Eggs

Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}

January 2, 2019
1 Review (5.00 out of 5)

Casseroles are one of my favorite foods to make! They’re always so cozy and comforting to me…and the possibilities are endless!

Also, frozen hashbrowns are a lifesaver! They make things so simple, because sometimes, the last thing that I feel like doing is chopping another stinkin’ vegetable!

So, let’s get to this recipe. Because honestly…do you all really read all of a blogger’s ramblings up in this section? haha!

(No, but…seriously. Do you?)

Don’t forget to tag me on Instagram @butteraddictgonepaleo if you try this out! I’d love to see and share your recreations!

Pin this to your Pinterest board to save for later!

Print Recipe
 Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 40-45 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pot or sauce pan over medium heat, saute thawed ground beef and onions for 8-10 minutes until the beef is mostly browned and the onions are slightly translucent and softened. Meanwhile, preheat your oven to 425 degrees.
  2. In a bowl, whisk together the coconut milk, broth, coconut aminos, and arrowroot powder.
  3. Once the onions have softened, add all of the seasonings, nutritional yeast, milk/broth mixture, and hashbrowns to the pot and stir to combine.
  4. Cook for about 5 minutes until the potatoes have just started to soften.
  5. Stir the whisked eggs into the pot.
  6. Immediately, remove from the heat and transfer into a baking dish.
  7. Bake for 25-30 minutes or until slightly browned on top and somewhat firm.
Recipe Notes

*I use 5 flax eggs for this recipe, instead of just 3 real eggs. Each flax egg is made by mixing 1 tbsp of ground flax with 2 tbsp of warm water - then set aside to thicken for a few minutes. (So, 5 tbsp ground flax and 10 tbsp of warm water for this recipe.)

Flax eggs will NOT hold the casserole together the same way that real eggs will. I actually prefer the flax eggs for this, as it keeps the casserole creamy and not too "baked egg"-like. However, if you want a very "sliceable" casserole, use real eggs. 

** If you can tolerate dairy, mix in that sour cream! If you're following a whole30, make sure you use a compliant almond/coconut yogurt. If you're simple dairy-intolerant or staying away from it, just make sure you're using a plain, UNSWEETENED variety. Check your sugars! Forager plain cashew yogurt is one of my favorites!

...OR simply omit it! You're still going to get that savory beef stroganoff flavor without it. 

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Chili Garlic Turkey Meatballs

June 9, 2018

I don’t know what exactly it is about meatballs that make them so appetizing. Maybe it’s the slightly browned edges along the outside of each one, or the fact that they’re so quick and easy to chow down. Not sure, what aspect it is, but I love them!

I’m always switching up my spices and ingredients to jazz up whatever ground meat I’ve chosen for the dish. Any meatball is great as an appetizer or bite-sized food for a party, but sometimes, I pair them with veggies and a sauce for a complete meal.

For these, the combo of spicy chili sauce and lots of garlic is deeeelish! You’re going to want to double this batch.


Print Recipe


Chili Garlic Turkey Meatballs

Prep Time 10 minutes
Cook Time 15 minutes

Servings
meatballs


Ingredients

Prep Time 10 minutes
Cook Time 15 minutes

Servings
meatballs


Ingredients


Instructions
  1. Preheat oven to 400 degrees.

  2. In a large bowl, sprinkle all of the seasonings evenly over the ground turkey.

  3. Add in the eggs, chili sauce, and flour.

  4. Gently mix together just until combined.

  5. Onto a lined or greased baking sheet, spoon individual meatballs out, about a tablespoon and a half in size, until all of the meat is portioned out onto the baking sheet. I like to use a melon ball scooper - makes it super easy and fast! If you want, you can roll each one in your palms for a rounder meatball, that just takes way more time that I usually want to invest. To each his own!

