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By :The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty |
Course | Dessert |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Dessert |
Duration | 15-30 min |
Cooking Technique | Pressure Cook |
Main Ingredient | Almond Flour, Almonds, Blueberries, Eggs |
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
4 servings
|
Ingredients
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CALORIES: 345 | FAT: 26g | PROTEIN: 16g | SODIUM: 338mg | FIBER: 6g | CARBOHYDRATES: 28g | SUGAR: 6g
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I notice number 3 in the instructions says pour 1 cup. 1 cup of what. I take it that it is water the recipe is calling for in the bottom of the Instant Pot with the rack on top before you put the jars of cake in. Also I was wondering just what is erythritol?
I don’t know about the 1 cup but erythritol is a natural sweetener that can be purchased at a health food store like Sprouts or Whole Foods.
Just wondering, if we don’t want to use chemicals or fake sugar in our recipes, will this recipe work with natural sugar as well?
Hi, I don’t understand step 3 “pour 1 cup” for the blueberry almond mason jar cakes. Do you add water to steam?
Thank you!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group – http://bit.ly/33CmKvM
Just not for me. I can see why some would like it though.
Thank you very much for this wonderful dish idea! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K