AIP Breakfast Sandwich
A breakfast sandwich that's paleo and AIP compliant, with pork and leek sausage burger, bacon, mushrooms and greens in a cassava flour-based flatbread. Gorgeous! Guaranteed to transform your Sunday mornings.
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But what do you do if you have food intolerances or allergies? If you can't eat bread, or eggs?
You make one of these.
For some reason, I find the texture and flavour of cassava flour flatbreads so satisfying. I think it's the flavour of them being fried, and it reminds me of the sweetness of the suet pie crusts we were offered for school dinners when I was younger. The texture is dense and chewy. It holds all those mushrooms and sausage juices in one place - no crumbling sandwich here. The only thing - and I've tested this recipe lots of times - is that I almost always need to add a little more flour or water to get the consistency right. It's never always exactly the same. So follow the instructions below and tweak your dough as needed. Another note - don't add any more oil to the pan or your flatbreads will become greasy as they fry. Adjust the heat as needed instead to control the cooking.
I hope you love it.
AIP Breakfast Sandwich
For the bread:
1 cup cassava flour + 1 heaped tablespoon (see Method)
three quarters of a cup of water
quarter cup olive oil
pinch of garlic salt
coconut oil for frying
For the filling:
4 pork and leek sausage burgers
coconut oil, for frying
8 rashers of smoked, streaky bacon
12 chestnut mushrooms, thickly sliced
2 big handfuls salad leaves (I used Mizuna, Rocket/Arugula, Spinach and Beet)
First, make the bread. Mix together the cassava flour, water oil and the garlic salt and stir to combine. Knead well, until smooth. You should have a firm dough, a bit like a soft bread dough. If you need to add more cassava flour or a drop more water to achieve this, then adjust as needed. It should be rollable.
Split the dough into 4 balls. This is easier to do either with your hands, on a lightly dusted (with cassava flour) surface, or between two sheets of greaseproof paper. Dust your hands with cassava flour and use your hands to pat the balls into thin rounds, about 4-5" across.
Heat 1 tsp coconut oil in a frying pan and heat to medium heat. Add the rounds, frying for about 3-4 minutes, until you can see little pitta-like scorch marks on the bottom side. Flip them over and fry for another 3 minutes or so, until cooked. Leave the pan on the heat for a second and quickly place the flatbreads on a board and slice them in half through the thickness, so you have 8 thin flatbreads. They might be a bit gummy in the centre still, so place them cut-side down on the pan to crispen up the inside for about 30 seconds. Lift them out and leave them to cool on a plate or board.
Add another 1 tsp coconut oil to the same pan and cook your pork and leek burgers. You can finish them off in the oven if you prefer - they'll cook in about 20 minutes there. Add the bacon to the pan and the mushrooms and continue to cook until fully cooked through and crisp. The mushrooms will be golden.
Next, pile up the sandwiches. Take one of the flatbreads and place it on a board or serving plate. Add a small handful of the salad leaves and then one of the cooked pork and leek burgers. Add the bacon and mushrooms and top with a remaining flatbread. Wrap up in a food wrapper or piece of greaseproof paper for easier eating, or just devour on a plate in front of Sunday morning TV.
Find your cassava flour here...
Looking for more AIP breakfast ideas?
Check out the 85 Amazing AIP Breakfast ebook for more morning inspiration! I contributed recipes to the ebook, along with other AIP bloggers. Click here for the details!
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