I don’t remember exactly where each little piggy went when my mother played the “this little piggy” game with me, but I do remember watching her cook in the kitchen.
Never did I believe I would end up more of a baker than she is, but that’s the way the piggy oinks…or something like that.
This particular recipe has been updated from an original version I did a few months ago.
I only used coconut flour in this recipe, which is definitely more of a challenge. Well it won’t be a challenge for YOU, since I already did all the grunt work!
I don’t see much of a reason to continue chatting about anything bacon wrapped, since the taste usually does all the talking.
Gluten-Free Coconut Flour Pigs ON a Blanket
Makes 8 Piggies
• ½ cup coconut flour
• 1/8 cup potato starch
• 2 tsp. baking soda
• 1 Tbsp. cinnamon
• 1 tsp. salt
• 4 eggs, cage, soy/free
• 5 Tbsp. coconut oil (or 2 Tbsp. grass-fed butter and 3 Tbsp. coconut oil)
• 5 Tbsp. honey, raw/unfiltered
• 1 cup sweet potato, shredded (1 small sized)
• 2/3 cup carrot, shredded ( 1 medium sized)
• 1 package bacon, organic (hormone/nitrite/antibiotic free) ( used Applegate Farms, 8 slices)
Steps to crEATe:
1.) Heat oven to 350°. In 12-compartment muffin tin, wrap one slice of bacon around each compartment (enough to finish bacon package).
2.) Add shredded carrots and sweet potatoes to medium sauce pan with a pinch of sea salt. Steam/sauté for 5-8 minutes.
3.) Add dry ingredients to large mixing bowl. Sift.
4.) In separate small bowl, beat eggs, add oil.
5.) Add eggs and oil to dry ingredients, mix together. Add honey. Add sweet potatoes and carrots. Mix all ingredients together to form a batter.
6.) Pour batter in the MIDDLE of the bacon strips, about ½ of the way up. Repeat for each strip/compartment.
7.) Bake for 20 minutes.