Crispy Grain Free Turkey, Bacon, Avocado Bites (with avocado chipotle dip)

After I made the pizza bites the other day, I knew I had to try other varieties too. It’s been a long time since I’ve eaten lots of grains, and for the most part, I don’t miss them. Sometimes I’d love a piece of crunchy toast, but mostly I’m happy with coconut flour flatbread and other substitutions I’ve found.

However, the pizza bites are so exciting to me—it’s like regular crispy crunchy bready food. The kind that doesn’t usually happen with coconut flour and other alternative flours (which I try to limit for the most part).

One thing I noticed, before I go any further, and this is a disclaimer of sorts…the coconut flour you use in the recipes makes a big difference! I have been using Tropical Traditions coconut flour for quite a while, but I ran out this week and bought some Bob’s Red Mill. Bob’s does not soak up nearly as much liquid, and the texture of the things I made with it is a lot different. So when you’re trying the recipes, make sure to adjust the amounts as needed to get the right texture! This really goes for sweeteners too—adjust the amounts to your taste. I don’t eat things that are very sweet, and also different brands of cocoa and stevia are so variable that you really have to go by flavor.

Onto the new bites! These are actually better than the pizza bites in my opinion. I was surprised but really happy. And I wished I had someone to share them with so the excitement and pleasure could be validated!

 

Grain Free Turkey Avocado Bacon Bites

Heat 2 heaping Tbsp coconut oil in a skillet.

In a bowl, mix together:

1/4 cup diced avocado
3 Tbsp crumbled bacon
3 Tbsp parmesan cheese (grated or shredded)
3 Tbsp diced turkey
2 Tbsp diced sauteed purple onion (optional)
1 egg
1 1/2 Tbsp coconut flour

Dump the melted coconut oil in with the other ingredients and mix well. Add a little more coconut oil to your pan, and drop dollops of the mixture in the pan on medium-low heat. Flatten just a little bit. When the bottom is browned, flip them over and finish off the other side.

Serve with Chipotle Avocado Dip. This isn’t really a recipe, but just take 1/4-1/2 of your avocado and blend (or mix with hand mixer) it with a splash of oil (I used walnut oil, but olive oil or some other would work–it’s just to thin it out a little bit). Add chipotle powder or cayenne pepper to taste. Add a dash of salt, a squeeze of lemon, and any other seasonings you like (I put in a shake of southwestern seasoning).

This serves one to two people (one if it’s for me).

 

These are amazing! I’m not just saying that—they really are even better than the pizza bites, and I can’t wait to make a different version of these everyday for the rest of my life 🙂

News/Notes: I have nothing new! Oh wait…I bought a shower curtain, which then gave me inspiration for how to accessorize the bathroom. I also bought pillows. And a bathroom trash can, which I spent way too much on but I love it. Isn’t that what life is all about? Anyway, I’ve got a long To Do List for tomorrow and Saturday morning, and then K and I are driving south to her parents’ house near San Diego to go wine tasting and spend the night. No complaints from me on that plan!

Other things I’ll talk about soon: I have two more recipes to share (breakfast brownies and sandwich cookies). Also, I bought a Santevia water filter that I’m excessively thrilled about. But I’ll save that for later!

Hope your week is great and full of good food too!