egg smiley

egg smiley

It was so yummy, I just had to post it. The fatty part of a leftover pig roast, cut thin and roasted until crispy at 450*F, topped with what you might call “kick candida where it counts” dressing, and a soft boiled duck egg. At one point it was smiling at me….

  • chopped fresh garlic
  • chopped fresh ginger
  • homemade stoneground mustard
  • salt
  • sunflower oil
  • yogurt

I didn’t measure anything, just mixed what looked good in my food processor. It was SO delicious on the pork, and on broccoli sprouts, too!

sweet potato biscuits – grain free

Preheat oven to 400 degrees F.

In a large bowl beat with a whisk until light and fluffy:
1 egg

Mix in:
1 cup baked sweet potato
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/8 teaspoon cardamom

Cut in with whisk:
2 tablespoons lard
1 teaspoon apple cider vinegar

Gently stir in, a little at a time:
2-4 tablespoons ground walnuts
2-4 tablespoons coconut flour

Drop by spoonfuls on cookie sheet. Bake 15-20 minutes or until firm and lightly browned.

 

sweet potato biscuits

Preheat oven to 400 degrees F.

Combine in a large bowl:
70 grams sorghum flour
70 grams tapioca starch
45 grams sweet rice flour
1 teaspoon baking soda
1 teaspoon sea salt
Pinch nutmeg, to taste (not too much!)

Cut in:
3 tablespoons shortening
1 cup baked sweet potato

Gently stir in:
1 egg
2 tablespoons maple syrup
1-2 tablespoons cold water

Drop by spoonfuls on cookie sheet. Bake 15-20 minutes or until firm and lightly browned.

Inspired by Karina, the Gluten-Free Goddess