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.
AuthorAngela Sackett | Everyday Welcome
Ingredients
4slicesbacon
2 ½cupsalmond flour
¼cupcoconut flour
1tablespoonarrowroot flour
2teaspoonsbaking soda
Zest and 1 tablespoon juice of 1 lemon
1teaspoondried thyme leaves
1teaspoonsalt
3eggs
Freshly-cracked pepper
Optional:
Sprigs of fresh thyme for top
Directions
Preheat oven to 350 degrees.
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.
Mix almond flour, coconut flour, baking soda, thyme and salt in a medium mixing bowl.
Crumble bacon and add to mixture, then stir in the eggs and bacon fat, salt, herbs, and lemon zest and juice.
Spread mixture into greased cast iron skillet and top with sprigs of thyme and cracked pepper.
Bake in preheated oven for 30-45 minutes, then slice into wedges and serve warm with honey-herb whipped butter.