Popular Conditions & Diets
Ingredients
10
Time
15m
Serves
6
Recipe by Megan Horsley
Ingredients
10
Time
15m
Serves
6
3
Eggs
divided
1/2 cup
Cashew Milk
(or another milk alternative)
1/4 cup
Almond Flour
1 tsp
Vanilla Extract
1 tsp
Almond Extract
2 Tbsp
Almond Butter
3 Tbsp
Coconut Sugar
6
Rice Paper Wraps
2 Tbsp
Sliced Almonds
1 tsp
Icing Sugar
1
Preheat the airfryer or convection oven to 350°F.
2
In a large shallow bowl, whisk two eggs and milk together.
3
In a separate bowl, add the remaining egg, almond flour, vanilla extract, almond extract, almond butter and coconut sugar. Mix well.
4
Take one rice paper and dip it in the egg and milk mixture, being sure to coat well. Place on a cutting board and dollop about one tablespoon of the almond mixture into the middle. Fold over the sides to make a parcel–fold the left over to the right side, the right side over to the left side, the bottom side up to the top and then fold the top down just over the middle. Place on a parchment lined baking sheet, seem side down. Repeat with the remaining rice paper until all ingredients are used.
5
Top the croissants with the sliced almonds.
6
Bake for 15 to 17 minutes, or until the croissants look crispy. Keep an eye on them as they bake as all ovens vary.
7
Garnish with icing sugar, is desired. Best enjoyed immediately. Enjoy!
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
