Serve the flapjacks with the crispy bacon and the caramelised bananas and the yogurt.
Gluten Free Flapjacks with Lean Diced Bacon and Honey Fried Bananas
Ingredients
- 400g Eskort Lean Diced Bacon
- 4 bananas cut in halve keep the peels on
- ¼ C honey
- 1 T coconut oil
- 1 C yogurt
- Flapjacks:
- 1 C coconut flour
- 1 t xantam gum
- 2 t baking powder
- 4 eggs separated
- 1 C coconut sugar
- 1 C coconut yogurt
- 1 t vanilla
- ½ t salt
- ¼ C coconut oil for cooking
Method
- Heat a frying pan over a moderate heat and fry the bacon until crispy.
- Remove the bacon from the pan and add the coconut oil and honey.
- Fry the banana halves in the honey until caramelized.
- Flapjacks:
- Separate the eggs.
- Combine ½ C coconut sugar and the egg yolks with the vanilla essence in a large bowl and whisk until light and fluffy.
- Combine the coconut flour with the xanatham gum and baking powder.
- Fold in the coconut flour and yogurt.
- In a separate bowl whip, the egg whites with the salt until stiff peak stage.
- Slowly add the remaining coconut sugar and whip until its silky like meringue.
- Fold the meringue into the main mixture and scoop it into a greased pan and fry the flapjacks for 3 min on each side.
Serve
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