Recipes

Birthday Peach Bellini

Birthday Peach Bellini

It’s a long-lived tradition in our family that on someone’s birthday, that person gets to pick what’s for dinner that night. For many years, there was a particular Italian restaurant that all of Michelle’s kids chose to go to for their special days. Of course, a birthday dinner would not be complete without a special drink to go with the meal. The choice always ended up being a virgin peach Bellini—and boy, was it delicious! However, as you could assume, that one was loaded with sugars and syrups that simply aren’t friendly to our guts at this point in our lives. We’ve created this straightforward but no less delicious rendition that we think brings just the right amount of fancy and ease to any special occasion.
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Ingredients

yield: 2 (8-ounce [240-ml]) servings

  • 8 oz 224 g fresh or thawed frozen sliced peaches
  • 1 cup 240 ml sparkling apple juice
  • 2 ½” [1.3-cm]-thick slices fresh peaches, for garnishing (optional)
  • Fresh raspberries for garnish (optional)

Instructions

  • Place the 8 ounces (224 g) of peaches in a medium measuring cup or a narrow widemouthed Mason jar and use an immersion blender to puree them.
  • Alternatively, you can use a blender or small food processor to create this puree.
  • Once the peaches are smooth, divide the puree evenly between two champagne flutes or glasses of your choosing.
  • Pour ½ cup (120 ml) of the sparkling apple juice into each flute.
  • Use a swizzle stick to mix the peach puree with the apple juice, gently so as not to lose the fizz, until they’re combined.
  • Garnish each glass with 1 slice of peach (if using) and fresh raspberries (if using), and enjoy.
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Course; Fruit / Smoothies
Diets; Paleo

Creamy Mango-Lime Smoothie

Creamy Mango-Lime Smoothie

If a shake and a smoothie had a baby, we think this would be pretty close to what that baby would look like. This creamy smoothie is loosely inspired by the traditional mango lassi that you’ll find in almost every Indian-style restaurant. Indian food is something we both love, and ordering a mango lassi to share is definitely one of our favorite “worth it” foods. While that lassi is not Paleo in any way, shape or form, it’s a perfect accent to spicy curry, and we’ve really grown to love the drink as a rare treat. But in order to give our tummies something they’ll love more frequently, we developed this dairy-free and refined sugar–free rendition that we absolutely love. It comes together quickly and is delightfully refreshing, especially paired with a spicy meal of your choosing.
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Ingredients

yield: 2 (10-ounce [300-ml]) servings

  • 1 cup 165 g roughly chopped fresh mango
  • 1 cup 240 ml dairy-free vanilla yogurt
  • ½ cup 120 ml plain unsweetened almond milk
  • 2 tbsp 30 ml pure maple syrup
  • ⅛ tsp fine sea salt
  • Juice of 2 2-oz [56-g] limes, plus additional if needed
  • ¼ tsp ground cardamom plus additional if needed
  • 1 tsp lime zest optional

Instructions

  • In a deep bowl, combine the mango, yogurt, almond milk, maple syrup, salt, lime juice, cardamom and lime zest (if using).
  • Using an immersion blender, puree the ingredients until everything is smooth and well combined.
  • Alternatively, you can place the ingredients in a blender and puree them.
  • Taste the smoothie and add more lime juice or cardamom to your liking.
  • Pour the smoothie into two 10-ounce (300-ml) glasses and enjoy.
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Course; Smoothies
Diets; Paleo

Green Chili Frittata

Green Chili Frittata

Green chili has a permanent seat at every family gathering on Michelle’s side of the family. It’s always delicious and an effective way to feed a crowd. Our question was, Why limit that delightful flavor just to dinner? Thus, the green chili frittata was born. This dish brings all the best aspects of green chili and combines them with the eggy goodness that a big breakfast demands. It’s spicy, creamy and very filling. There’s enough to feed the family here, so we hope you’ll gather around the table and enjoy it together, just as we have time and time again.
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Ingredients

yield: 6 servings

toppings

  • Chipotle-Tomatillo Salsa
  • Thinly sliced avocado
  • Thinly sliced green onions
  • Thinly sliced radishes
  • Thinly sliced olives

