I miss you guys! What’s happening? What’s new? How’s your pumpkin carving/Halloween costuming/PSL consumption going this year?

We are a bit of a Halloween-neutral family. We will dress up if there’s a party to go to, take the kids trick-or-treating, buy a few pumpkins and hit the fall festival scene, but we don’t love Halloween. We like it just fine, but it’s not our favorite holiday. I am always last minute with the costumes and the candy and what not. This year E had planned on being a ghost (BEST DIY COSTUME EVER, SCORE!) but changed his mind and now wants to be a plane (!!?!?! How do I make that!?!) So now the plan is make a cardboard plane, and then little L can go along and dress as a cloud. We’ll see if this plan actually goes forward.

Making these cheesecake bites provided me the perfect opportunity to continue procrastinating on the costumes this week. There was a last minute opportunity to bring a dessert to our house church and I wanted to make something pumpkin-y, but not TOO pumpkin-y, if you know what I mean. Dessert spreads can really be pumpkin overkill this time of year.

The first thing that came to mind was to pumpkin-ize this old recipe for chocolate-covered cheesecake bites. I remember really loving them the first time around and I thought they’d be a great bite-size party treat. I tweaked the recipe a bit and everything turned out perfectly. I love when that happens!

If you are grain-free or gluten-free, you can still make this recipe. Try Carrie’s grain-free graham crackers or  Shauna’s gluten-free graham crackers. If you are dairy-free/vegan/paleo, I feel for you, I love you, but this one’s not gonna work for you. BUT, behold these amazing-looking vegan pumpkin cheesecake pops! They look very similar and would totally work for you, yay! Everyone’s tummies are happy.

5.0 from 1 reviews

Pumpkin Cheesecake Bites

 

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Prep time

10 hours

Cook time

1 hour

Total time

11 hours

 

adapted from Handle the Heat makes about 36 squares

Author: Oven Love

Recipe type: Dessert

Serves: 36

Ingredients

• 1 cup graham cracker crumbs (regular, gluten-free or grain-free as needed)
• 1 stick butter, melted and cooled
• 8 oz cream cheese, at room temperature
• 5 oz mascarpone cheese, at room temperature (substitute more cream cheese here if you prefer)
• ½ cup granulated sugar (I used coconut sugar, you could use date sugar as well)
• ½ cup plain yogurt or sour cream
• ½ cup pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 16 ounces chocolate for melting (refined-sugar free, if necessary)
• 4 tablespoons coconut oil
• more crushed graham crackers, for topping

Instructions

1. Preheat the oven to 350 degrees. Line an 8×8 square baking dish with foil and grease with butter or non-stick spray.
2. To make the crust: Combine graham cracker crumbs and butter in a small dish. Press mixture evenly into your pan and bake 8-12 minutes, or until light golden and fragrant.
3. Reduce oven heat to 325 degrees.
4. To make the filling: Beat cream cheese, mascarpone (if using) and sugar with an electric mixer until smooth, 2-3 minutes. Add in yogurt/sour cream, pumpkin, eggs, vanilla, cinnamon and nutmeg and beat until just combined. Pour mixture over the crust and bake 35-40 minutes or until the cheesecake is slightly puffed and the center is set. Cool to room temperature on a wire rack.
5. Refrigerate until chilled (about 2 hours) then place in the freezer, 8 hours or overnight.
6. To coat: Once the cheesecake is frozen, lift it out of the pan and gently peel away the foil. Using a sharp knife, cut the cheesecake into 36 squares. Place in the freezer until you’re ready to dip them.
7. Melt the chocolate and coconut oil in the microwave or double-boiler until smooth. Place parchment paper on a baking sheet. Dip the squares, one at a time, in the chocolate. Let the excess drip off and place on the prepared sheet. Top with graham cracker crumbs, if using. Then refrigerate or freeze until the chocolate is set.
8. Trim excess chocolate, if necessary, and serve cold. Store in the refrigerator or freezer in an airtight container.

3.1.09

It’s been a minute since I posted a savory recipe, hasn’t it? It’s been all juice concoctions and coffee cake and pancake stacks up in here lately.

