
I’m baaaack! And I brought bacon!
There are two recipes happening here so let’s break it down. First, the nut butter. If you’ve read this blog before, you know I like to throw nuts in a food processor and pretend like I made something amazing. So I did that again. But this time I added bacon. I know!! This is all you have to do: Make bacon, toast pecans, process them together, then own it. YOU are a fantastic cook.
You can stop here and just get a spoon. I won’t judge. But you’ll be missing out on warm, healthy, banana bread. That’s not something I recommend, but it’s your call. Top a fresh-from-the-oven slice of homemade banana bread with creamy, melty, bacon pecan butter or just quit now. Really though, your call… but no one likes quitters.
The bread. OMG the bread. It’s grain free. Do you know what that means? It means there’s no wheat flour, rice flour, oat flour, etc. in there and it still tastes incredible. I promise you, I don’t share gross. It’s not a brick loaf with a dozen eggs or a chewy, dense bread with a kazillion weird ingredients. It’s just pure, healthy goodness and the only way it could possibly get better would be to spread bacon on top. Duh.
Bacon Pecan Butter
Ingredients:
8oz unsalted pecans, roasted
8oz bacon
Directions:
Paleo Banana Bread (adapted from Against All Grain) <—this cookbook is AMAZING!
Ingredients:
3 very ripe bananas
1/2 cup light coconut milk (from can)
2 tablespoons coconut oil
3 tablespoons honey
2 teaspoons pure vanilla extract
4 eggs
3/4 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup coconut flour
1/4 cup cashew flour (or other nut flour)
Directions:
Notes:
Posted on December 29, 2013