Instructions

  • Preheat the oven to 400°F (204°C).
  • In a large bowl, whisk together the eggs, sour cream, ghee, salt, green chilies, cumin, onion powder, garlic powder, chipotle chili powder and two-thirds of the cilantro.
  • Whisk the ingredients well to ensure all the eggs are fully combined.
  • Set the egg mixture aside.
  • Heat a 10-inch (25-cm) cast-iron skillet (or another nonstick, oven-safe skillet) over medium heat.
  • Add the avocado oil.
  • Add the potatoes and toss them to coat them in the oil.
  • Sauté the potatoes for 7 to 10 minutes, stirring them occasionally, until most of them have a nice golden color.
  • Add the onion, bell pepper and diced green onions, stirring to mix everything well.
  • Sauté the mixture for 5 to 6 minutes, until the onions and the bell peppers are soft.
  • Remove the skillet from the heat.
  • Whisk the egg mixture one last time and pour it over the ingredients in the hot skillet, stirring everything together slightly.
  • Place the skillet in the oven and bake the frittata for 15 to 17 minutes, or until it’s firm and the center is no longer jiggly.
  • Remove the frittata from the oven and let it cool slightly, then garnish it with the remaining one-third of the cilantro, Chipotle-Tomatillo Salsa, avocado, sliced green onions, radishes and olives.
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Course; Eggs
Diets; Paleo

Quick ’N’ Easy Sausage Breakfast Tacos

Quick ’N’ Easy Sausage Breakfast Tacos

Tacos are one of our love languages, and we believe there’s no time of day that a taco won’t improve. Enter breakfast tacos. These are surprisingly quick and easy to make and hit the spot when you can’t find any taco trucks near you in the morning. We think they’re the perfect option to whip up for yourself before heading out for the day. Not to mention that the cassava flour tortillas are the best gluten-free tortillas we’ve ever eaten—you won’t miss wheat tortillas. We hope these fuel your mornings just as well as they’ve fueled ours!
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Ingredients

yield: 2 tacos

tortillas

  • 1 cup 133 g cassava flour
  • ½ tsp fine sea salt
  • 3 tbsp 36 g organic vegetable shortening
  • ½ cup 120 ml plus 2 tbsp (30 ml) warm water

filling

toppings

  • Garlic-Dill Pickled Onions
  • Avocado sliced ¼” (6 mm) thick
  • Chipotle-Tomatillo Salsa
  • 2 tsp 1 g roughly chopped fresh cilantro (optional)

Instructions

  • To make the tortillas, combine the cassava flour, salt and shortening in a medium bowl.
  • Work all the ingredients together with your fingertips until you have a crumbly mixture.
  • Add the water and stir the dough mixture with a wooden spoon until it comes together in a ball.
  • Divide the dough into eight balls and you will have the perfect tortillas for soft tacos; or divide the dough into twelve balls for smaller street tacos.
  • You will need only 2 tortillas for this recipe, but now you have plenty of extra tortillas for all of your other taco endeavors.
  • Take 1 dough ball and knead it between your hands, then place it between two pieces of 8 x 8–inch (20 x 20–cm) parchment paper.
  • Flatten the dough ball with a tortilla press, roll it out with a rolling pin or flatten it with a small baking sheet.
  • In a dry medium cast-iron skillet over medium-high heat, cook the tortilla for 1 to 3 minutes, until bubbles start to form.
  • Flip it over and do the same for the other side.
  • Remove the tortilla from the skillet and place it on a paper towel.
  • Repeat this step with the remaining dough balls.
  • You can stack the hot tortillas on top of each other or allow them to cool before stacking them.
  • The tortillas will be stiff after they come off the heat, but they will soften up as they cool.
  • Store any unused tortillas in an airtight bag in the refrigerator for up to 5 days.
  • To make the filling, heat a medium cast-iron skillet over medium heat and add the avocado oil.
  • Add the sausage and cook it for 3 to 4 minutes, stirring it occasionally, until it is warmed through and slightly crispy.
  • While the sausage is browning, crack the eggs into a small bowl.
  • Add the cumin, chipotle chili powder and salt, then whisk the ingredients together.
  • Once the sausage has warmed and browned, add the eggs over the sausage and let them cook until they reach your desired doneness.
  • Try not to agitate the eggs too much, as they’re more likely to stick to the skillet that way.
  • Once the eggs are done to your liking, divide the filling between two of the tortillas.
  • We suggest topping the tacos with our Garlic-Dill Pickled Onions, avocado, our Chipotle-Tomatillo Salsa and cilantro (if using).
  • These tacos are very versatile, so feel free to add leftover potatoes, cheese if you tolerate it or anything else that sounds good.
  • It’s pretty hard to mess up a breakfast taco, and we think these are sure to hit the spot.
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Course; Breakfast / Taco’s
Diets; Paleo