It’s a lot easier to post things like fat pancakes and banana bread that  I can photograph during nap time than it is to catch a photo of what we’re actually eating for dinner. (All my food bloggers out there know what’s up.) I have lots of savory meals I’d love to share with you, I just have to figure out the logistics.

I have a bit of a thing with breakfast/breakfast-for-dinner foods. More specifically, baked eggs. The last savory item you saw here on Oven Love was Baked Eggs with Spinach and Bacon, which is a no-brainer combination that I had to share. If you haven’t tried those yet, add ’em to your list- you won’t be sorry.

Now here I am putting a whole skillet of baked eggs in your face. Can you blame me, though? I would eat a tree branch if it were covered with runny egg yolk. (Ugh, please, no one take me up on that.) Dippy eggs for life!

You guys this is a ONE DISH meal. All you need is the skillet. Hallelujah for less dishes! I am the queen of the giant, everlasting dish pile. If you’ve ever spent more than an hour or two at my house, you’ve seen it. You also might have seen it here.

It is also a FIVE-ingredient meal (if you don’t count the cooking fat, salt and pepper). Win.

By the way, I have been toying with the idea of writing an e-cookbook of five-ingredient meals. The recipes would be whole-food, grain-free and labeled as Paleo/GAPS/Whole 30/Blah-Blah-Blah.  Meals like this one that are simple, but not bland. Easy, but still interesting.

Is that something you guys would be into?

Because if you’re into it, I’m into it! I feel like I’ve gotten into a bit of a same-old-same-old rut with the blog and I need a new project to inspire me. If that idea sounds lame and you want me to just continue posting and keeping things normal, then I’m cool with that, too. I just want us all to be a big, happy family with full, happy bellies.

If you have any other cool ideas you think I should take on, share those with me, too! I’d love to hear about them.

Also, a few more things about this meal:

• You can swap out the salmon for any other hearty fish or meat (or even more veggies)
• You can substitute kale, spinach or another dark leafy green for the chard
• You can use pre-cooked salmon for a meal that comes together even faster
• You should probably smother this with mashed avocado, just to be safe

Salmon, Swiss Chard and Egg Skillet

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Oven Love

Recipe type: Main Dish

Serves: 4

Ingredients

• 4 tablespoons butter
• 12-16 ounces fresh salmon (or other hearty fish)
• 1 onion, sliced
• 1 bunch Swiss Chard, chopped (stems included if you like them)
• 1 clove garlic, minced or grated
• salt and pepper
• 4-6 eggs
• fresh herbs for garnish (optional; I used a bit of basil on top)

Instructions

1. Heat a cast iron skillet over medium heat and preheat your oven to 375 degrees.
2. When the skillet is warm, add the butter until it sizzles. Add the salmon and cook on both sides until it flakes easily with a fork, about 5 minutes per side (depending on how thick your salmon is). Set the salmon aside. **You could also use previously cooked salmon to make this an even faster dinner.**
3. Scrape any bits of salmon skin off of the pan and add more butter, if needed. Fry the onion in the butter until it begins to soften. Add the chard and continue cooking until it wilts. Then add the garlic and season with salt and pepper. Continue cooking until the vegetables are soft.
4. While the vegetables are cooking, flake the salmon into large chunks with a fork. After the veggies are cooked through, add the salmon to the skillet. Give it one gentle stir to incorporate.
5. Crack the eggs on top of the salmon mixture. Put the whole skillet in the preheated oven and cook until the eggs are set to your liking (anywhere from 5-15 minutes). Check them often so you don’t overcook and serve immediately out of the oven.

3.1.09

I think my kids are getting sick of bananas.

They used to eat them up non-stop, but not lately. No interest at all. Whole bunches used to disappear in a day or two, but now all my bananas are sad, neglected and brown. But that means I get the chance to give them a new life as banana bread, so really, I’m not complaining. I just think it’s weird. I mean, who gets sick of bananas? They are awesome.

Well actually, you know what? I vaguely remember my mom telling me that I used to love bananas as a child and then I refused to eat them again until I was like 19. So.. maybe they were doomed from the start? Oh, and I also hated coconut forever and always, until like 3 years ago when it became my BFF. If you asked my pre-2010-self to eat this bread, I would have definitely said no.

