- 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
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.
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.
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.
Separate into 12 portions and serve with a salad or side of your choice.
Nutritional Information: 90 calories, 3.4g protein, 13.8g carbohydrates, 2.5g fat, 1.3g saturates, 2.2g fiber, 0g sugar, 0.2g salt.