  6. Bake for 15 minutes or until the centers are done.

  7. Drizzle with more chili sauce, if desired and serve immediately or keep them warm in a crock pot!

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Anti-Inflammatory Spiced Peach Bars

June 8, 2018

When I choose to have sweets, I try to always make sure there are some health benefits included in my indulgence. That usually makes it super guilt-free in my book. 😉

These Anti-Inflammatory Spiced Peach Bars are moist, perfectly sweet,and have medicinal benefits from the ginger, turmeric, and ceylon cinnamon (google the difference in cinnamon – I’ll spare you that explanation now, and save it for a different post). There is even some black pepper in them to maximize your body’s absorption of the turmeric! These are things that help your body function properly. Read on to hear just what I’m talking about!

So, what’s the big deal about this anti-inflammatory stuff? WELL, let’s go into a mini explanation of inflammation of the body. Anti-inflammatory foods help to…you guessed it, reduce inflammation. Inflammation is triggered when your immune system is activated by something foreign entering your body, i.e. pollen, chemical, microbes, or a number of other things. Small happenings of inflammation can protect your health by threatening these invaders of your body. Wait, so that should be a good thing, right? Why would you want to reduce inflammation? Sometimes, inflammation persists daily even when you are not threatened by something foreign in your body. Depending on what foods you consume, you could be triggering inflammation day in and day out in your body! This is when it can become un-friendly. Diseases such as cancer, heart disease, diabetes, arthritis, depression, and Alzheimer’s have been linked to chronic inflammation. Clearly, that’s when it has become your enemy. Instead of medical looking charts showing all of this, I’m still going to show you pictures of these bars, because, let’s be real, that’s why you’re really here!

A healthy diet that stays away from foods that increase inflammation is a great start to regulating inflammation and your risk of many diseases. Refined carbohydrates, fried foods, sugar-sweetened beverages, margarine, processed meat, and even too much RED meat can all cause an increase of inflammation. So, how do you know if you’re a victim of chronic inflammation? If you have a diet completely filled with these foods, that is a dead give away. Other signs include: aches and pain, fatigue, irritated skin, excess weight or inability to lose weight. These are some signs that you might have a war going on in your body. Much like when you’re sick and you feel tired – because your immune system is fighting off an illness which is causing inflammation – you could be causing similar fatigue from eating that fast food burger and fries for dinner.

Eating foods such as nuts, leafy greens, avocados, pineapple, salmon, bone broth, coconut oil, broccoli, blueberries, chia or flax seeds, papaya, and….cinnamon (ceylon cinnamon specifically), turmeric, and ginger (all three of which are in this recipe!) can reduce unwanted inflammation in your body. Now, keep in mind, I am not suggesting that you make these bars and consume them on a regular basis just because they include some beneficial ingredients. They are still a treat! 🙂

Life is about balance, but when you can treat yourself with good, beneficial whole foods – WHY CONTINUE TO EAT CRAP INSTEAD? It’s just not always worth it, especially after feeling just how great your body can function, it’s hard to go back to letting it just not function at it’s best. Analogy time! > It’s kind of like filling up a lawn mower with tainted gas. Sometimes, gas can become filled with water, sediments, or a number of things that prevent a gas motor from functioning properly. It still runs, yes, however, it just chugs along most of the time, and doesn’t sound or look very good. This has happened when some rainwater got into one of our gas tanks and we filled up a mower with said gas. IT WAS FANTASTIC – NOT. We ran the gas out of the tank, and refilled it with quality gas and it was good to go. Same goes for your body. You can repair damage by simply putting some good fuel in your tank. Once you fill up with the good stuff, your motor is going to run so well, you’re going to want to keep filling it up with the same quality fuel. Ok, my rant and cheesy perspective is over. 🙂 Let’s get to the goods!

Print Recipe
 Anti-Inflammatory Spiced Peach Bars
Cook Time 16 minutes
Servings
bars
Ingredients
Cook Time 16 minutes
Servings
bars
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, beat eggs, vanilla, vinegar, and sweet potato until combined.
  3. Add in remaining ingredients, except for the peaches.
  4. Pour batter into a greased or lined baking pan. I used a square 8X8 pan.
  5. Lay peaches slices across the mixture.
  6. Bake for 16-18 minutes or until the center is done.
  7. Serve warm with homemade coconut whipped cream or yogurt for some creaminess!
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Jalapeño Cornbread with Maple Butter

