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Prep time
45 minutes
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Cook time
15 minutes
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Serves
6-8
Author Notes
A dish everyone expects for the holidays with a healthier twist. This gluten free and dairy free version will please all your guests. —Nourishing Lab
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Ingredients
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2 pounds
Green Beans
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1 tablespoon
Butter
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1 tablespoon
Olive Oil
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1 cup
Sweet Onion
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4
Garlic cloves, grated
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8 ounces
Cremini Mushrooms, chopped
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3/4 cup
Vegetable Broth
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1 cup
Cashew Milk
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1/4 cup
Coconut Milk
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2 tablespoons
Tahini
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1/2 teaspoon
Mustard Powder
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1 tablespoon
Coconut Aminos
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1/2 teaspoon
Salt
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1 teaspoon
Tapioca Starch
Directions
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Preheat your oven to 400 degrees Fahrenheit.
Thinly slice the onion and place them in a bowl. Pour the coconut milk and lemon juice in the bowl and mix. Let the onions soak for about 30 minutes.
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Combine the almond flour, tapioca starch, garlic powder, salt and pepper in a dish. In batches, dip the soaked onions into the almond flour mixture to coat them, then carefully place them onto a parchment-covered sheet pan. Bake for 10-15 minutes on both sides, or until the onions and browned and crispy.
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