This bread was made with puréed parsnip and avocado oil. They really turned out like bread! I made leftover meatball sandwiches. My 7yo thinks its the best thing ever, although I think he’s biased because he had a hand in making them. I will continue to experiment with these and see what else I can make with the dough. It’s worth a shot! I anticipate that you could use coconut oil instead of the avocado oil (do not use olive oil). I also could experiment with other veggies such as yams and sweet potatoes.
- 1/2 cup parsnip puree https://infertilitythouartaheartlessbitch.wordpress.com/2013/09/08/lemon-roast-chicken-with-parsnip-puree/
- 1.5 cups tapioca flour plus 1/2 cup for forming the dough
- 1 tsp sea salt
- 1/4 cup coconut milk (full fat)
- 1/4 cup avocado oil (sold at Costco and Whole Foods)
- 1 egg
- Preheat the oven to 425 degrees
- Pour the tapioca flour into a large bowl.
- ADd salt and parsnip puree to the flour and with your hands, combine it all together. It will be uniformly crumbly.
- In another bowl, mix the milk, oil, and egg with a whisk.
- Add dry and wet ingredients (except for the reserved tapioca flour). With a spoon, mix well. I couldn’t do this with my hands because it was way too sticky.
- On a dough mat (or other flat surface), place half of the reserved flour down and then put the dough on top.
- Start kneading the dough and continue adding flour until it no longer sticks to your hands.
- Shape the dough into the desired shape. I needs to be somewhat flat because it will stay dense and uncooked in the middle (like mochi) if it’s too high.
- Place on a piece of parchment over a cookie sheet and bake for 20 minutes.
- 1 lb grass-fed ground veal (Safeway)
- 1 lb grass-fed ground beef (Safeway or any other grocery store)
- 2 eggs
- 1 cup + one jar organic pasta sauce (check ingredient list carefully for anything you don’t recognize or sugars. It should be all organic and recognizable as FOOD ingredients. Whole Foods has some that are perfect for this, but others that are not. You must read labels. There are sauces found in ever grocery store that are organic and have only pure ingredients. Again, READ THE LABEL!)
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh basil, chopped
- 3 cloves of garlic, chopped
- 1/2 of a white or yellow onion
- 1 tsp sea salt
- 1 tsp black pepper
- Combine all other ingredients in a large bowl (only adding one cup of the spaghetti sauce)
- Start heating 2 Tbsp coconut oil (or avocado or macadamia nut oil) in your largest skillet (you will need a lid to fit)
- With your hands, blend the ingredients and form large “baseballs” of meat.
- Place the meatballs into the skillet and pour the remainder of the sauce over the top. Cover and simmer on medium-low. Use a thermometer and remove meatballs from heat when they reach 155 in the middle. Allow to rest for 10 minutes.