If you asked me to eat this bread right now, I stop you mid-question and help myself.

This banana bread is like a coconut triple threat- coconut oil, coconut flour and shredded coconut all in one place. Drink it with a glass of coconut milk, slathered with coconut butter and you might explode. Or you can just be a normal person and eat it plain. Or toasted with some yummy grass-fed butter. Do what you want, no one’s watchin’!

Are you guys fans of baking with coconut flour? It took some getting used to for me, but now it’s my go-to flour. I love that a little goes a REALLY long way. I mean.. that stuff can suck up some liquid!

Wait! Before you go, this thought just hit me- this bread would be great for cutting into cubes, toasting and then making a parfait with coconut whipped cream, and maybe some fresh pineapple or mango? How great does that sound? I will definitely be looking into that for you ASAP. I want that in my belly now.

Anyone else have an inspired banana-bread-related idea? I’m all ears.

4.8 from 33 reviews

Coconut Banana Bread (GAPS, Paleo, Grain-free)

 

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adapted from- http://nourishedandnurtured.blogspot.com/2011/04/banana-bread-gaps-legal-grain-and.html

Author: Oven Love

Serves: 12

Ingredients

• ½ cup coconut oil, melted and cooled (ghee can be used here as well)
• ½ cup raw honey
• ¾ teaspoon sea salt
• 6 eggs (room temperature is best)
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure almond extract (optional)
• ¾ cup coconut flour
• 2 bananas, mashed
• 2 tablespoons shredded or desiccated coconut

Instructions

1. Preheat the oven to 350 degrees. Prepare a standard loaf pan with coconut oil.
2. In a small bowl, combine the coconut oil and honey.
3. In a large bowl, whisk the salt, eggs, vanilla extract and almond extract. Whisk in the coconut oil and honey mixture. Next, whisk in the coconut flour until completely combined with no lumps. Lastly, stir in the mashed bananas.
4. Pour the batter into the prepared loaf pan and top with the shredded coconut.
5. Bake for 45-50 minutes or until a toothpick comes out clean. If your coconut topping is browning fast, tent some aluminum foil on top to prevent burning.
6. Let cool completely (or as long as you can wait!) before removing from the loaf pan and serving. Keep refrigerated.

#version#

Feels good to be home.

Feels good to be home alone, with no babies. Just for the day.

Feels good to do some cooking, take some pictures and be leisurely about writing a blog post.

(Also feels good to watch old episodes of Friday Night Lights while I do.)

The kids and I were traveling and visiting family for the last two weeks, and we were lucky enough to have my parents come back to spend the July 4th holiday with us. While they were here, we went down to Lane Southern Orchards for their celebration. They’re a huge producer of peaches here in GA and they make an awesome peach cobbler. Since I’m on GAPS, I couldn’t enjoy Lane’s cobbler while we were there, so the idea of a grain-free cobbler has been bouncing around in my head for a few days.

Today, since I’m home alone, I finally had the chance to mess around in the kitchen. I took one bite and I knew I had to sit right now and blog the recipe right away.  Now, I’m not a real Southerner, and I haven’t had many cobblers in my life, but the taste and texture of this recipe is just what I expected a cobbler to be.

This is one of those grain-free recipes that I think anyone (grain-free or not) would enjoy. You can rest easy serving this to a wide range of guests- it’s grain-free, gluten-free, dairy-free if you want, paleo, full GAPS, vegetarian and vegan-adaptable if you want.. really simple and crowd pleasing. Great choice for a summer potluck if you bake it in an 8×8 pan- or you can bake it in ramekins I did (in the hopes that I wouldn’t eat the whole thing in one sitting. I’m doing good on that so far, but it’s touch and go.)

This would be delicious served with ice cream, whipped cream or coconut whip (I actually meant to top it with coconut whip, but it’s too hot in my house to make any. The A/C is out so it’s kinda roasty in here).

I feel like maybe these cobblers are my little grain-free ode to Georgia.. we’re 5 weeks away from leaving and I’m starting to get sentimental about the place. Sentimental meaning I am eating a whole lot of peaches, saying a lot of y’alls, listening to Down Home Girl on repeat and seriously watching too much Friday Night Lights.

