Bacon!!!

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Dear Cyber-Friends,

Bacon is delicious.

Home-cured, home-made, smoked bacon from home-grown, GMO-free, organic pigs is just…the best thing ever. Seriously.

So it’s obvious I had to use it in a recipe.

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This has become my go-to recipe book for ideas of the quick and easy. I’ve already shared one of my standard recipes in this post, so now it’s time for another one: Drop Biscuits.

There’s a couple variations, but all use the same proportions of ingredients as a base, so it’s easy to mix-and-match what you want. The biscuits are a yummy snack if you’re in the mood for something more savory than a muffin, and they are a great accompaniment for soups and salads. I’ve even used them to make the most awesome mini tuna melt sliders!

I made the Bacon Biscuits this time, but since the variations are so similar and easy, I’ll give you them all at once and you can experiment as you like!

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4 Eggs

1/4 cup Bacon Drippings (Non-Bacon version: same amount of Butter or Coconut Oil.)

(Non-Bacon version: 1/4 cup Honey or Raw Sugar. This is left out for the Bacon and the Cheese versions, but I added about 1 tablespoon anyway, just because I like them with a hint of sweetness. For plain biscuits, I still add a little less than the 1/4 cup, because I don’t want them overly sweet.)

1/4 teaspoon Salt

(Non-Bacon version: for Cheese Biscuits add 1/4 teaspoon Onion Powder. I would also recommend for ANY version adding 1/4-1/2 teaspoon Garlic Powder, and maybe a dash or two of parley flakes, and whatever else you felt like.)

1/3 cup Coconut Flour

1/4 teaspoon Baking Powder

and of course, 6-8 strips Crisp Bacon, Crumbled. (Non-Bacon version: leave out, or replace with 1/2 cup Sharp Cheddar Cheese, shredded, for Cheese Biscuits.)

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To begin, preheat the oven to 400 degrees Fahrenheit because this is going to go fast.

Combine the eggs, bacon drippings, salt, garlic powder, and raw sugar, and beat it with a whisk until smooth.

Pro Tip: I’ve found that hand-whisking the eggs in coconut flour recipes really helps end result be more fluffy, since there’s no gluten to do that job and the baking powder doesn’t seem to have quite the same effect alone.

Then add the coconut flour and baking powder, and beat it more with the whisk until blended. Add the bacon crumbles and fold together with a spoon.

Drop fluffy spoonfuls onto a greased baking sheet (I used coconut oil).

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They should look something like this. The yellowness comes from yolks of our farm eggs, because our chickens get to feast on grasses and weeds.

Bake for 14-15 minutes. I did 15, but probably would have been fine with less time. Sometimes I need more. It just depends, so go low and check them before you take them out. You can always add more time if you need to.

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Yum!

They’re delicious fresh and hot from the oven, or cooled down. They’re even great when they’re cold from the fridge; and if you have leftovers, that’s where you’ll want to keep them. The high egg content means they spoil quickly on the counter, but they keep just fine for several days when refrigerated. I haven’t tried freezing them yet — since I tend to eat them all before they’d get there — but if you do try please let me know how it works out!

Happy eating, and enjoy your food!

Love,

Gegi.

Coconut and Almond Flour Peanut Butter Muffins.

Dear Cyber-Friends,

Time for another recipe! I’m going to show you how I make something that quickly became a staple of our household: Coconut Flour Muffins.

You can find the original recipe, and many others, in the very informative Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat, by Bruce Fife, N.D.

My version, a double batch with a few additions, calls for the following ingredients:

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2 tablespoons Coconut Oil

1/3-1/2 cup Raw Sugar (depending how sweet you want them)

6 Eggs

1/2 cup Peanut Butter

1/2 tsp Sea Salt

A generous dash or two of Cinnamon and Nutmeg.

about 1/2 teaspoon EACH of Almond Extract and Orange Extract (I just splash it in,so it might be a little more.)

1/3 cup EACH of Coconut Flour and Almond Flour

1/2 teaspoon Baking Powder

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Depending on the room temperature of where you live, the coconut oil made be solid, liquid, or somewhere in-between. Since it’s been a little cool in Hawaii, the coconut oil is semi-solid right now. If it’s totally solid, you’ll want to warm it up before you start.

Here’s what mine looked like in the bowl, after I chopped it up a bit in the bowl with the whisk:

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I mixed it with the raw sugar before adding anything else, to help it from getting too lumpy:

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Then I mixed in the eggs and peanut butter, and whisked until smooth:

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Then I started preheating the oven to 400 degrees (Fahrenheit), and added the salt, spices, and extracts. This might help give you an idea of how much I used, since I never bother with measuring them:

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After everything else is added and blended smooth, then you add the flours and baking powder last. The original recipe calls for all coconut flour, which is a perfectly yummy option. Just remember that coconut flour is REALLY good at absorption, so the longer it get mixed and sits, the thicker it will get.

Mix them all well, and you’ll get about this consistence:

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Perfect for dropping into muffin tins!

I always use papers in the tins, by the way, and by the time you finish filling them all, the oven should be hot.

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This makes 12 full-sized muffins. Bake for about 15 or so minutes — check if they need a minute or two longer.

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Let them cool on a rack. They peel way better if you wait!

If you aren’t going to finish them in a day or two, store them in the freezer to keep them from going bad. They last for a long time that way, and are super easy to heat up (or eat cold!), and they make a very nutritious and easy breakfast-on-the-go.

Happy eating!

Love,

Gegi.