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Paleo Stuffing

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 12 people

Ingredients

  • 3 cups onion, peeled and quartered
  • 2 cups celery
  • 1 cup carrots, peeled
  • 1 cup apple, peeled, cored and quartered
  • 4 Medjool dates, pitted and soaked, then drained
  • 2 tbsp olive oil, butter or coconut oil
  • 2 tsp parsley, dried
  • 2 tsp sage, dried
  • 2 tsp thyme, dried
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 3 eggs
  • 2½ cups almond flour

Instructions

  • Preheat oven to 350*Line a cookie sheet with parchment paper.
  • Add vegetables, apple and dates to the food processor, pulse until finely chopped and resembling rice.
  • Add 2 tablespoons of oil to a large saucepan over medium heat.
  • Add chopped vegetable blend and herbs, then sauté over medium heat for about 5 minutes. Remove from heat.
  • In a large bowl, lightly beat eggs. Stir in vegetable blend.
  • Add almond flour to the bowl and mix well.
  • Spoon mixture evenly onto cookie sheet.
  • Bake 30 minutes then mix to fluff slightly.
  • Continue baking for 15 - 30 minutes.