So I ordered those too, and received free shipping, and yesterday when we returned from hiking there was a nice little box on the doorstep from Amazon. Heeheehee...
Then this morning I had two objectives: 1) to stretch the remaining few items in my kitchen by thinking of new ways to combine ingredients, thus not having to go grocery shopping for another day, and 2) looking for more uses for almond butter (since I get giant Mara Natha almond butter for like half price at Costco).
What to do? Create a million (well okay 48) miniature muffins, using what I had left in the fridge and pantry. If you could see my pantry and fridge you would think we were fasting, but we're not. I just get a kick out of seeing how long I can go between grocery shopping, and it forces me to invent new things to eat. ;-)
Mini Blueberry Muffins:
Set oven to 325 degrees.
Add to bowl:
3/4 cup cashew milk
1 cup almond butter
3 tbsp ghee (which is casein-free) or coconut oil, liquified
2 tbsp honey
1/4 cup tapioca flour
1/4 cup coconut flour, sifted
2 tbsp Vitol Egg Protein Powder
OR substitute another 2 tbsp coconut flour, sifted
1/2 tsp vanilla liquid stevia
1 tbsp vanilla extract
1.5 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
1/4 tsp guar gum or xanthan gum
Blend with electric mixer.
Add one (10 oz) package of thawed, drained blueberries
Stir to combine
I topped each with a sprinkle of shredded coconut for fun
Bake for about 12 minutes
Update: I just made these again, and I added two tablespoons of honey for my husband, who thought they should be a little bit sweeter (I just added it above). I think he was right -they were even better with that small amount of honey. Also I used frozen organic cherries this time, and I think the muffins were also better with cherries. I cut the cherries in half while they were still frozen, then let them come to room temperature on the counter. I also added some slivered almonds. We just polished them off, and let me tell you -they were so good!