I added several dashes of chipotle peppers, dried jalapeño flakes and ground cumin to the coconut bread batter. Instead of the "pinch of salt" required by the recipe, I threw in some fresh ground smoked sea salt. I also added a bit more baking powder. If I had some tomato powder, I would have put in a few dashes of it as well. But alas, no tomato powder in the pantry! I am calling this spin-off recipe: "Smoky Jalapeño Coconut Flour Bread."
|Whoops, I got out of control with the chipotle peppers!|
I mixed the batter with a fork and then let it sit for a few minutes to thicken.
The end result was a larger "loaf" of coconut bread than my previous attempt. The seasonings made it look like whole wheat bread. Learning my lesson from the last time I baked coconut flour bread (see July 17th's blog post), I decided to let the Smoky Jalapeño Coconut Flour Bread completely cool and dry out a bit. I would suggest making this coconut bread the day before and letting it sit out at room temperature to draw out some of the moisture.
|Hello Big Lovely Loaf!|
Because the loaf had completely cooled and was allowed to dry out for a little while, I was able to slice it into thinner pieces much more easily than my previous experiment. The recipe for this loaf yields 4 slices, I was able to slice it into 8 slices instead.
As you can see in the picture below, there is a hole in my coconut bread. Gently tapping the bottom of the coffee mug on the counter after you add the batter helps drive out air bubbles before you microwave the "bread."
|The jalapeño flakes were nicely distributed throughout the bread|
Meanwhile, I fried one slice of center cut bacon.
|Hello Bacon Deliciousness!|
I added a dash of cumin and a dash of cayenne pepper and mixed it well. I should have added a bit more cumin than this below to really amp the smokiness. If you like heat, you may want to add a dash of hot sauce or some additional jalapeño flakes. I would recommend leaving this amped mayo in the refrigerator for a few hours before using to bring out all the flavors. However, I used it right away and it was very tasty.
When the bacon was crispy, I removed the bacon from the frying pan and fried 2 slices of the thinly sliced coconut bread in the bacon fat. I got a nice brown color to it. (Doesn't it look like polenta?)
After I had fried the coconut bread on both sides, I added my spiced up basil lime mayonnaise to both slices.
Learning the lessons from my past coconut bread slider recipe, I decided to add a lot more meat to my sandwich. I added one serving of thin-sliced smoked turkey breast (45 calories, 1 g. carbs total), which for this product (Oscar Meyer) was 6 slices. I cut the fried bacon piece in half and put both halves between the slices of turkey on the sandwich.
The end result? I'm calling it Lily's Low Carb Smoky Sonoran Turkey and Bacon Slider.
I took the above picture and then realized you could not see any bacon, so I tried again in the picture below. See the bacon peeking out?
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