Gluten-Free, Meatball Casserole
Enjoy this with a fresh green salad.
Enjoy this with a fresh green salad.
Not just for Thanksgiving, this sweet potato treat is great all year round.
Gluten-Free, Fresh Dill Casserole Bread
Servings: 8
Preparation Time: 15 minutes
Ingredients:
Directions:
In a medium mixing bowl, stir together the almond flour, coconut flour, salt, baking powder, yeast, and dried onion. Make sure there are no clumps of coconut flour. Stir in the chopped dill.
In a small saucepan, heat the water, honey, cottage cheese, and butter until it is warm and the butter has melted. Stir the warm mixture into the dry ingredients until just incorporated. Stir in the eggs. Oil a standard loaf pan and spread the dough evenly into the pan. Let the dough rise for 45 minutes. It will not double, but it will increase in height.
Preheat the oven to 350 degrees F. Bake the bread for 50–60 minutes or until golden on the edges and top and the center feels set (not squishy). Remove from the oven and, if desired, brush the top with some additional butter and sprinkle with coarse salt. Let the bread cool for ten minutes before slicing.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe and photo submitted by Angela, Longmont, CO.
Try this delicious breakfast pudding recipe made with pumpkin, almonds, and Coconut Cream Concentrate.
Author’s Note – This is one of our favorites, nourishing and satisfying without being heavy, lots of good protein, loads of veggies, and a perfect way to use that wonderful abundance of summer squash. It’s comforting, delicious, and full of flavor—even picky children have been reported to love it. YUM!
Coconut Cream, Sweet Potato Bake
Servings: 6–8
Preparation Time: 15 minutes
Ingredients:
Directions:
Preheat oven to 350 degrees F. Grease an 8 x 8-inch pan with coconut oil.
Place sweet potato and Coconut Cream Concentrate into the bowl of an electric mixer. Mix on medium-high speed until well blended.
Add eggs, sugar, vanilla, 2 teaspoons cinnamon, and 2 tablespoons butter. Blend until well mixed.
Spread sweet potato mixture evenly into prepared pan.
Brush mixture with 2 tablespoons melted butter and sprinkle on remaining cinnamon and sugar.
Bake at 350 degrees F for 45 minutes.
Enjoy!
Recipe courtesy of Marianita Shilhavy.
Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.
Author’s Note – Serve with your favorite green salad.