And tonight, I’ll be eating cobbler while I watch, y’all. Georgia forever.

4.7 from 12 reviews

Grain-Free Peach Cobbler (Paleo, GAPS)

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Adapted from The Healthy Home Economist- http://www.thehealthyhomeeconomist.com/no-grain-peach-cobbler/

Author: Oven Love

Recipe type: Dessert

Serves: 4-6

Ingredients

• 2 cups peaches; peeled, pitted and sliced
• ¼ cup filtered water
• 4 tablespoons butter (I use KerryGold) or coconut oil
• ¾ cup almond flour (I use Honeyville)
• 1 egg
• ¾ cup full-fat coconut milk or heavy cream
• ¼ cup plus 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• cinnamon and nutmeg, for topping
• full-fat coconut milk, heavy cream or ice cream for topping

Instructions

1. Preheat the oven to 350.
2. In a saucepan, add peaches and water. Bring to a boil, reduce heat and simmer for about 10 minutes.
3. Meanwhile, slice the butter into pieces and place them into 4-6 small ramekins or an 8×8 baking pan. Place the ramekins or baking pan in the oven and let the butter melt.
4. While the butter is melting and peaches simmering, mix the almond flour, coconut milk/cream, egg, honey and vanilla until well-combined.
5. Remove the baking dishes from the oven and pour the batter on top of the butter and do not mix. Drain the peaches and spoon them evenly over the mixture. Sprinkle cinnamon and nutmeg over the top.
6. Bake the cobbler for 25-30 minutes or until they look brown and bubbly.
7. Serve warm with a drizzle of full-fat coconut milk, heavy cream or ice cream.

3.1.09

The scene in my kitchen at 6:30AM this morning:

Two half-dressed kids are clamoring at my feet for their milk cups to be filled. Three-year-old Elliott climbs up into the helper tower, discovers the pan of coffee cake and yells, “LUCY! CAKE FOR BREAKFAST!” She squeals and nods her head to tell us she’s on board. I cut them each a small piece, they chomp away quietly, and then stick out their little hands for more. And so the day begins.

I think one of the best mom tricks for getting your kids to eat a little healthier is to give their food cool names. This definitely isn’t “cake” in the normal, American sense of the word, but in our house right now, it’s a treat. Especially at 6:30 AM. I feel good about all the ingredients, so I’ve got no problem serving them this kind of cake for breakfast.

The cake’s main ingredients are coconut flour, eggs, coconut oil, squash puree, a little honey and some spices. I get my coconut flour and oil from Tropical Traditions. On top is a “crumb” topping of chopped nuts, coconut oil, cinnamon and some coconut sugar. This is a lovely cake for snacking- it’s moist, but sturdy- it’ll hold up well in lunch bags or stuffed quickly into your purse when you’re on the go. It’s great with some fruit and yogurt in the morning, or on your brunch table; the perfect match for your afternoon tea or as a late-night snack without the guilt.

I have missed cake since I’ve been on GAPS. I know there are GAPS-legal cake recipes out there.. but it’s not like I can be eating cake all the time just because it’s technically legal. So a little coffee cake like this is just what the doctor (nutritionist?) ordered for me this week. I just have to work on my self-control and try not to eat more than one (or two) pieces a day.

I guess I can always call in my little people to help out with that. Cake for breakfast!

Coffee Cake (grain-free, gluten-free, paleo, GAPS)

 

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Author: Oven Love

Recipe type: dessert, breakfast

Serves: 16

Ingredients

• ½ cup coconut flour, sifted or lumps removed with a fork
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• ½ teaspoon fresh grated nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• 6 eggs at room temperature
• ¼ cup coconut oil, melted and cooled or very soft
• ½ cup honey
• ½ cup squash puree (any squash will do; summer or winter. I used acorn squash that I had frozen. You could also use pumpkin, carrot, apple, pear, etc.)
• 1 teaspoon pure vanilla extract
• ½ cup nuts, chopped (I used walnuts and pecans)
• 2 tablespoons coconut or date sugar (you can substitute honey to be 100% GAPS legal, but the topping will be a little stickier)
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees. Prepare an 8×8 baking dish with parchment paper.
2. In a large bowl, combine coconut flour, baking soda, sea salt and spices. Make sure there are no large lumps of coconut flour.
3. In a medium bowl, whisk eggs, coconut oil, honey, squash puree and vanilla extract until well combined.
4. Pour the liquid slowly into the dry ingredients, whisking well. Continue to whisk until the mixture begins to thicken up. Pour the batter into the prepared pan.
5. In a small bowl, mix the nuts, coconut sugar, coconut oil and cinnamon. This is your topping. Sprinkle evenly over the batter in the pan.
6. Bake for 30-35 minutes until golden brown and a toothpick comes out clean. Cool before serving and keep in an airtight container.