Chipotle-Tomatillo Salsa

Chipotle-Tomatillo Salsa

This salsa takes two of our favorite ingredients and then does a happy dance on our taste buds. It has layers of smoky yet sweet flavors and is so good that you’ll just want to drizzle it on anything that might need a little kick. Chipotle peppers are actually smoked jalapeños, so they can be quite spicy. Pairing them with tomatillos helps tame the heat and lends some great texture. We enjoy this salsa on our Quick ’n’ Easy Sausage Breakfast Tacos, on our Breakfast Enchilada Bake or stirred into some creamy smashed avocados for a quick guacamole. Yep, we went there!
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Ingredients

yield: 2 cups (480 ml)

  • 5 to 6 cloves garlic unpeeled and left whole
  • 1 lb 454 g tomatillos, husked and rinsed
  • 2 to 4 chipotle chilies rinsed and diced
  • 2 tsp 8 g coconut sugar
  • 1 tsp fine sea salt
  • 1 tbsp 15 ml raw honey
  • 1 to 2 tbsp 15 to 30 ml water, plus additional if needed

Instructions

  • In a small cast-iron skillet, dry-roast the garlic, over medium heat, for about 20 minutes, until it has softened and the skins are charred.
  • Remove the skins from the garlic and roughly chop the cloves.
  • Preheat the broiler.
  • Place the whole tomatillos on a 9½ x 13–inch (24 x 33–cm) baking sheet.
  • Roast the tomatillos under the broiler for approximately 4 minutes, or until they have blistered and their color has dulled.
  • Allow the tomatillos to cool slightly, then remove their stems carefully with a paring knife.
  • In a large bowl, combine the garlic, tomatillos, chipotle chilies, coconut sugar, salt and honey.
  • Use an immersion blender to completely puree the ingredients.
  • Alternatively, you can use a countertop blender to puree the ingredients.
  • Check the salsa’s consistency.
  • Add the water, 1 tablespoon (15 ml) at a time, to reach your desired consistency.
  • Store this salsa in an airtight container in the refrigerator for up to 10 days.
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Course; Sauce
Diets; Paleo

Garlic-Dill Pickled Onions

Garlic-Dill Pickled Onions

We aren’t sure about you, but we’ve never met a dish with pickled onions that we haven’t liked: tacos, avocado toast, egg salad, tuna salad, green salad, pizza, sandwiches… the list goes on. These adorably pink and crunchy onions add the perfect zing to virtually any meal you’re making. Not to mention that they’re incredibly pretty and photogenic. We’ve been known to have a jar of pickled onions on hand in the fridge at all times because they’re that good. We think that once you try them, you’ll be hooked as well!
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Ingredients

yield: 1 (20-ounce [560-g]) jar of onions

  • ¾ cup 180 ml filtered water
  • ¾ cup 180 ml apple cider vinegar
  • 1½ tsp 8 ml pure maple syrup
  • 2 tsp 12 g fine sea salt
  • 1 medium red onion very thinly sliced
  • 1 tbsp 3 g minced fresh dill or 1½ tsp (1 g) dried dill
  • 3 to 4 cloves garlic peeled and crushed

Instructions

  • In a small saucepan over medium heat, combine the water, apple cider vinegar, maple syrup and salt.
  • Bring the mixture to a simmer, stirring it occasionally, until the salt has dissolved—this will take 4 to 5 minutes.
  • Meanwhile, place the onion, dill and garlic in a 20-ounce (560-g) heatproof glass jar, tucking the dill and garlic around the onion as you place all the ingredients in the jar.
  • Once the water-vinegar mixture is simmering, carefully pour it into the jar over the onion.
  • The glass jar will be very hot at this point, so please use caution.
  • Let the onions rest and cool for 30 minutes, then seal the jar with its lid.
  • Place the jar in the refrigerator.
  • Let the pickled onions cool in the refrigerator for a minimum of 1 hour before enjoying them.
  • These get better with age, so they’ll be even tastier the next day!
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Course; Side Dish / Vegetables
Diets; Paleo

