I’m delighted to share one of my Autoimmune Protocol (AIP) recipes on Civilized Caveman! They are Bacon Herb Biscuits. George has set the bar high (it is his site, after all) with his scrumptious dishes and desserts. I won’t get the cart ahead of the horse here because many of you may be wondering what exactly is this “AIP” she speaks of…
What is AIP (Auto-immune Paleo)?
The Autoimmune Protocol is an elimination diet designed specifically for people with autoimmune and other chronic inflammatory diseases. It eliminates foods that can even be found in a traditional Paleo diet like eggs, nuts, seeds (even George’s beloved coffee!), and nightshades like tomatoes, white potatoes, and paprika. Why eliminate such delicious and nutritious foods? They have been shown to cause leaky gut, feed bacterial overgrowth, and stimulate the immune system which research strongly links to autoimmune diseases like Hashimoto’s, lupus, multiple sclerosis, and rheumatoid arthritis. Avoiding these foods allows the gut lining to heal, calm the immune system, restore nutrient stores, and heal cellular damage caused by these diseases. Many people are able to reintroduce elimination-phase foods as tolerated once healing has occurred!
I credit my own autoimmune and leaky gut healing to AIP’s nutrient density: quality meat, seafood, offal, vegetables, and fruits. It focuses on lifestyle too – getting sunshine, moderate exercise, adequate sleep, socialization, and stress management! You can read more about my story on my site Grazed and Enthused and about the Autoimmune Protocol on Dr. Sarah Ballantyne’s site The Paleo Mom.
As you can imagine, baking without eggs, dairy, and nut flours can be a pain! When I set out to create a nutritious, allergy-free biscuit recipe, my goal was to incorporate as many whole foods as possible. Plantains act as both a starch and binder and have a neutral flavor – we use them a lot in AIP baking for this reason. Gelatin is commonly used as an egg replacement to also help with binding, but it does not rise. Bacon cooked with fresh garlic and thyme adds a savory touch to these light biscuits.
Now, I will forewarn you not to expect a flaky, buttery baked good. These are more the texture of an English muffin, easy to slice and stuff with homemade pork breakfast sausage drizzled in honey (as seen in the photo) or served with bacon and avocado. In fact, that’s exactly what I do at home… and then simply wrap them up individually to reheat for a quick and satisfying breakfast throughout the week!
Whether following AIP or not, these biscuits are a healthy alternative for those with grain, dairy, egg, nut, or seed allergies or sensitivities. Or for someone who likes bacon. That should cover just about 100% of you guys. Enjoy!
- 3 slices bacon, sliced into ½ inch pieces
- 1 tablespoon minced garlic
- 1 teaspoon minced thyme
- 8 ounces peeled yellow plantain
- 2 tablespoons bacon fat
- ½ cup arrowroot starch
- 2 tablespoons coconut flour
- 1 teaspoons dried oregano
- 1/2 tablespoon gelatin
- 1 teaspoon apple cider vinegar
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2 tablespoons warm water
- Flaked sea salt, to taste
- Raw honey, drizzle (optional)
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Cook chopped bacon over medium heat in a large skillet for 6-8 minutes until crispy. Stir in minced garlic and thyme, and let cook until garlic is fragrant, about 1 minute.
- Spoon bacon-herb mixture in a small bowl, leaving bacon fat in pan to use in step 4. Set aside.
- Place plantain in food processor or high-powered blender and pulse until broken up into small pieces. Add remaining ingredients to blender, except the bacon-herb mixture, and blend until a smooth, wet dough has formed.
- Spoon mixture into a mixing bowl. Stir in bacon-herb mixture.
- Scoop ¼ cup dough onto prepared baking sheet to create round biscuits. Sprinkle with flaked sea salt. Bake in preheated oven for 20 minutes. Remove and let cool slightly before slicing and serving with homemade pork sausage and a drizzle of honey.
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