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Paleo "Cornbread" Dressing

Ingredients
 

  • 1/3 large onion rough dice
  • 2 stalks celery sliced
  • 2 carrots sliced
  • 1 teaspoon sage leaves minced
  • 1/2 teaspoon each salt and pepper
  • 4 cups gluten-free flour mix 2 parts coconut flour, 3 parts almond flour and 8 parts tapioca flour
  • 2 cups cashew meal
  • 1-1/2 tablespoons baking soda
  • 2 teaspoons kosher salt
  • 3 tablespoons melted butter or other oil
  • 5 eggs
  • 1-1/2 cups broth

Instructions
 

  • Pre-heat oven to 350 degrees.
  • In a large cast iron skillet, combine onions, celery, carrots, sage, salt and pepper with a two tablespoons of fat. Saute over medium-low heat until veggies are softened (approximately ten minutes). When done, remove vegetables from pan.
  • Meanwhile, in a large bowl, combine the flour mix, cashew meal, baking soda and salt; stir thoroughly. Add melted oil, eggs, and broth, stirring after each addition (the batter will be somewhat stiff until Fold in sauteed vegetables.
  • (There should still be some oil remaining in the skillet from cooking the vegetables; if not, add another tablespoon. Pour the batter into the skillet; bake for 40 minutes or until top is browned and crusty. Remove from oven and allow to cool before serving.
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