March 30, 2018

Cornbread was always a feel-good-food for me growing up. It was usually paired with Pinto Beans with Ham Hocks. We had it AT LEAST once a week. My family was frugal and it was a very affordable meal for the five of us. To say I got sick of it is an understatement. However, 10-15 years later, I find myself wanting a bite of that every now and then, especially with some cornbread to soak up the last bit of broth-like juice. Ugh, SO GOOD! I couldn’t tell you what it was like back then to eat all of that with the actual ham. My younger brothers and I never got the ham, at least on purpose! The ham pieces were reserved for dad. If we were lucky, one little chunk might sneak into our bowl by accident. Now, THAT was a good day! I need to go back to those days where a mood was uplifted by a single piece of ham.

As I stated above, I loved to use my cornbread to soak up the broth after I was finished with the beans. Cooking it in a skillet helps to give you those crispy edges that hold up the cornbread and prevent it from falling apart. It’s almost like it’s deep fried. My North Carolina born and raised father knows and loves his cornbread. Therefore, ours was always cooked in a skillet. If we didn’t, it just wasn’t right! The crispy edges ensure that it holds up while adding a completely addicting component.

I don’t think I have a favorite way of eating cornbread – with beans (FYI, beans are not paleo), with meatloaf and mashed potatoes, with pulled pork and cole slaw, or just straight out of the oven with a big ol’ slab of butter melting on top, it’s just so good!

Corn is a grain and therefore, it’s not paleo. However, this recipe IS paleo and actually has zero corn. You won’t miss it too much, I promise! If you’re a fan of that little white and blue box mix of sweet cornbread, stick around. You’re gonna like this!

If crispy, rich cornbread wasn’t enough, I add jalapeños to mine! My husband and I had Jalapeño Cornbread at a restaurant years ago and have been hooked ever since! I don’t think you’ll ever find plain cornbread in my kitchen again! If you’re not a fan of jalaps, go ahead and omit them! It will still turn out delicious! I also serve this with maple butter – TOTALLY optional, but highly recommended!

If you do not have a skillet, you can still make this! Just bake it in any oven safe dish and omit the cooking on the stovetop.

 

Print Recipe
 Jalapeño Cornbread
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Instructions
  1. Preheat oven to 425 degrees.
  2. On the stovetop over medium high heat, add 1-2 tbsp of coconut oil to a cast iron skillet (enough to cover the bottom).
  3. In a bowl, combine the flour, baking soda, and salt.
  4. In a separate bowl, beat together the eggs, milk, vinegar, honey, and butter.
  5. Add the wet mixture and jalapeños to the dry ingredients and stir just to combine - don't over mix.
  6. Drop a drip of batter into the oil to test it. If it doesn't sizzle immediately, continue to heat.
  7. Once the oil is hot enough, add all of the batter to your skillet.
  8. Cook for 1-2 minutes until the edges start to brown.
  9. Transfer the skillet to oven and continue to cook for 12-15 minutes or until golden brown and done in the middle.
Maple Butter
  1. Stir together butter and maple syrup until combined.
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Mexican Potato Bake

March 27, 2018
Cuisine

The only thing that I like just as much as Mexican food is potatoes. I like them in just about every form. This dish combines diced sweet potatoes, but you could substitute your favorite potato instead. Japanese sweet potatoes or red potatoes would be delicious!

With the addition of sweet peppers, chipotle peppers, ground beef, and mexican spices, you’ll whip up a casserole that’s spicy, addicting, and a nice change from typical mexican food.

…which is still absolutely delicious. Change is nice though!

I like to top mine with avocado and dairy-free cheese sauce. You could go crazy with so many different toppings for this! Sour cream, greek yogurt, green onions, salsa verde, the list goes on and on! It would all be tasty!


