Alright my friends…I have found something crazy. Pork rinds, ground up, create a pretty amazing flour substitute. (Be careful that your pork rinds don’t have a lot of crap in them…you want them to have 2 ingredients…pork skin and salt. Nothing else. Nothing would ruin a blueberry bread like a BBQ flavored flour. Gross.)
I have been having a blast playing with the ZERO carb flour…seriously, it’s like a match made in heaven. It’s tricky though…to much pork rind without another flour makes for a chewy (not in a good way), rubbery texture that is nothing to write home about. However, used in addition to other ingredients, it’s pretty awesome. We really enjoyed this bread/cake. The batter can also be used to make “muffin tops”, on a cookie sheet without a muffin top pan. Double score, right?
(Notes – if you use sugar and not a sugar substitute, this will no longer be low carb…)
Double Protein (Pork Rind) Blueberry Bread
1/2 c butter, softened
1/2 tsp powdered stevia (or 1/2 c. brown sugar)
2 tsp baking powder (or 1 tsp baking soda + 1/2 tsp cream of tarter)
1 cup pork rind flour (simply food process or use a high speed blender until it’s finely ground)
1/2 c. coconut flour
3/4 c. milk of choice (almond, coconut, dairy)
2.5 c. frozen blueberries (Wild Maine work best, because they are small)
Beat butter, sweeteners and eggs until well combined. Add milk, baking powder and gelatin & beat well. Add flours and mix until just combined. Fold in frozen blueberries and pour into a parchment lined loaf pan (8×4)
Bake at 350 for approximately 35-40 minutes, or until toothpick comes out clean.
Allow to cool, store in the fridge. For an extra special breakfast, toast in a frying pan that has been coated in melted butter…yum!
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