Ingredients 📝
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1/3 large onion, rough dice
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2 stalks celery, sliced
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2 carrots, sliced
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1 teaspoon sage leaves, minced
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1/2 teaspoon each salt and pepper
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4 cups gluten-free flour mix (2 parts coconut flour, 3 parts almond flour, and 8 parts tapioca flour)
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2 cups cashew meal
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1-1/2 tablespoons baking soda
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2 teaspoons kosher salt
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3 tablespoons melted butter or other oil
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5 eggs
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1-1/2 cups broth
Instructions 🍽
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Preheat oven to 350 degrees.
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In a large cast iron skillet, combine onions, celery, carrots, sage, salt and pepper with two tablespoons of fat. Sauté over medium-low heat until veggies are softened (approximately ten minutes). When done, remove vegetables from pan.
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Meanwhile, in a large bowl, combine the flour mix, cashew meal, baking soda and salt; stir thoroughly.
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Add melted oil, eggs, and broth, stirring after each addition (the batter will be somewhat stiff). Fold in sautéed vegetables.
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(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.
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Remove from oven and allow to cool before serving.
