Wheat-Belly Gratin

Prepare time: 10 min
Cook: 4 hour 5 min
Ready in: 4 hour 15 min

Ingredients

(serves 12)

  • 1 tablespoon of butter
  • 1 cup of sweet onion
  • 1 tablespoon almond flour
  • 1 teaspoon chopped fresh thyme
  • 900g sweet potatoes
  • ½ teaspoon kosher salt
  • ½ of a teaspoon ground black pepper
  • 900g Fresh parmesan
  • 250 ml vegetable broth

Directions

1

Chop the sweet onion into thin slices. Peel and thinly slice the sweet potato. Heat the sunflower oil in a frying pan and fry the onion for 5 minutes, or until soft and golden brown.

2

Next, add the onion to a mixing bowl with the sweet potato, almond meal, thyme, kosher salt, black pepper, and half of the parmesan. Mix to coat all the ingredients with the almond meal.

3

Spray your slow cooker with cooking spray. Transfer the almond flour-coated ingredients to the slow cooker. Add in the vegetable broth and break in the remaining parmesan. Turn the slow cooker on to a low heat, cover and cook for 4 hours.

4

Separate into 12 portions and serve with a salad or side of your choice.

 

Note

Nutritional Information: 90 calories, 3.4g protein, 13.8g carbohydrates, 2.5g fat, 1.3g saturates, 2.2g fiber, 0g sugar, 0.2g salt.

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Wheat-Belly Gratin

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