Cinnamon-Sugar Mini Muffins

Cinnamon-Sugar Mini Muffins

Cinnamon and sugar are a match made in heaven, and we can never get enough! Combine those flavors with these adorable mini muffins, and you have a cute and scrumptious morning treat. In our house, we believe muffins belong in the breakfast rotation, and these delightfully sweet treats are the perfect complement to some savory bacon and eggs. We’ve never encountered someone who hasn’t been a massive fan of these. Keep them all for yourself, or share them with others if you can bear to let any go!
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Ingredients

yield: 18 mini muffins

muffins

cinnamon-sugar coating

  • ¼ cup 60 ml melted grass-fed butter
  • ½ cup 94 g maple sugar
  • 2 tsp 6 g ground cinnamon

Instructions

  • To make the muffins, preheat the oven to 350°F (177°C).
  • Spray a mini muffin tin with avocado oil.
  • In a small bowl, whisk together the cassava flour, baking powder, salt and cinnamon until they are fully combined.
  • Set the flour mixture aside.
  • In a medium bowl, use a hand mixer to cream together the maple sugar and shortening for about 1 minute, until the mixture is fluffy and well combined.
  • Add the egg and vanilla and mix the ingredients well.
  • Alternate adding one-third of the flour mixture with one-third of the coconut milk, mixing well after each addition, until everything is well combined.
  • Fill the muffin wells three-fourths full.
  • Bake the muffins for 15 to 17 minutes, or until the edges just begin to turn brown and the centers are set.
  • Remove the muffins from the oven and let them cool completely in the muffin tin.
  • While the muffins bake, prepare the cinnamon-sugar coating.
  • Place the butter in a small bowl and the maple sugar and cinnamon in another small bowl.
  • Once the muffins are cool, take a muffin and dip the top into the melted butter.
  • Allow any excess butter to drip off.
  • Then press the muffin’s top into the cinnamon-sugar coating.
  • Repeat this process with the remaining muffins.
  • If you prefer to dip the entire muffin, you will need to double the coating ingredients.
  • These are best the day they’re made, but they can be frozen as well for up to a month.
  • Store any uneaten muffins at room temperature for up to 2 days.
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Course; Cupcakes-Brownies
Diets; Paleo

Biscuits ’N’ Gravy

Biscuits ’N’ Gravy

This meal is a blast from the past that says “comfort food” to so many people. Your average recipe for biscuits and gravy is full of gluten and dairy, which simply won’t do for our sensitive stomachs. This new Paleo twist is so delicious and also gut-friendly! You can once again enjoy a warm biscuit topped with creamy sausage gravy. You’ll have everyone running to the kitchen with the aromas of biscuits baking and savory sausage gravy simmering. This is a quintessential weekend or holiday breakfast meal that is sure to be on repeat.
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Ingredients

yield: 6 biscuits

biscuits

  • 1 tsp fresh lemon juice
  • ⅓ cup 80 ml full-fat coconut milk
  • 1 cup 133 g plus 2 tbsp (16 g) cassava flour, divided, plus additional as needed
  • 2 tsp 8 g baking powder
  • ½ tsp salt
  • ¼ cup 57 g grass-fed butter, cut into ½” (1.3-cm) pieces
  • 1 large egg
  • 1 large egg for wash optional
  • 2 tbsp 30 ml water

sausage gravy

  • 1 tbsp 15 ml avocado oil or melted ghee
  • ½ cup 80 g diced sweet onion
  • ¾ cup 130 g cooked sausage, crumbled
  • ¾ tsp fine sea salt
  • ¼ tsp garlic powder
  • 2 tbsp 16 g cassava flour
  • 1¾ cups 420 ml almond milk
  • 1 tbsp 15 ml fresh lemon juice
  • ⅛ tsp fish sauce
  • 1 tbsp 3 g finely chopped fresh chives (optional)
  • Black pepper as needed

