Here’s a savory coconut flour bread, kicked up a notch with jalapenos and bacon! It’s from a blog called That Paleo Couple. Here’s what Brent and Heather had to say, with a few notes from me….
“We came up with this bread recipe a month or two ago following our invitation to a great pot luck, this time to celebrate an upcoming book, “Beyond Bacon“. As adamant pork lovers, we couldn’t help but make something with bacon in it.
This is really tasty and has a nice spice to it. I could imagine toasting a slice of this to have in the morning with breakfast, or as a substitute for corn bread with chili or another Spanish-style dish”.
4 oz bacon (approximately 4 thick slices)
3 large jalapeños (NOTE FROM BEVERLY: try 1 or 2 first if you’re pepper-shy)
6 large eggs
1/2 Cup ghee, melted
1 Tbsp ghee to grease your baking pan
1/2 Cup coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
1/4 Cup water
- • Preheat your oven to 400ºF, and while it preheats, slice your jalapeños and set on a baking tray with your slices of bacon. Once preheated, roast for 10 minutes total, flipping bacon and jalapeño slices midway. Allow to cool slightly, and deseed the jalapeño slices. (NOTE FROM BEVERLY: wash hands thoroughly after touching jalapeno slices and seeds. They will BURN your eyes and lips if you touch them).
- • Place jalapeños and bacon into your food processor, and pulse thoroughly.
- • In a large bowl, mix together eggs, water, and ghee, and then sift in your coconut flour, sea salt, and baking soda. Fold the bacon-jalapeño mixture into the batter.
- • Grease baking dish with the tablespoon of ghee, and add batter. Bake at 375ºF for 40-45 minutes, until a toothpick can be cleanly inserted and removed. This bread is delicious, but as it is very heavy on egg, it is best to keep refrigerated for storing if it doesn’t all get eaten in one sitting”.
Here’s a final note from Beverly…. This could BE breakfast, with all these eggs and bacon. Maybe serve with veggies such as green beans or a nice salad and you’re good to go!