Makes 4 to 6 biscuits
WHAT’S INDULGENT if not bacon? Everything’s better with bacon. Bacon makes the world go around. People love to make statements about how indulgent and amazing bacon is, and I agree that it is both, but it is also definitely not the “devil’s food” I once thought it was. In fact, about half the fat in bacon is the monounsaturated kind, which is the same kind that is in olive oil. But even if it’s coming from a good clean source—from organic, pastured pigs and cured without nitrates and nitrites—it’s still indulgent (it’s very high in fat) and I wouldn’t eat it every day. But it’s actually also a pretty good food, with protein and good fats, in small amounts.
That’s exactly how you will find it in this recipe—a small amount of salty, savory bacon sandwiched between two halves of a deliciously sweet and spicy pumpkin biscuit, all slick with maple syrup. This recipe makes fast-food breakfast sandwiches pale in comparison.
And by the way, the biscuits are grain free, so if you decide to skip the bacon, you can enjoy one while you are eating Pure.
½ cup cassava flour
⅓ cup coconut flour
½ cup arrowroot starch
1 teaspoon aluminum-free baking powder
¼ teaspoon xanthan gum
1 teaspoon ground cinnamon
¼ teaspoon turmeric powder
¼ teaspoon Himalayan salt
¾ cup water
¼ cup coconut oil or olive oil
¼ cup organic pumpkin purée
1 teaspoon raw honey
1 teaspoon baking soda
1 tablespoon apple cider vinegar
1 (8-ounce) package organic bacon, preferably pastured
Real maple syrup, for serving
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, mix together all the dry ingredients (through the salt). In a separate bowl, combine the water, oil, pumpkin, and honey. Add the wet ingredients to the dry, mixing as you go. In a small bowl, combine the baking soda and vinegar and mix only once or twice (it will be fizzy). Add immediately to the dough and stir in.
With a large spoon, scoop out a big spoonful of dough and plop it onto the lined baking sheet. Wet your hands and smooth the top. Repeat to make 4 or 6 biscuits, depending on how big you want them. Bake until the tops and bottoms are lightly browned, 15 to 25 minutes. Let cool.
Meanwhile, cook the bacon per the package instructions. Drain the bacon of excess grease.
After the biscuits have cooled, carefully break them in half. Divide the bacon between the biscuits and drizzle each with maple syrup before returning the tops and devouring.