Simple Grain-Free Skillet Bread with Thyme and Bacon

As a little girl, late-night cornbread and buttermilk with my grandma was a sacred snack.  To this day, I crave the creamy, crunchy, and tangy combination.  For our holiday table, I wanted to create a simple grain-free skillet bread that was like a copycat cornbread, only better.  The result is this buttery concoction with thyme and bacon that’s perfect with honey herb whipped butter.

Because this skillet bread is made with almond flour, it’s hearty and filling.  It’s a perfect grain-free brunch recipe, or make it as a Paleo-friendly holiday side (be sure to check your ingredients to make sure they work for your food preferences).

I love making grain-free skillet bread in an iron skillet.  When you spread the batter in the hot skillet with bacon grease, it creates a delicious salty crust on the bread.  Allow it to set in the pan for a few minutes before serving, but remove it to avoid that iron taste setting in after a period of time.

If my grandma were here, we’d grab a bowl of this and curl up in front of a late-night tv show, and I’d feel naughty because I should be asleep.  Feel free to eat yours that way, too, although I highly recommend sharing with friends for a Thanksgiving dinner or weekend brunch party.

I also think this simple grain-free skillet bread would be delicious with:

• Golden Turmeric Vegetable Soup
• 20 Minute Healthy Tomato Bisque Soup (substitute dairy-free cream if you like)
• Spring Chicken and Vegetable Soup

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Bacon and Thyme Grain-Free Skillet Bread

When my children were younger and we studied US history, we made a “native american fry bread.” This bread has a similar flavor and reminds one of cornbread. Almond flour, bacon and fresh thyme flavor this easy skillet bread, also perfect served with soup or stew.

Author: Angela Sackett | Everyday Welcome

Ingredients

• 4 slices bacon
• 2 ½ cups almond flour
• ¼ cup coconut flour
• 1 tablespoon arrowroot flour
• 2 teaspoons baking soda
• Zest and 1 tablespoon juice of 1 lemon
• 1 teaspoon dried thyme leaves
• 1 teaspoon salt
• 3 eggs
• Freshly-cracked pepper
• Optional:
• Sprigs of fresh thyme for top

Directions

1. Preheat oven to 350 degrees.
2. Using a 10” cast iron skillet, fry bacon and set aside to cool on paper towel-lined plate, reserving 4 tablespoons bacon fat and leaving enough to generously coat pan.
3. Mix almond flour, coconut flour, baking soda, thyme and salt in a medium mixing bowl.
4. Crumble bacon and add to mixture, then stir in the eggs and bacon fat, salt, herbs, and lemon zest and juice.
5. Spread mixture into greased cast iron skillet and top with sprigs of thyme and cracked pepper.
6. Bake in preheated oven for 30-45 minutes, then slice into wedges and serve warm with honey-herb whipped butter.

Inspiring (salty, crispy, grain-free) welcome,

Angela