Bacon Snacks

Bacon Snacks

With the Lurong Championship coming up I thought I’d leave you with some easy, snacky sides you could make at the beginning of the week and then pick and choose from throughout the week.  It’s good to plan ahead so that when you have those desperate moments or you’r on the go and you need something familiar to curve your appetite, weather its something sweet or something salty; your covered.  Yes they all have bacon in them.  I don’t think bacon is something that you should be consuming in large amounts or in excess because it is Paleo friendly.  Bacon without the nitrates, organic, sugar free, maybe even local, clean bacon; this is the kind of bacon I want to see you purchasing.  Even if it is a clean product, it is going to be high in salt.  I just have a lot of it right now and thought it would be nice to have some options for you.  In small amounts it’s wonderful and as you know goes well with just about everything (especially maple syrup and bourbon).

Bacon Coconut Macaroons

  • 1 cup Bacon Diced or About Six Slices (rendered off and browned)
  • 4 Egg Whites
  • ½ cup Local 100% Maple Syrup
  • 1 tsp Bourbon
  • 3 Cups Unsweetened Shredded Coconut (lightly browned in the oven at 350, 6-9 minutes)
  • Pinch of Salt

Pre-heat the oven to 350 degrees.  While your oven is warming up, begin whipping the egg whites (you may use a mixer if you have one, if not…  better get ta whippin!).   Whip the shit out of em.  They should make medium-firm peaks.  This is important because the foam will help with the structural integrity of the macaroon.  Combine bourbon, maple syrup, browned bacon and the toasted, shredded coconut; mix well.  Start by folding half the whipped egg whites to the coconut and maple mixture.  After well combined fold in the remaining half of the whipped egg whites and then salt.  Spoon the mixture onto a coconut oil greased, parchment lined baking sheet.  Bake for 25 minutes.  Let them completely cool before trying to remove them with a flat metal spatula.  These freeze well or can be stored in an airtight container for at least a week.


Bacon Avocado Muffins

  • 1 cup Bacon Diced or About Six Slices
  • ¼ cup Onion Minced
  • 2 cups Avocado Pulp (about 3 really ripe Avocados)
  • 4 Whole Eggs
  • 1 cup Unsweetened Coconut Milk
  • 1 tsp Baking Soda
  • ½ cup Coconut flour
  • 1½ tsp Salt
  • 1 tsp Ground Cumin
  • 1 tsp Onion Powder
  • 1 tsp Ground Coriander

Begin rendering the bacon off in a medium heated pan.  Half way through rendering the bacon add the diced onion and turn the heat down a smidgen (medium low).  Let the bacon get crispy and the onions become transparent then remove the bacon from the fat and place in paper towel lined bowl.  Cut the avocados in half and remove the cores, then run a knife through the meat; like a grid and spoon it into a bowl.  Whisk the avocado pulp with the whole eggs and all remaining ingredients, including the cooked bacon and onion.  Spoon the mixture into a greased cup cake pan or small loaf pans (I didn’t have any cupcake pans) and bake at 350 degrees for 30 minutes.  I was very happy with this recipe, might be a new favorite.

Bacon Maple Bourbon Ice Cream

  • 4 cups Coconut Unsweetened Coconut milk
  • 2 Tbsp Maple Syrup
  • 1 oz Bourbon
  • 1 cup Bacon Diced or About Six Slices (rendered off and browned)
  • 8 Egg Yolks
  • ¼ cup Local Honey
  • ½ cup Pure Maple Syrup

Take the rendered off bacon and put it back in a pan on medium, low heat.  Add the bourbon and the 2 Tbsp of maple syrup.  Watch out!  The bourbon may catch fire but don’t be scared, it will go out pretty quick, just watch ya eye brows.  Let the maple syrup reduce and crystallize on the bacon.  This will give the bacon a sort of “Nestle Crunch” sort of crunch.  Be careful to not burn the bacon, it will get darker but not black.  Remove the bacon from the pan and let cool.  Now pour the coconut milk into a saucepot and bring it to a boil.  While waiting for the coconut milk to boil, combine the remaining maple syrup, honey and egg yolks.  Whip em till they are light and fluffy.  (You’re making a traditional custard, so if you wanna Youtube how to make a custard, you will be able to visually see how to temper the boiling liquid with the eggs.)  Take the boiled coconut milk and very slowly pour it into the egg mixture while whisking, this slowly brings up the temperature of the eggs without scrambling them.  As the mixture comes up in temp, you can pour the coconut milk in faster.  Once all the coconut milk has been mixed into the eggs, pour it back into the saucepot and put it back on the stove on medium heat, constantly stirring until the custard becomes thick, it should coat the back of a spoon.  Be carful here because it is very easy to over cook and scramble the eggs but as long as you have a fine strainer you can bring it back if you do over cook it.  Once the custard has thickened, remove it from the heat and let cool to at least room temp, stirring here and there.  I put mine in the freezer to cool it faster.  After cooled, pour it into your already frozen, running “ice cream machine” (this is where you would stain it, if need be).  These ice cream machines are very affordable and easy to find at a Goodwill or any thrift store, mine was like $10.  As the machine is running, sprinkle in the maple, bourbon, candied bacon.  You should see the custard slowly thicken as it cools and turns into ice cream; about 45 minutes to an hour.  Store the ice cream in the freezer covered.  This is good shit!  I think your really gonna enjoy it.  If you don’t have an ice cream machine, you can always use the gallon bag full of ice and salt, with a smaller bag inside with the custard trick (I’m sure there is a Youtube video for this as well).  We did this when I was a kid, it’s time consuming but it works.