Every Friday I like to post a photo that I took that week that makes me happy. It was Fried-Egg Friday this morning and my husband made a combo of scrambled and fried eggs to please everyone. I looked over at Duke's plate and noticed his egg was smiling at me!
We are still 100% gluten-free and loving it. The muffin is a banana-carrot-walnut-chocolate chip recipe I adapted from this cake recipe. I increased the bananas to 4, added 1.5 cups of shredded carrots, 1/2 cup walnuts, and 1/2 cup dark chocolate chips (for the kids ;-) ), and didn't add any of the extra sweetener. Baked at 350 for approx. 30 minutes. Delicious and healthy! I love almond flour.
Do you want to download my favorite CoffeeShop Actions or Design Elements in one convenient zipped file AND help support this blog? Just click here for my action pack or here for a download of some of my most popular design elements, storyboards, and textures.