This delicious and satisfying almond pone works well for breakfast or alongside a meaty stew or chili at dinner time. Try substituting the bacon with fried chicken skins or pork cracklings, you won’t regret it.
Preheat oven to 400 degrees F
1 pound of bacon, roughly chopped (optional)
1 T butter
2 med leeks, chopped
1 c cream
4 c milk
1 t salt
1/4 t fresh ground black pepper
4 1/2 c almond flour
1/2 c parmesan (optional)
other optional additions: chili powder, bell peppers, mushrooms, goats cheese
Directions: Butter a 9×13 inch glass dish, set aside. In an iron skillet melt the butter over medium heat. Add the bacon and sweat 2 minutes. Add the leeks and continue to sweat until the bacon is cooked and the leeks are translucent. Don’t let them caramelize or brown. Remove from heat. Place the almond flour, parmesan, salt and pepper in a large bowl and mix. Make a well in the center of the almond flour and add in the cream and mix. Whisk in the eggs making sure they are completely incorporated, but don’t overmix. Whisk in 2 cups of milk, making sure there are no lumps. Whisk in remaining cups of milk. Do not over whip/whisk. Pour into pan and place in oven. Cook for 35-45 minutes.
Very good served with gravad lax for breakfast or with ox-tail curry at dinner.
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2 egg yolks, beaten well
1 med onion, grated (optional)
1/4 c arrowroot
1 t salt
½ t baking powder
3 T melted butter
2 egg whites, stiffly beaten
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