Eggy Onion Breakfast Bread & Cottage Pie

Eggy Onion Breakfast Bread

What you'll need:

            ½ cup coconut flour

                ½ tsp salt

                ½ tsp baking soda

                1 tsp cream of tarter

                4 eggs

                4 pieces of bacon, cooked and finely chopped

                2 tbsp olive oil

                ½ cup water or coconut milk

                2 tbsp coconut oil

                ½ onion

                1 green onion, thinly sliced


1. Preheat oven to 350° F. Line an 8" square cake pan with parchment paper, and set aside.

2. Warm the coconut oil in medium skillet over medium heat. Thinly slice the half onion into thin rounds, and cook in the skillet for approximately 10 minutes or until browned, flipping once to cook evenly. Transfer to a paper towel-lined plate, let cool.

3. Combine the coconut flour, salt, baking soda and cream of tarter in a medium mixing bowl.

4. In a small mixing bowl, whisk the eggs with the crumbled bacon, olive oil, and coconut milk or water.

5. Stir the wet ingredients into the coconut flour mixture, then spoon into the parchment paper-lined pan.

6. Press the cooked onions into the top of the batter, then cook in the preheated oven for approximately 1 hour or until browned around the edges and cooked through. Top with sliced green onion and serve warm!


Cottage Pie

What you'll need:

            1 lb / 453 gr organic ground beef

                2 tablespoons butter, divided

                1 large onion, chopped

                2 large carrots, cut into ¾-inch pieces

                2 tablespoons tomato paste

                2 teaspoons thyme leaves

                1 cup / 250 ml beef stock

                1 tablespoon arrowroot powder - can use cornstarch if that's what you have

               ¾ cup / 4 oz / 115 gr frozen peas             

                1 large potato, very thinly sliced

                1 teaspoon fine grain sea salt

                Ground black pepper to taste


1. Preheat oven to 400°F (200°C) and place a rack in the middle.

2. Melt one tablespoon of butter in a large skillet over medium-high heat. Add onions and carrots, and sauté - stirring every so often - until onion is soft, about 5 to 6 minutes.  Season with salt and pepper, and stir in tomato paste.

3. Add ground beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes.

4. Add thyme and beef stock and bring to a boil. Cook, stirring constantly, until it starts to reduce, about 3 minutes.

5. In a bowl mix arrowroot powder (or cornstarch) with ½ cup of cold water. Add to beef mixture and cook until it thickens, about 2 minutes. Stir in peas and adjust seasoning, if needed.

6. Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Melt the remaining tablespoon of butter and drizzle over the potatoes.

7. Bake until the potatoes are browned around the edges, about 40 to 45 minutes. Let cool 10 minutes before serving.