If you’ve ever wondered why you never see me eat pork READ THIS POST to know why (you may end up never eating it again either!)
Nonetheless, I can still enjoy that crispy flavor with an easy trick I did with Chomps grass-fed, paleo, and whole 30 approved beef sticks (they’re pork free FYI and use a collagen casing)
For the “Frosting” I used coconut butter (different than coconut oil) which has absolutely NO SUGAR but literally tastes like vanilla frosting!
Needless to say, healthy pork free MAPLE “BACON” DOUGHNUTS are here!
• Pork Free
• Grain Free
• Gluten Free
• Dairy Free
• Refined Sugar Free
• Easy To Digest
1. Finley chops Chomps sticks into itty bitty pieces and coat with maple syrup.
2. Spread out on a pan lined with parchment paper and bake at 400 degrees F for 10-13 minutes (until you see edges begin to crips and darken. Time will vary depending on how large/small your cuts are)
3. Remove from oven and allow to cool while making your doughnuts.
1. Add baking soda, Fire Cider, and eggs in a large bowl and use an electric or stand mixer to mix until eggs form peaks (begin to “fluff”)
2. Add Otto’s Cassava Flour and almond butter and continue mixing until well combined (about 1 more minute). Batter will be loose, this is normal.
3. Pour batter into a silicone doughnut pan and bake at 350 degrees for 10-12 minutes. Remove from oven and place in freezer to cool (you need them cold before you frost with coconut butter).
1. Melt coconut butter (no exact measurements) and dip each chilled doughnut into melted coconut butter. Immediately sprinkle your candied “bacon” on top before coconut butter hardens.
*Store in fridge or freezer.
*Makes 1 dozen.