Instructions

  • To make the biscuits, line a medium baking sheet with parchment paper or a silicone baking mat.
  • In a small bowl, combine the lemon juice and coconut milk.
  • Stir to combine them and set the bowl aside.
  • This mixture will turn into “buttermilk.
  • ”
  • In a medium bowl, use a fork to combine 1 cup (133 g) of the cassava flour, baking powder and salt.
  • Add the butter and cut it into the dry ingredients with a pastry blender or your fingers until the mixture resembles coarse crumbs.
  • Stir the buttermilk.
  • Whisk in 1 of the eggs to combine it with the buttermilk.
  • Make a well in the center of the flour mixture, then pour the buttermilk-egg mixture into the flour mixture.
  • Stir the two until they are combined and the dough comes together.
  • Lay a medium piece of parchment paper on a flat work surface and lightly dust it with additional cassava flour.
  • Shape the dough into a square and, with your hands, flatten it until it is approximately 1 inch (2.
  • 5 cm) thick.
  • Put the remaining 2 tablespoons (16 g) of cassava flour in a small bowl and dip the edge of a 2-inch (5-cm) biscuit or cookie cutter into the flour to coat it.
  • Press the biscuit cutter straight down into the dough—do not twist the cutter.
  • Tap the cutter in your hand to remove the biscuit, and then place it on the prepared baking sheet.
  • Repeat this process with the remaining dough, reshaping the dough and cutting out the biscuits until you use all the dough.
  • You should get six to seven 2-inch (5-cm) biscuits.
  • Place 2 tablespoons (30 ml) of water in a small bowl.
  • Dip your finger into the water and slowly wipe the water over the top of each biscuit until its surface is smooth.
  • A little water is all you need; more is not better in this case.
  • Take your time during this process.
  • Place the baking sheet in the refrigerator for 15 minutes.
  • Preheat the oven to 450°F (232°C) while the biscuits chill.
  • Remove the biscuits from the fridge.
  • If using the optional egg wash, add the remaining egg to a small cup; whisk until combined.
  • Then, brush the top of each biscuit with the egg wash.
  • Bake the biscuits for 12 to 15 minutes, until they are golden brown on top.
  • Remove the biscuits from the oven and let them cool slightly before serving them.
  • Use your fingers or a fork to separate them.
  • They are best the day you make them but can be frozen.
  • To make the sausage gravy, heat a 10-inch (25-cm) cast-iron skillet over medium heat.
  • Add the avocado oil.
  • Stir in the onion and sauté it over medium heat until it is soft and slightly golden.
  • Add the sausage, salt and garlic powder, stirring the ingredients to combine them.
  • Sprinkle the cassava flour over the mixture and stir to coat the ingredients.
  • Pour in the almond milk and whisk the mixture for 5 to 6 minutes, until it has thickened.
  • Stir in the lemon juice, fish sauce, chives (if using) and black pepper.
  • Serve the gravy on each half of the split biscuits.
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Course; Coockies / Biscuit
Diets; Paleo

Maple-Bacon Muffins

Maple-Bacon Muffins

This particular variety of muffin is a special one. Not only are the flavors incredible—what goes together better than maple and bacon?—but they are full of memories. While Makenna was in high school, her friends would frequently come over and raid the freezer for any muffin they could get their hands on. These Maple-Bacon Muffins were one of the most popular among her friends, and we regularly received requests to make more when they ran out. If we put the perfect breakfast into a muffin, it would be this. Just be careful, because we’re pretty sure they’ll disappear extremely fast after you make them!
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Ingredients

yield: 8 large or 10 standard muffins

muffins

  • 1 cup 240 ml almond milk
  • 1 tbsp 15 ml fresh lemon juice
  • 1¾ cups 233 g cassava flour
  • ½ cup 94 g maple sugar, plus additional for dusting (optional)
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 3 large eggs at room temperature
  • ¼ cup 60 ml melted ghee, slightly cooled
  • 1 tsp pure vanilla extract
  • ¼ cup 60 ml plain nondairy yogurt
  • 1 cup 225 g roughly chopped cooked bacon, divided