#version#

We like eggs.

You might already know that. (The backyard chickens are a dead giveaway, no?)

Since we’re moving, we said our goodbyes to the chickies a few weeks ago and they moved in with our friends across town. We no longer have eggs 24/7, which feels really weird. And it means I have to BUY eggs, just like everyone else. Not only do I have to buy them, but I have to buy them in flats (2 1/2 doz) instead of dozens because we can seriously tear. up. some. eggs.

Sometimes I get two flats at a time. And they disappear. Because we really like eggs.

My personal preference is a runny yolk, but not too runny. I like it where it just oozes slowly down your plate and you can dip stuff into it. YUM. Baked eggs are a perfect way to get my fix in this department (although I cooked them just a bit harder than I like in the ones pictured).

You can’t see it too well in the photos, but there’s spinach and bacon hiding underneath those eggs. An awesome surprise to find at the bottom of your breakfast dish. Or lunch or dinner.. or brunch, or midnight snack.

Eggs for President!

One of these dishes was filling enough for one person, but if you’re serving it alongside something else, I’d suggest splitting it up into 4 smaller ramekins. Add some toast/fruit/yogurt/salad and you can spread that meal a little further.

And let’s not forget to mention the cheese. I used raw cheddar, but I think fontina, havarti (GAPS-friendly), parmesan or gruyere would all be excellent choices. You can also skip the cheese entirely, if that’s your thing. The eggs can hold their own.

5.0 from 1 reviews

Baked Eggs with Spinach and Bacon

 

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Author: Oven Love

Recipe type: Breakfast, Brunch

Serves: 2-4

Ingredients

• 4 slices of bacon
• 4 cups fresh spinach
• 1 cup of shredded cheese (I chose raw cheddar)
• 4 eggs
• ¼ cup heavy cream or coconut milk (optional)
• chopped fresh parsley, for serving

Instructions

1. Preheat oven to 400 degrees and butter 2-4 small oven-safe dishes.
2. In a hot skillet, cook bacon until crisp. Set aside. In the same skillet, wilt the fresh spinach.
3. Fill the dishes with the spinach, then top with the bacon (I suggest crumbling the bacon a bit- I left mine in small strips and I would have rather had it crumbled or chopped). Add a bit of the cheese (reserving some to top the eggs), then add the eggs on top of that. Pour a bit of cream on top of the eggs, then add the remaining cheese. Season with salt and pepper.
4. Bake for 15-20 minutes, depending on how set you like your egg yolks. I would check them around 10 minutes (especially if you like your eggs runny).
5. Top with the parsley and serve immediately.

#version#

I might need a Paleo baking intervention. I’ve gotten the hang of it now and the treats are flowing freely again in this house.. but my tummy troubles have not disappeared. (They are still undiagnosed.. go here for more of my story.) Now my wheels are turning again, trying to figure out why.

I thought that changing things around, doing things the Paleo/gluten-free/lots-of-other-stuff-free way that things might work themselves out. And now, I’m thinking maybe I need to go further.. more drastic.. start from scratch and heal (aka GAPS or something similar). I’m trying to figure out what more I can do.

But I’m realizing now that I can’t do it.

I can’t heal myself. I can’t do this in my own power. I believe in a God who heals. The God who came to earth and died for me, who goes before me and stands beside me. The God who changed my heart- I certainly didn’t change it myself. So why am I believing that I can change myself now?

