2 minutes Egg-york, grain-free, nut-free cup-bread

Making two cupcakes
Making one big cupcake


2 egg yolks

2 tbsp ghee or melted butter

2tbsp tiger-nut flour

2tbsp water-chestnut flour

1 tbsp sweet potato flour

1 1/2 tbsp arrowroot flour

1/2 tsp vanilla extract

1/2 tsp bio-carbs soda (aluminum-free)

1/8 tsp Himalayan salt

3 tbsp of warm water


❤️ Mix all dry ingredients together well and set aside;

❤️ Mix ghee/butter with vanilla extract and warm water;

❤️ Add mixed wet ingredients onto dry ingredients and mix them together well.

❤️ The mixed should be a bit runny and smooth.

❤️ Pour the mixed solution onto cupcake cup or bowl. Then cook in microwave for two minutes. If you decided to divide the solution to make two cups (see photo), I suggest 1 minute for each cup, and cook one cup at a time for the best result.

Published by Souk Phaiboun

Hi, my name is Souk Phaiboun, I a proud survivor of multiple Autoimmune conditions such as Systematic Scleroderma with lung involved, Lupus and Fibromyalgia. I am also a certified Functional Nutrition Therapy Practitioner (FNTP). Based on my knowledge as functional Nutrition Therapist and my personal experiences, I have crafted an online program to transform the life of people with Autoimmunity naturally. For all of you and me! to live without pain and stiffness, brain fog, fatigue, allergies, leaky gut, and all the issues that come with it. Check out my 4 Pillars strategy to reverse Autoimmune Condition Naturally, to guide you through, step-by-step. Click here to find out more https://soukhonorhealthnutrition.com/enrol/

3 thoughts on “2 minutes Egg-york, grain-free, nut-free cup-bread

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