Recipe for Crust:

• ¾ cup almond flour
• ⅓ cup brown rice flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons Puregg liquid Egg Whites
• 3 tablespoons olive oil

Filling:

• 1 cup Puregg liquid Egg Whites
• ¼ cup chopped baby spinach
• 1 tablespoon diced red onions
• 1 tablespoon diced capsicum
• Pinch of sea salt and black pepper to taste

1. Preheat oven to 160 degrees.
2. Combine crust ingredients in a medium bowl and place in a non-stick greased muffin pan.
3. Make a shallow hole in the crust to create a space for the filling and bake for 10 minutes. Remove from oven.
4. Combine the filling ingredients together and gently pour into the crust cups. Bake for 20 minutes till golden.