“Agree with God and be at peace; thereby good will come to you. Receive instruction from his mouth, and lay up his words in your heart. If you return to the Almighty you will be built up; if you remove justice far from your tents, if you lay gold in the dust … then the Almighty will be your gold and your precious silver. For then you will delight yourself in the Almighty and lift your face up to God. You will make your prayer to him and he will hear you, and you will pay your vows. You will decide on a matter and it will be established for you and light will shine on your ways.” Job 22:21-28

It is easy to get bogged down in the day-to-day issues of life and believe that if we just tried harder, if we just planned better, if we were just better people that things would go our way. But the truth is that God is the perfect planner and his perfect plan for us has been in motion since before there was time. He is good and his plan is good, even if we can’t see it (or if we have a different definition of the word ‘good’). His word says that if we agree with him, good will come to us- but it doesn’t say when. Maybe it won’t be until Heaven, but it will come; so long as we believe in him and his promises.

So maybe I will try another approach to healing, maybe I won’t. I don’t know now. But I know I will be spending time with the Lord, talking and listening. Trusting in the one who knows suffering better than any man. And rejoicing because I know the end of the story (spoiler alert: it’s a happy one. :))

Apple Cinnamon Muffins (Gluten-Free, Grain-Free, Paleo)

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

original recipe here at Delighted Momma- http://www.delightedmomma.com/2013/01/flourless-apple-cinnamon-muffins.html

Author: via Delighted Momma

Recipe type: Baked Goods

Serves: 12

Ingredients

• 2 cups of almond meal
• 3 eggs
• 1 cup of unsweetened applesauce
• ¼ cup of maple syrup
• 1 tbs of cinnamon
• 1 tsp of baking powder
• 1 tsp of baking soda
• 2 tsp of vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Blend the eggs together in a separate small bowl.
3. Mix together all the above ingredients and slowly stir in the blended eggs.
4. Pour the batter evenly into 12 muffin baking cups.
5. Cook 20-25 minutes until the tops are golden brown.

3.1.09

Sweet potatoes, bacon, poached eggs.

My darlings.

I have been eating this combination regularly for weeks and I just can’t get enough. I am a like a bottomless pit of eggs and bacon- the vegetables are just thrown in for variety and nutrition (and because we would go bankrupt eating pastured bacon every day). These three ingredients are always in my house, so this is one of my favorite go-to meals when I haven’t planned ahead (I told you I need to take my own meal planning advice).

Have you ever poached an egg? You don’t have to poach the eggs for this meal if you don’t want to. (I am certainly not against frying them, you know me.) But why does poaching seem so fancy? It’s really just dropping an egg in some simmering water for a few minutes and scooping it out. I was scared of doing it until I bit the bullet and tried it out.. now it’s my go-to method.

I would gladly fry my eggs up in some butter, but I still haven’t mastered the art of frying eggs in stainless steel pans without breaking the yolks (there you go.. my secret’s out). So poaching the eggs is actually the lazy way in my house. We take our eggs seriously so I don’t want to risk wasting one on an already-doomed experiment in stainless steel. Is there any magical tip out there that I need to know? I mean, I’m cool with eating poached eggs all the time, but a girl needs a fried egg now and then, too.

Three more things:

1) I called this Sunrise Breakfast Hash because Sweet Potato, Yellow Pepper, Turnip, Onion and Bacon Hash was just not happening. Also, because it’s bright and sunny looking..

2) If I have spinach or arugula or another leafy green around, I will top it with the hash and egg for a yummy salad- no dressing required!  You can also add other root vegetables to the mix if you don’t like turnips- try rutabagas, parsnips or butternut squash if you like.

3) I am really not trying to make all of my food look like hearts (see the butter on these muffins?). It’s just happening spontaneously (except for my Valentine’s veggies). But feel free to take it as a secret love message. XOXO!

