I found this amazing recipe on Cheeseslave.com, a wonderful blog full of yummy GAPS recipes. I had the ingredients on hand this morning and decided to treat my boys to a savory brunch. Some of you may look at this recipe and feel these muffins are too fattening. Just keep in mind that this diet is low in carbs and very high in animal fats. This is the best way to heal your gut, immune system and various neurological behaviors. These muffins are unbelievably delicious too, so enjoy!
Ingredients
3 pastured eggs
2 Tbsp bacon drippings (add more if you wish)
1/4 tsp sea salt
3 Tbsp coconut flour
1/4 tsp aluminum-free baking powder
6-8 strips nitrate free bacon (pastured is even better if you can find it)
1/2 cup natural cheddar cheese
Butter or lard to grease your muffin tin
Preheat your oven to 400 degrees. Fry the bacon in a skillet until crispy and then set aside. Blend eggs, bacon drippings and salt in a mixing bowl. Add the coconut flour and baking powder, then mix to remove lumps. Put the bacon and cheese in a food processor and pulse until crumbled; stir into batter. Grease your muffin tin and pour batter in. Bake for 15-20 minutes. I use Natural Stone by Haeger. For you and your family, it is much safer than non-stick!
Note that this recipe only makes 6 muffins, so you will need to double the recipe if you want to bake more. If you happen to have extras, wrap them up and keep them in the freezer to serve for a quick breakfast on another day. I only made 6 the first time, so if you look below you can see what happened approximately 20 minutes after they came out of the oven.
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