Elvis was a lot of things: the King of rock & roll, a sex-symbol, one heck of a dancer, and most importantly… a snack food genius. Fried peanut-butter & banana sandwiches? What a nearly perfect combination of sweet and savory… if only it weren’t for the bread. Well, not even Elvis can get everything right. So I decided to help the King out a little, and replaced that yeasty devil with a nothing other than a little bacon…
But my heart was set on a burger and since I didn’t really feel like breaking my own heart… I just decided to use what I had to make it happen.
So here it is: incredibly simple, incredibly delicious, and incredibly ridiculous.
Warning: the following cookie recipe may change your life.
Anyone who knows me well… knows that I really like bacon. A couple slices of bacon can quickly take your breakfast/lunch/dinner to the next level. After doing some deep thinking I started to realize that if bacon improves these 3 other meals so dramatically… why couldn’t it do the same thing for dessert? Hence: the Bacon Cookie.
After doing some research, however, it turns out a bunch of people already beat me to this idea. Go figure. I was particularly inspired by this recipe. But that one is loaded with sugar (white devil) and peanut butter… it obviously still needed to be primalfied. Hence: the Almond-Butter Bacon Cooke.
Almond-Butter Bacon Cookie
- 1 cup Almond Butter (I used raw, crunchy, unsalted – but you can use whatever kind you like)
- 1 cup Coconut Palm Sugar (all-natural, low glycemic index, and lower in carbs than regular sugar)
- 1 egg
- 1 tsp Baking Soda
- 5 slices of Bacon
Preheat your oven to 350 degrees.
While the oven is preheating fry up your bacon over medium heat until it is cooked through. Then let them cool on a paper towel. When they are cooled, slice and dice them into little pieces.
While your bacon is cooking/cooling combine the almond butter, coconut palm sugar, egg, and baking soda in a large bowl until they are thoroughly mixed. Then fold in your bacon pieces.
Roll the dough into balls and place them on a cookie sheet lined with parchment paper. Use a fork to make a criss-cross shape across each bacon-cookie ball. Bake for 10 minutes… let cool… and enjoy 🙂
This pumpkin pancake may look indifferent… but it tasted anything but! In fact I wish I had made about 3 more after I finished eating it.
Inspired by Thanksgiving grub, I bought a couple cans of organic pumpkin from MOM’s Organic Market last week when they were on sale. I didn’t have any idea what to do with it, but I figured I would figure that out later. After perusing through a few blogs I got inspired to make a Pumpkin Pancake… but I ended up modifying their recipes a bit to accommodate what I already had in my kitchen.
Indifferent Pumpkin Pancake
- 1 strip of bacon
- 1 egg
- ¼ cup almond meal
- 1/3 cup pumpkin (mine was organic and came from a can)
- ½ teaspoon salt
Over medium heat cook your strip of bacon until it reaches your desired crispiness.
While the bacon is cooking combine the egg, almond meal, pumpkin, and salt. Stir together until well combined. Remove the bacon from your pan when it is ready. Tilt your pan enough so that all of the leftover bacon grease is evenly distributed in the pan.
Add your pumpkin mixture to the pan and cook approximately 2-3 minutes on each side, or until done.
Tear your bacon apart to make an indifferent face. Then enjoy your pancake and the fact that it tastes anything but indifferent 🙂