Sunday Brunch: Ode to Joy

You may remember that last weekend I had the pleasure of meeting the talented, funny Joy of Joy the Baker fame. She gave a lovely brunch demonstration and today I'm sharing my own grain-free rendition of her delicious recipes. And, dear readers, an awesome giveaway!

Joy thinks a good brunch should include coffee, bacon, and a savory bread. I couldn't agree more! Her original menu included Cheddar, Chive & Jalapeno Biscuits, Coffee Bacon, and Kale, Spinach, Banana & PB smoothies. Yum. After some trial and error, I give you a few updates:

I cooked the bacon in a syrup made of coffee and honey, then incorporated the bits into an almond flour biscuit with cheddar, green onions, and red pepper for a little bite.

My hubby contributed amazing iced coffee, and I whirled together kale, spinach, banana, almond milk, and OJ for a nutritious smoothie. Thanks Joy for the wonderful inspiration!!!

Today, because I love ya (shout out to PW), because it's Sunday, because I'm on a much-needed girls' weekend, & just because baking is fun, I have a signed copy of Joy the Baker's cookbook to give away!

To be entered in the giveaway, just leave a comment on this post answering the following question by Sunday the 17th of June. Winner will be announced in the next installment of Sunday Brunch at as the noonday!

What is your favorite brunch?

Bacon Cheddar Biscuits

recipe inspired by Elana Amsterdam and Joy the Baker

makes 12 biscuits

2 1/2 C. blanched almond flour

1/4 tsp. sea salt plus 1/4 tsp. for sprinkling

1/2 tsp. baking soda

1/4 C. cold unsalted butter, cut into small cubes (sub grapeseed oil, see below)

1/4 C. honey

2 large eggs

1/2 C. sharp cheddar cheese, cut into small cubes

1/4 C. chopped green onion

1/2 tsp. red pepper flakes

4 slices bacon

1/2 C. brewed coffee

1/4 C. honey

Preheat oven to 350.

To make coffee bacon:

In a skillet over medium heat, simmer coffee and honey together until reduced and syrupy, about 5-6 minutes. Add bacon to pan and cook, turning regularly, until browned and crisp. Set aside. When cool enough to handle, chop into small pieces.

To make biscuits:

Combine first three ingredients in a large bowl. Using fingers, "cut" butter into flour mixture, breaking cubes into smaller and smaller pieces. Continue until mixture resembles coarse meal. Make a well in the  dry ingredients.

In another bowl, mix together honey and eggs. Pour into dry ingredients and mix well with a fork. Mix in cheese, onion, pepper flakes, and bacon. Sprinkle with 1/4 tsp. coarse sea salt.

Bake for 15-18 minutes, until golden and a toothpick inserted in center comes out clean.

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For a dairy-free version, you can substitute 1/4 cup grapeseed oil for the butter. No "cutting" will be necessary. Just mix the oil in with the honey and eggs and combine with dry ingredients. The crumb will be less flaky, but softer and chewier. (picture below)

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Iced Coffee

makes 5 cups concentrate

1/2 pound coffee, coarsely ground

5 cups cold water

honey

almond milk

Combine coffee and water in a large pitcher (or large french press, if you have one). Put in the refrigerator overnight. 

In the morning, strain the coffee through a fine mesh sieve. 

Mix equal parts coffee concentrate and almond milk in a glass. Add sweetener to taste. Fill with ice cubes. Chow!

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Kale, Spinach & Banana Smoothie

based on original recipe by Joy the Baker
Makes 1 large or 2 small smoothies

1 C. kale (any variety)
1 C. spinach
1 1/2 C. almond milk
1 banana, sliced
Splash of freshly squeezed orange juice
2 tsp. honey

Combine ingredients in a blender until thoroughly combined.