Sunrise Breakfast Hash with Poached Eggs

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Oven Love

Recipe type: Breakfast

Serves: 2

Ingredients

• 4 slices of thick cut bacon (pastured/grass-fed if you can find it)
• 1 sweet potato or yam, peeled and chopped
• 1 turnip, peeled and chopped
• 1 onion, peeled and chopped
• 1 yellow or orange sweet pepper, seeded and chopped
• water or broth/stock
• 2-4 fresh eggs (they poach better)
• 1 tablespoon apple cider or white vinegar
• salt and pepper to taste

Instructions

1. Cook the bacon until crisp. Let cool; chop or crumble, then set aside.
2. Using the bacon grease, lard, coconut oil or grass-fed butter (like Kerrygold), heat a saute pan (that has a lid) over medium heat. Add the sweet potato, turnip, onion and sweet pepper and saute for a few minutes until the mixture begins to brown.
3. Add some water or stock to the pan. It should be hot enough that it begins to steam. Put the lid on the pan and let the vegetables cook until tender (the sweet potatoes will take longest. check them with a fork to make sure they are soft). You may add more liquid if necessary. Be sure to stir it around so the vegetables don’t stick or burn.
4. While the vegetables are cooking, put a small saucepan filled ⅔ full with water on the stove and bring to a simmer. Add the vinegar. Do not bring to a full boil. When the water is just simmering, drop in your eggs carefully by a large spoon or measuring cup, one at a time. They will spread a bit and some foam will rise to the top of the water- that is normal.
5. Cook until your desired doneness- 6-7 minutes for a runny yolk, 8-10 for soft cooked yolk and longer for a hard cooked yolk. Remove the eggs with a slotted spoon and let them drip dry.
6. To plate, mix the bacon with the vegetables and transfer the mixture to a shallow bowl. Top with the poached egg and season with salt and pepper. Serve immediately.

3.1.09

You guys, I bought a donut pan!

I found it at T.J. Maxx for like five bucks, so it basically jumped in my cart and wouldn’t take no for an answer. Now we can have donuts together every day!

I want to know who came up with the maple bacon combo first. I would like to shake that person’s hand. And then give them a hug that lasts too long and gets awkward. Because I love bacon and maple syrup together- it’s the work of a genius.

Maple bacon. Get on the bandwagon, friends!

As most of my treats have been lately, these are grain-free, gluten-free and paleo (as long as you use the appropriate sweeteners). These types of treats are probably supposed to be occasional.. but I ate two of them in one day. Just keepin’ it real for you. They’re good!

Are you guys enjoying the new recipes lately or did you prefer the old ones? I want to keep bringing you recipes that you would actually like to make some time. Can I get a little feedback? Be honest if you don’t like all the paleo stuff, but be kind.

These pictures keep making me lose my train of thought.. gah, these donuts were good! I love bacon and maple syrup and butter. The end.

5.0 from 4 reviews

Maple Bacon Donuts (Grain-Free, Gluten-Free, Paleo)

 

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Author: Oven Love

Recipe type: Breakfast, Baked Goods, Dessert

Serves: 6

Ingredients

• ½ cup coconut flour
• ½ teaspoon baking soda
• ¼ cup unrefined sugar (I used date sugar, you could try coconut sugar or maple sugar as well.)
• 2 eggs
• 2 tablespoons pure maple syrup
• ½ teaspoon maple extract
• 2 tablespoons applesauce
• ½ cup coconut milk or cow’s milk
• 6 tablespoons grass-fed butter (such as Kerrygold) at room temperature
• 1 tablespoon pure maple syrup
• ¼ teaspoon maple extract
• ½ teaspoon cinnamon (or more if you like)
• 3-4 pieces of bacon, cooked

Instructions

1. Preheat the oven to 350 degrees. Coat a donut pan with butter or cooking spray.
2. In a medium bowl, mix the coconut flour, baking soda and unrefined sugar. Make sure there are no lumps (break the lumps up with your fingers if you need to).
3. In another bowl, whisk eggs, maple syrup, maple extract, applesauce and milk. Add to the coconut flour mixture and mix until thick and smooth.
4. Spoon the batter into a piping bag and pipe the batter into the donut pan (You can spoon it in, but it will be messy- the piping bag makes it really easy to fill the pan). Bake the donuts for 25-30 minutes or until a toothpick comes out clean. Let cool on a wire rack.
5. While the donuts are cooling, make the maple buttercream. In a stand mixer, combine the butter, maple syrup, maple extract and cinnamon until well combined. When the donuts are completely cool, spread on the buttercream and top with bacon. Keep in an airtight container- the donuts are best eaten within a day or two.

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