Print Recipe
 Mexican Potato Bake
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Cuisine Mexican
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large cast iron skillet (if you don't have a cast iron skillet, you can you a large soup pot or deep nonstick pan, and then transfer to a baking dish), sauté onion, peppers, and potato in oil for 5 minutes or until onions become translucent.
  3. Add ground beef to skillet and sauté 5 minutes while breaking the meat up.
  4. Stir in garlic and all of the seasonings to the ground beef and vegetable mixture and cook for another 1-2 minutes.
  5. Remove skillet from heat.
  6. In a large bowl, whisk together coconut milk and eggs.
  7. Add milk mixture to the ground beef and vegetables and combine.
  8. Transfer skillet to oven (or transfer to an oven safe baking dish first) and bake for 20 minutes.
  9. Cool for 5-10 minutes before cutting.
  10. Top with avocado, cheese sauce (see recipe note for my dairy free Pepperjack Cheese Sauce), green onions, salsa, or jalapeños before serving!
Recipe Notes

Pepperjack Cheese Sauce

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Low Carb Pizza Cups (Dairy Free)

February 2, 2018
Cuisine
Course

I’d say that 99% of the population loves pizza! …including pizza-inspired dishes! These Pizza Cups will be no exception! I used italian sausage for mine and drizzled them with my Garlic Basil “Parmesan” Sauce, but feel free to use your imagination and mix in any toppings that you’d typically get on a pizza! Onions, green peppers, italian beef, pepperoni, mushrooms, bacon…the list goes on and on! Make plenty of these, they disappear quickly! They’re a perfect 2 (maybe 3) bite finger food for a party! Everyone will be grabbing these up.

The crust is made with cauliflower rice so it has much fewer carbs than the normal pizza crust one would serve. You can feel good about eating this pizza! 😉

Print Recipe
 Low Carb Pizza Cups (Dairy Free)
Course Appetizers, Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
Cauliflower crust:
Pizza filling:
Course Appetizers, Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
cups
Ingredients
Cauliflower crust:
Pizza filling:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a bowl, combine all of the crust ingredients until everything is mixed up well.
  3. Separate crust mixture into the openings of a greased cupcake pan. This recipe should make about 12.
  4. Press mixture down into the bottom and slightly up the sides of each cup.
  5. Bake for 10-12 minutes or until the edges start to turn golden.
  6. While the cups are baking, crumble and brown the italian sausage in a saucepan over medium heat.
  7. Once the sausage has all browned, add the remaining ingredients for the filling. Start with 1 tsp of salt and add more as desired. Feel free to add more/less fresh basil or even some oregano! The fresh herbs really add to the sauce!
  8. Remove crust cups from the oven and filling each one with about 3 tbsp of filling. If you can tolerate dairy, sprinkle some raw grass fed cheddar on top!
  9. Return cups to oven and cook for another 5-8 minutes.
  10. Remove cups from pan and DIG IN! Drizzle with my Garlic Basil "Parmesan" sauce for extra goodness!!!
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Boneless Buffalo Wings – Gluten/Grain Free

January 28, 2018
Course

For being as good as these wings are, they’re SO EASY! I have found that buying good quality chicken (and meat, in general) goes a long ways in how tasty a dish is! This isn’t to say that $1.99/lb chicken is terrible. I’ve just found that meat to dry out easily and be a tad bitter tasting. All of this isn’t to say that you can’t use that chicken. Use your own discretion. Personally, I buy the most natural, organic brand of chicken, if possible. I understand, everyone’s budget is different, but shop the sales! They’re out there! Look for words like “cage free” and no hormones, steroids, or antibiotics. You might pay a bit more, but not only is it better for you, there’s a difference in taste! My husband can always tell if I’ve bought a cheaper brand! 😉

Back to these wings! You can choose to sauce them up, like we do, just eat them plain, or dip them in whatever sauce you’d like! They’re tasty in just about any form! I like to dip them in ranch. You can check out my handy Ranch Seasoning Mix and make your own! I mix that into some homemade mayo and a little almond milk and I’m good to go! I always keep a jar of that mixed up! It goes on everything!


