Sweet Potato and Bacon Muffins (AIP, paleo)

Ingredients

• 250 g sweet potato puree
• 150 g tigernut flour
• 50 g arrowroot
• 1 Tbsp apple cider vinegar
• 4 Tbsp extra virgin olive oil
• 75 g mushrooms
• 100 g onion
• 100 g bacon cubes
• 1 tsp baking soda
• Pinch of sea salt

Instructions

1. 1

   Preheat oven to 360° F (180° C)

2. 2

   Peel and dice the onion. Heat a skillet on medium heat. Pour the bacon cubes and onion in the skillet. Clean the mushrooms, slice them and add them to the pan. Let the whole thing on medium heat until it's cooked.

3. 3

   In the meantime, in a blender combine the sweet potato puree, apple cider vinegar and olive oil. Blend until well combined.

4. 4

   In a large bowl, combine the tigernut flour, arrow root, baking soda and pinch of salt. Stir.

5. 5

   Add the sweet potato purée to the dry ingredients and mix until well combined.

6. 6

   Then add all sauted bacon, mushrooms and onion to the bowl and mix all the ingredients together.

7. 7

   Line or lightly oil a muffin pan. Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).

8. 8

   Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup.Bon appétit !