Paleo Toasted Coconut Sweet Bread with Lime Glaze

Original recipe found here

Bread:

1/2 cup coconut flour
1/4 cup almond flour/tigernut flour
1/2 cup shredded coconut
1/2 cup granulated sweetener (I used coconut sugar)
1/2 tsp baking soda
1/4 tsp salt
3 eggs
3/4 cup full fat canned coconut milk
1 1/2 tsp coconut extract
1/2 tsp apple cider vinegar

Glaze:

1/2 cup powdered sugar

1 tsp lime zest

2-3 TBSP fresh lime juice

1/3 cup toasted coconut

Directions:

Preheat oven to 350*. Combine all the ingredients in a large mixing bowl and stir until well combined and smooth. Pour the batter into a greased bread pan. Bake at 350 for 45 minutes, or until baked all the way through. Let bread cool in pan for 10 minutes, loosen the edges with a spatula, and then carefully place on cooling rack. Pour lime glaze over top on the loaf, allowing it to drip down the sides (I put a piece of parchment/wax paper/foil underneath the cooling rack to catch any drippings). Immediately sprinkle toasted coconut over the top. Let glaze harden and then eat the entire loaf in one sitting. ;)

Bacon and Brussels Sprouts Soup

Original recipe found here

Ingredients

• 3 slices smoked bacon
• 1/2 onion small/medium
• 9 oz potatoes
• 9 oz Brussels sprouts
• 1 1/2 cups chicken or vegetable stock, possibly a little more
• salt and pepper to taste

To top

• 4 slices smoked bacon bacon, in small slices

Instructions

1. Cut the bacon into slices and put into a pan over a medium heat. Dice the onion and once the fat starts to render from the bacon, add the onion to the pan. Cook, stirring regularly for 2-3 minutes.
2. Meanwhile peel the potatoes and dice. Take the outer layer and ends off the Brussel sprouts and cut in half. Add both to the pan, stir, then cover and reduce heat slightly.
3. Allow the vegetables to sweat for around 10 minutes until the potato is tender to a knifepoint, stirring occasionally. Don't worry if things stick to the bottom of the pan and color a bit, it all adds to the flavor, just don't let them burn.
4. Add the stock, and some salt and pepper to taste to the pan (bear in mind you have bacon in there so you won't need much salt). Cover and bring to a boil then simmer for around 10 minutes.
5. Meanwhile, put the bacon for the topping in a small skillet/frying pan and cook over a medium heat. Continue to cook until crispy, stirring now and then.
6. Remove the soup pan from the heat and puree the soup in a blender/with an immersion blender.
7. Serve the soup with the crispy bacon on top.