Print Recipe
 Boneless Buffalo Wings
Course Appetizers, Dinner
Cook Time 15-20 minutes
Servings
wings
Ingredients
For the wings:
For the buffalo sauce:
Course Appetizers, Dinner
Cook Time 15-20 minutes
Servings
wings
Ingredients
For the wings:
For the buffalo sauce:
Instructions
  1. Combine your butter and hot sauce and set aside. You'll want this ready when the wings are all done.
  2. Cut your chicken in desired size wings. I typically aim for 2-inch chunks. Try to make them all the same size for even cooking time. Remember, the bigger you make them, the longer they'll take to cook.
  3. Over medium high heat in a large pot, heat up the oil. I also like to have my oven heated up to 300 degrees to transfer my cooked wings to while I cook the other batches. This helps them stay crispy!
  4. In one bowl, combine the flours and seasonings.
  5. In another bowl, beat up the eggs. I typically need closer 1 1/2 eggs, so I usually go ahead and beat up 2. If you happen to only have one (that has happened to all of us!), just add a tablespoon or two of water to the one and you'll be just fine!
  6. First dredge your chicken wings in the egg. Be sure to shake off the excess egg so the flour mixture doesn't get too wet. Then dredge the chicken in the flour mixture making sure to press the flour into the chicken to coat well, also shaking off excess.
  7. Place chicken wings in hot oil and cook for about 4 minutes on each side. Don't over crowd your pan! I cook about 8 in each batch. Once the bottom has turned a golden brown - flip!
  8. Cook the remaining side for another 4 minutes and remove from the oil. I place them directly in the oven on a rack over a sheet pan.
  9. Repeat steps 6-8 until all of your chicken is cooked.
  10. In a large bowl, pour your hot sauce mixture over the wings and toss!
  11. EAT IMMEDIATELY! Not that anyone needed directions on that part! 😉
Recipe Notes

*If you cannot find cassava flour, use 1/4 cup more of almond flour (total 1/2 cup) and sub 1/2 cup of arrowroot powder for the cassava.

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Paleo Tortillas/Crepes

January 11, 2018

Since the first day I made these, my husband has been obsessed! He actually says that he likes them better than regular tortillas. I have to admit that they do NOT taste like corn or flour tortillas. I can’t fake that corn taste. NO CAN DO. They actually have a bit of an eggy flavor that we personally love!



The best part about these is that they are almost indestructible. haha! They don’t break when you fold them up. A broken taco is a quick way to ruin your meal. 🙁 These tortillas will never let you down in that department!

These shells can also double as crepes! Fill them with eggs and veggies or berries and some coconut whipped cream for a yummy breakfast!



Print Recipe
 Paleo Tortillas/Crepes
Prep Time 2 minutes
Cook Time 5-10 minutes
Servings
tortillas
Ingredients
Prep Time 2 minutes
Cook Time 5-10 minutes
Servings
tortillas
Ingredients
Instructions
  1. In a bowl, combine all of the ingredients. When making tortilla shells for tacos, I like to add garlic powder, onion powder, and cumin for extra flavor - totally optional!
  2. Over medium-heat, pour 2-3 tbsp (a little bit less than 1/4 cup) of batter in a small nonstick pan** and swirl around to form a circle.
  3. When the edges start to curl up slightly, its time to flip! This usually takes about 30-45 seconds. I like to use a silicone, heat-resistant spatula. I just lightly slide it around the edges to loosen. Because of the nonstick pan, you should be able to easily slide the spatula around and flip your tortilla effortlessly.
  4. Flip and cook the other side for another 30-45 seconds.
  5. Repeat steps 2-4 until you have used up all of your batter. This recipe typically makes about 8 tortillas - give or take. It just depends on how thick you make them!
Recipe Notes

*I would not substitute anything for the avocado oil. I have tried coconut oil and butter. However, when added to the cold eggs, it solidifies and doesn't cook evenly. Therefore, the recipe will yield some clumpier tortillas.

**I use a 6-inch pan. Make sure to use a non-stick one! It's essential!

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Tahini Chocolate Chip Blondies

January 10, 2018
Course

These are my version of a chocolate chip and peanut butter blondie/cookie bar. Who can say no to CHOCOLATE AND PEANUT BUTTER!?!? My household sure can’t. Even the dogs are crowding around me when I mix up a batch of these. Then again….I can’t recall a time that my dogs AREN’T crowding around me in the kitchen. They’re beagles. It kind of comes with the breed. Gotta love my fur babes. <3

To begin with, if you haven’t ever tried tahini, give it a shot, please! It’s easier on digestion than peanut butter, and a lot more versatile in your cabinet! If you aren’t familiar with it, it’s ground up sesame seeds – THAT’S IT! (That’s all it should be, anyways. CHECK YOUR LABELS!) AND it’s superrrr delish!! It has more of a roasted flavor than peanut butter and makes super yummy dressings too! You can find tons of cooking uses for it! You just have to have an open mind. 🙂



My favorite way to use it…is in baking! It gives things a yummy PB flavor without any of the possible overly-processed, toxin-filled legumes that don’t mix well with my husband’s gut. It’s much preferred in my house!

