Bacon Wrapped Sweet Potato Bites…Oh, Yes I Did!

Bacon Wrapped Sweet Potatoes…Could there be anything better?


That is all.

Really, does anything more need to be said?  Seems like everything just tastes better wrapped in bacon…dates, jalapenos, asparagus, scallops, filet Mignon…I’ve tried them all, why not sweet potatoes?  This lovely little bit of heaven did not disappoint!  Great as an appetizer, side dish or even a light meal with a salad!

Bacon Wrapped Sweet Potatoes

1 Large sweet potato, peeled

4-6 slices sugar-free bacon

olive oil

chili powder


Preheat oven to 400 degrees F.  Line a rimmed baking pan with foil or parchment paper.  Cut the sweet potato into 1″ chunks.  Slice the bacon in half crosswise and then lengthwise to yield 16-24 strips, use enough bacon to have one strip per sweet potato chunk.  Wrap each sweet potato chunk with a strip of bacon and secure with a tooth pick, place on baking pan.

Drizzle with olive oil and sprinkle with chili powder.

Bake for 20 minutes, remove from the oven and flip over.

Place back in the oven for an additional 20-25 minutes, until the bacon is crispy and sweet potatoes are browned.

Remove to paper towel lined plate until ready for serving.  These are best served warm with sour cream (if you eat dairy), homemade ranch or guacamole for dipping.

This recipe is shared at:

Gluten-Free Wednesdays, Whole Foods Wednesdays, Beyond the Peel, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Bizzy Bakes, Tastetastic Thursday, Fight Back Friday, Fresh Bites Friday

Grain-Free Cinnamon Coffee Cake with Maple Drizzle

Grain-Free Coffee Cake with Maple Drizzle

Breakfast is the most important meal of the day for me…no matter what time of day I eat it.  I generally like to have bacon and eggs, omelets, frittatas or sometimes even coconut pancakes but every once in a while on the weekends or for holidays a nice sweet treat served with homemade spicy sausage is where it is at!  This recipe is adapted from one in Elana Amsterdam’s Gluten-Free Almond Flour Cookbook and is truly the best gluten-free, grain-free, refined sugar-free coffee cake I’ve ever eaten…as a matter of fact it is better than any coffee cake I’ve ever had that was full of sugar, gluten and grain!!!

This past Friday was my mom’s birthday followed by Mother’s Day on Sunday so I thought I’d treat my mom, dad and husband (and let’s be honest…ME, too) to a fun, decadent breakfast dessert…and it really hit the spot!

Out of the oven…resting.

Grain-Free Cinnamon Coffee Cake (makes 9-12 servings):

2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped
1/2 cup raisins
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 large eggs
1 tsp. vanilla

3 Tbsp. ground cinnamon
3 Tbsp. butter or coconut oil, melted
6 Tbsp. maple syrup
1/2 cup sliced almonds or chopped pecans

Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish or pan with butter or coconut oil and lightly dust with almond flour.

To make the cake:

Combine the almond flour, salt, baking soda, pecans and raisins in a large bowl.  In a medium bowl, whisk together the melted butter or coconut oil, maple syrup, eggs and vanilla.  Make a well inside the dry ingredients and pour the wet ingredients into the well.  Stir the wet ingredients into the dry ingredients until thoroughly combined, the batter will be very thick.  Scrape the batter into the prepared baking dish. Using a spatula, gently push the batter into place making it as level as possible.

To make the topping:

Combine cinnamon, butter or coconut oil, maple syrup and pecans or almonds in a bowl.  Spread the topping over the cake batter. 

Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour on a wire rack.  Slice cake into squares and drizzle with Maple Frosting before serving.

This cake can be stored in an airtight container at room temperature for several days.  Once you drizzle it, store it in the fridge.

Maple Drizzle:

3/4 cup coconut butter

1/4 cup pure maple syrup (or more to taste)

1/4-1/2 cup heavy whipping cream, almond milk, or coconut milk

pinch of salt

In a small saucepan, heat all ingredients over medium-low heat, stir until well combined.  Consistency should be thin enough to drizzle over the coffee cake.

***If you eat dairy and prefer a maple cream cheese drizzle…substitute 4 ounces softened cream cheese for the coconut butter and reduce the heavy cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until smooth.  Again the consistency should be thin enough to drizzle***

This coffee cake is delightful with or without the drizzle.

This recipe is shared at: Slightly Indulgent Tuesday, Tasty Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesdays, Fight Back Friday, Beyond the Peel

No drizzle necessary for complete yummi-ness!

But then again…why not just go for it!

Fruit Pizza…Beautiful and Delicious!

Pizza for dessert…yes, please.

This recipe is not Paleo.

It is grain, gluten and refined sugar-free.

And…it is absolutely indulgent, delicious and perfect for special occasions.

  • Sugar Cookie Crust:

2 cups almond flour
2 eggs
2 Tbsp. butter or coconut oil, melted
1/2 cup maple syrup, honey or coconut nectar
1 tsp. vanilla
1 tsp. almond extract (optional)
1/4 teaspoon fine sea salt

Preheat oven to 350. Lightly grease a pizza pan or line with parchment paper.
Mix all dry ingredients, then add in the wet ingredients.
Blend ingredients with a hand mixer until smooth.
Press dough into the pizza pan.
Bake in oven for 10-12 minutes, until slightly golden brown.
Remove from oven to cooling rack, cool completely before topping.

  • Cream Cheese Filling:

8 ounces cream cheese, softened
1 tsp. vanilla
1/4 cup maple syrup, honey or coconut nectar

Using a mixer, blend ingredients together until smooth.

  • Fruit Toppings:

Strawberries, halved (about 12 ounces)
1 can mandarin oranges, drained

These fruits are my favorite to use, kiwi is a popular choice as well.  Feel free to use your favorites…keep in mind that bananas might get brown and mushy!

  • Glaze:

1 cup unsweetened pineapple juice
1 tsp. lemon juice
1 Tbsp. tapioca starch
1/4 cup maple syrup, honey or coconut nectar

In a small saucepan, whisk together ingredients and bring to a low boil over medium heat.  Stirring constantly, boil for 2 full minutes and then remove from heat to cool.

  • Assembly:

Once the crust is cooled spread the cream cheese filling over the entire crust. Arrange fruit as you please on top of the cream cheese.  Drizzle generously with the glaze.  Chill uncovered in the refrigerator until ready to serve.  Cut with a pizza cutter into slices and enjoy!

  • Recipe Tips:

You can use any sugar cookie recipe to fit your dietary needs.  This dessert will store in the refrigerator for up to two days, after that the crust may start to get mushy.  It may be yummy with a drizzle of chocolate or even a brownie type crust!

  • This recipe is shared at:

Gluten-Free Wednesdays, Slightly Indulgent Tuesday, Bizzy Bakes, Fat Tuesday, Food Renegade

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