glaze

Instructions

  • Preheat the oven to 385°F (196°C) and line a standard muffin tin with parchment baking liners.
  • To make the muffins, first whisk together the almond milk and lemon juice in a small bowl.
  • Let the mixture sit for 5 minutes.
  • The result is almond milk “buttermilk.
  • ”
  • In a medium bowl, whisk together the cassava flour, maple sugar, baking soda and salt.
  • Set the flour mixture aside.
  • Crack the eggs into another medium bowl.
  • Whisk them until they are frothy and well combined.
  • Add the almond milk “buttermilk”, ghee, vanilla and yogurt.
  • Whisk again to fully combine all the ingredients.
  • Pour the egg-milk mixture into the flour mixture, along with ¾ cup (169 g) of the bacon.
  • Mix the ingredients together with a rubber spatula until everything is combined.
  • Scoop the batter into the prepared muffin tin.
  • If you want larger muffins with a glorious muffin top, fill eight of the liners.
  • If you want standard-sized muffins, you can fill up to ten or eleven of the liners.
  • If desired, you can sprinkle the top of each with a little bit of additional maple sugar.
  • Bake the muffins for 18 to 22 minutes, or until the edges are golden brown and the centers are set.
  • Remove the muffins from the oven and let them sit in the tin for 4 minutes, or until they are cool enough to handle, then transfer them to a cooling rack.
  • While the muffins bake, make the glaze by combining the ghee, maple syrup, coconut sugar and salt in a small saucepan.
  • Warm this mixture over low heat until the coconut sugar is melted, then add the remaining ¼ cup (56 g) of bacon.
  • Remove the saucepan from the heat and set it aside.
  • When you are ready to serve the muffins, place a warm muffin on a plate and pour about 1 tablespoon (15 ml) of the warm glaze over the muffin.
  • Dig in!
  • These muffins are best enjoyed warm from the oven with the glaze.
  • They’re perfect for a slow Saturday morning or holiday breakfast.
  • Store any leftover muffins and glaze in the refrigerator and enjoy them within 2 days.
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Course; Cupcakes-Brownies / Pork
Diets; Paleo

Saturday Morning Donuts

Saturday Morning Donuts

Like most families, we are huge fans of the weekend. What better way to celebrate the start of two days off than heading to the local bakery and picking up a dozen of your favorite donuts to share? Glazed, jelly-filled and cruller donuts were all delicious; however, we were particularly fond of the cake donuts with sprinkles. They are incredibly delicious and also adorable. Between the gluten and the sugar, though, donuts slowly disappeared from our Saturday morning routines once we adopted a Paleo diet, which was extremely sad. We developed this recipe to bring donuts back to our weekends. You better believe they’re back in the rotation, and we couldn’t be happier about it.
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Ingredients

yield: 18 mini donuts

donuts

  • 1 cup 133 g cassava flour
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • 2 tbsp 24 g maple sugar
  • ¼ cup 57 g ghee
  • 1 large egg at room temperature
  • ¼ cup 60 ml pure maple syrup, at room temperature
  • ¾ cup 180 ml plain unsweetened almond milk, at room temperature
  • 1 tsp pure vanilla extract

glaze

  • 1 cup 120 g organic powdered sugar or maple powdered sugar
  • 2 tbsp 30 ml almond milk
  • Sprinkles optional

Instructions

  • To make the donuts, whisk together the cassava flour, baking powder and salt in a medium bowl.
  • Set the flour mixture aside.
  • In another medium bowl, combine the maple sugar and ghee.
  • Using a hand mixer, beat them together until they are well combined.
  • Add the egg, maple syrup, almond milk and vanilla and mix again until all the ingredients are well incorporated.
  • Add the flour mixture to the maple sugar–ghee mixture, and then mix again until they are thoroughly combined.
  • To more easily fill the donut maker, add the batter to a 1-gallon (3.
  • 8-L) bag and snip off one corner.
  • Prepare the donut maker according to the manufacturer’s directions.
  • Bake the donuts for 5 to 7 minutes, until they are golden brown, then transfer them to a cooling rack.
  • We use a Babycakes brand donut maker and get about 18 donuts.
  • Alternatively, you can use a mini donut baking pan and bake the donuts at 375°F (191°C) for 15 to 17 minutes, until they are golden brown.
  • Allow the donuts to cool on a cooling rack.
  • While the donuts are cooling, mix up the glaze by placing the powdered sugar and milk in a small bowl.
  • Mix them together until they are smooth.
  • When the donuts are cool, dip them into the glaze one at a time, allowing the excess glaze to drip back into the bowl.
  • Place the donuts back on the cooling rack.
  • Decorate the donuts with the sprinkles (if using) before the glaze sets.
  • Alternatively, you can be creative and mix about ½ cup (69 g) of cooked sausage or bacon into the batter or even ½ cup (84 g) of chopped chocolate or ½ cup (10 g) of freeze-dried fruit before baking.
  • If you choose to use maple powdered sugar for the glaze, it will have a stronger caramel color and maple flavor.
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Course; Cake / Pastry
Diets; Paleo