Enough about tahini and all of the other not-really-important blabbering from me…here’s the recipe!

 

Print Recipe
 Tahini Chocolate Chip Blondies
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
thick blondies
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
thick blondies
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, combine tahini, honey, sugar, melted butter/ghee, vanilla, apple cider vinegar, and eggs.
  3. In a separate bowl, combine almond flour, coconut flour, maca powder, salt, baking soda and collagen peptides.
  4. Add your dry flour mixture to your wet mixture and combine. If you really don't feel like dirty-ing up another bowl...don't! Feel free to add all of your dry ingredients to the wet mixture without combing them separately. Just make sure you mix them together VERY WELL and aren't leaving clumps of flour throughout the batter.
  5. Pour the batter into a baking pan (I used an 8X8) and bake for 23-25 minutes until the center is done.
Recipe Notes

*  Browning your butter is optional - but highly recommended! It gives it more of a rich, nutty flavor. When it comes to baking cookies, I almost always brown the butter! It's super simple to do. In a saucepan over medium-heat, melt your butter. It will begin to foam after a few minutes. Cook it for another 3 minutes or so, until the foam is almost gone and the liquid underneath is a caramel color. you should see little brown bits at the bottom - those are dairy solids. If you strain those out, you're left with clarified butter, also known as GHEE! You can use them or toss them out! I like to cook my ghee until it's a deep caramel. Whatever your preference, it'll be tasty!

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Cinnamon Apple French Toast Bake with Maple Icing

December 31, 2017
Course

I’m not usually a sweets-for-breakfast person…I almost always go for the biscuits and sausage gravy or meaty omelets. I do, however, enjoy a bite or two of pancakes along with those. I have a problem with wanting a bite of everything on the menu … every time – every meal. I just can’t help it!


Sometimes, a bunch of maple-y goodness sounds like the perfect way to start my day! Filled with sweet caramelized apples and tons of cinnamon, this french toast bake does not disappoint! It’s super moist consistency and eggy-french toast taste is sure to be the perfect, cozy and comforting breakfast any day of the year, but is particularly wonderful when it’s FREEZING – like it is in the Midwest right now!

This bake isn’t heavy on the carbs either … which is ALWAYS a plus when eating something bread-like and sweet! It only has about 10-15 carbs per serving, depending on if you top it with icing or not. Either way, it’s delicious and won’t make you regret eating it!



Print Recipe
 Cinnamon Apple French Toast Bake with Maple Icing
Course Breakfast
Cook Time 25 minutes
Servings
Ingredients
Optional Maple icing:
Course Breakfast
Cook Time 25 minutes
Servings
Ingredients
Optional Maple icing:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet over medium high heat, sauté apples, ghee, honey, cinnamon (I used a full 2 tsp - use less depending on preference), nutmeg, and 1 tablespoon of avocado oil for about 3 minutes or until apples have soften and remove from heat.
  3. In a bowl, combine remaining ingredients (reserve the coconut butter and 2 tbsp of maple syrup for the drizzle) to create the batter.
  4. Pour batter over apples and sprinkle with a bit more cinnamon.
  5. Bake for 20 minutes or until it's cooked through in the middle.
For the icing:
  1. In a saucepan, melt coconut butter and maple syrup just until they combine. If it's too thick, feel free to add a bit more maple syrup to make it easier to drizzle.
  2. Drizzle over your warm french toast bake and DIG IN!
Recipe Notes

I feel like this bake only gets better with time. Everything with fruit and spices just gets more flavorful as it sits...so you may want to make plenty to have the next day too!

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