Gluten and Refined Sugar Free Caramelized Bacon Recipe

by Carol Kicinski on October 25, 2016

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I am a huge fan of gastro pubs. I love the hand crafted cocktails and the imaginative reinventions of bar snacks. I also find that most gastro pubs (at least the ones I have had the pleasure of visiting) seem to have a pretty good gluten free snack menu.

This recipe is inspired by a bar snack I had at a gastro pub in Orlando. The dish was called Bacon and Eggs and was basically a spicy deviled egg with caramelized bacon. The eggs were great but oh, that bacon! I couldn’t get enough of that bacon. I dream about that bacon.

The bacon I had at the pub was coated in brown sugar mixed with a pretty long list of other stuff, so I decided to simplify the recipe and to try it with coconut sugar instead of the brown sugar.

I have to tell you – this recipe should come with some sort of warning due to the addictive nature of this bacon. You can serve it as-is with drinks, crumble it into salads or roasted veggies (Brussels sprouts would be amazing), break it into shards and serve with brie, atop some really good vanilla ice cream … the list goes on.

Really, you gotta try this recipe!

Gluten Free Refined Sugar Free Caramelized Bacon

Gluten and Refined Sugar Free Caramelized Bacon

Ingredients

Gluten free nonstick cooking spray
½ cup plus 2 tablespoons Wholesome! coconut palm sugar
1 teaspoon kosher or sea salt
⅛ – ¼ teaspoon cayenne pepper (depending on how spicy you like it)
7 pieces (about ½ pound) thick, nitrate free bacon, cut in half
2 tablespoons maple syrup
2 tablespoons finely chopped walnuts

Directions

Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and place a wire cooling rack on top. Spray the rack with cooking spray.

In a shallow bowl or plate, combine the coconut sugar, salt, and cayenne pepper. Brush the bacon on both sides with maple syrup and dip into the coconut sugar mixture, making sure to coat well. Place on the rack and bake for 20 minutes. Sprinkle the nuts on top of the bacon slices and continue baking for another 5 – 10 minutes or until the bacon is fully cooked through but the sugar coating is not burning. You want the bacon cooked very well or it won’t crisp up as well as it should when cooled.

Run a spatula under the bacon strips to loosen, then let cool on the rack. Serve at room temperature.

Servings:

A gluten free, refined sugar free recipe that makes 14 pieces of caramelized bacon

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The ‘Simply’ in Simply … Gluten-Free Quick Meals doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare.” – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

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Categories:    Entertaining

{ 2 comments… read them below or add one }

Sherry Everett October 26, 2016 at 2:02 am

Hi Carol, I’m so glad to finally put a face with your name. I guess I’ve been too busy to notice your site but that’s changed now. I’m a big fan and love to try your recipes. So far, they are amazing!

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Carol Kicinski October 26, 2016 at 8:51 am

Thank you Sherry. :) I hope you continue to enjoy the recipes.
xo,
Carol

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