Community Cookbook
Italian Dumpling Bake
LPHJ Kitchen
We love a good, comforting casserole and we love Italian flavors. This dish combines the two for a meal that's sure to become a new family favorite!
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Ingredients:
Filling
1 lb ground beef, bison, turkey or chicken
1 Tbsp coconut oil or olive oil
1 cup carrots, diced
1/2 cup tomatoes, diced
1/2 cup celery, diced
2 cups spinach, chopped
1/4 cup onion, diced
2 cups tomato puree or sauce
1 tsp garlic, minced
1 tsp basil
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme
Dumpling
1 cup almond flour
1/4 cup coconut flour
1/4 cup arrowroot starch
1/4 cup cheese or nutritional yeast (optional)
1/3 cup coconut oil or palm shortening
1/2 tsp sea salt
1/2 cup coconut milk
1/4 tsp basil -
Instructions:
In a large skillet, brown ground meat in coconut oil. Cook over medium heat for about 10 minutes or until cooked through.
In a greased, 2-3 quart casserole dish, place meat, carrots, tomatoes, celery, spinach and onion. In a small bowl, combine tomato puree, garlic, basil, salt, pepper, oregano and thyme. Stir sauce mixture until well blended and pour over meat mixture.
In a medium bowl, combine almond flour, coconut flour, arrowroot starch, salt, basil and cheese (if using). Cut in coconut oil or palm shortening until mixture resembles a coarse crumble. Slowly add in milk until just combined. Add more milk if dough is too dry. Form dough into little balls and place on top of meat and vegetable mixture.
Bake at 350F for about 20 minutes or until biscuits have started to brown. - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 4
- Cuisine: European - Italian
- Cooking method: Bake
- Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol, no grains
- Just right for...: Great for kids, Crowds/parties, Comfort food, Winter favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 30-45 minutes
Published in
Main Courses
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