EXCITING NEWS!!! This recipe has been nominated for Paleo Magazine’s best of 2013 competition for best savory recipe online–please help us out and VOTE HERE! Voting closes November 1, 2013! Thank you!
We came up with this bread recipe a month or two ago following our invitation back to the Paleo Parent’s house for another great pot luck, this time to celebrate their upcoming book, Beyond Bacon. As adamant pork lovers, we couldn’t help but make something with bacon in it. Taking Heather’s awesome orange-cranberry bread as a template, we decided to go a little further.
This was really tasty and had 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.
By the way, if you haven’t already pre-ordered your copy of Beyond Bacon, you should probably get on that. It will be here before you know it, and we wouldn’t want you to spend even a day not having it to inspire your porcine meal planning.
4 oz bacon (approximately 4 thick slices)
3 large jalapeños
6 large eggs
1/2 C ghee, melted
1 Tbsp ghee to grease your baking pan
1/2 C coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
1/4 C 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.
Place jalapeños and bacon into your food processor, and pulse thoroughly.
In a large bowl, mix together your 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.
Again, don’t forget to VOTE HERE for this recipe! Thanks again!