Black Truffle Coconut Sugar Grilled Garlic

I posted a photo of a foil boat full of grilled garlic on my Instagram (@the3LLLs) a couple of weeks ago – but now that I’ve used it nearly 5 million different ways, I thought I’d write a quick post about it.

I don’t know why I don’t grill/bake/roast garlic more, it’s so versatile. The flavor is that of a sweet garlicky roasted flavor, but much more mild that firmer or less cooked garlic. It can take on tastes of additional seasonings or oils, not to mention it has a lot of health benefits. Some can’t tolerate a lot of garlic, (most likely because its high FODMAP), but if you can, get it!

I happened to have the rest of a large bag of peeled garlic in my fridge that I knew I wouldn’t be able to use up before it spoiled, so I threw it on the grill.

Black Truffle Coconut Sugar Grilled Garlic

  • Peeled garlic cloves (not trimmed on the ends)
  • Drizzle black truffle oil
  • Fresh cracked black pepper
  • Raw coconut sugar

Create a foil boat and dump the garlic in, drizzle with the oil, generous fresh ground black pepper and top with raw coconut sugar. I did not mix – thought I’d see what would happen with the heat from the bottom caramelizing the sugar, it was YUMMO. I ate a substantial portion by itself right off the grill, have tossed it into a veggie/egg scramble, smashed it on a burger, tossed it cold into a salad, used it as a [paleo] pizza topping, and smeared it on a baked [paleo] pizza crust.

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Pig Candy!

The best holiday finger food ever. Or just the best year-round finger food ever. It’s always the first thing 100% gone, guaranteed.

Pig Candy

  • 1 package uncured bacon
  • Coconut sugar
  • Cayenne pepper

Mix coconut sugar and cayenne pepper (we don’t measure, so more = spicier, obvi) in a shallow bowl or pie plate. Coat both sides of each slice of bacon in the mixture, and lay flat on an aluminum foil covered cookie sheet. Bake in the oven at 325 degrees for about 20 minutes. Remove from oven and use a fork to roll-up and stick with a toothpick, ta-da! You must roll-up the bacon promptly after being removed from the over, or else it will adhere itself to the foil, and that’s sad.

When Seth first learned of this, we used regular brown refined sugar, but we changed our sugar to be more paleo-friendly (still, we rarely eat any sugar anymore). We always take it to parties, and it is always the first thing to disappear, and we usually make double batches 🙂photo 1 (18)photo 2 (19)