set aside.
  2. In a medium sized bowl melt the ghee in the microwave in 30 second intervals. Set aside to cool.
  3. In a large bowl sift the dry ingredients together and set a aside.
  4. Measure out the cashew milk in measuring cup, add the honey and the egg and whisk to combine.
  5. Chop the prosciutto and the chives. Separate the yolks from the whites (reserve whites for another use).
  6. Pour the cashew milk mixture in the dry ingredients. Stir with a wooden spoon. Add the melted butter and stir to combine. Next, add the prochutto and the chives and mix in.
  7. Take about two to three tablespoons of batter and place in the muffin tin. Press a little well in the batter with the back of the tablespoon. Carefully add the egg yolk into the well. Then top the egg yolk with more batter to cover completely. Use a light hand, careful to crack the yolk. You can even form a little top with the batter in your hands before placing over the yolk. You should get six to seven miscuits.
  8. Place muffin tin in the pre-heated oven on the middle rack. Back for 7 minutes then reduce temperature to 350. Bake for an additional 12 to 13 minutes. Tops will be slightly puffed and golden brown. Allow to cool in pans on rack for 10 minutes. Remove from pan and allow to cool about 5 minutes more on rack.
  9. While the miscuits are cooling. Combine the honey and sambal in microwave safe bowl and heat for about 30 seconds until warm and runny. Brush the tops of each miscuit with the spicy honey.
  10. Dig in. Best eaten the day of. Can be stored in air-tight container in the fridge for a day or two.
Recipe by Social Buttercream at https://socialbuttercream.com/2018/07/21/egg-yolk-miscuit-part-muffin-part-biscuit-all-delicious-wheat-gluten-refined-sugar-free/