Saturday, July 18, 2015
5 medium potatoes peeled and shredded(about 2 cups shredded)
1 medium carrot shredded
1/2 cup grapeseed oil(I am guessing melted coconut oil would work well)
1 cup homemade coconut yogurt
1 cup all-purpose gluten free flour
1 teaspoon baking powder
3 Tablespoons fresh rosemary
1 teaspoon salt
I have seen a few versions of this online and combined a few for this one. Really a great side with soups or stews it takes the place of a biscuit or bread and butter very well. If you eat it hot right out of the pan it is like a cross between hash browns and mashed potatoes..and a dab of coconut sour cream,well at that point it is a meal on it's own. Next time I serve it for breakfast I will also offer a side of my homemade chicken sausage. If you let it cool it will slice more like bread.
You could easily add other veggies. Or omit the rosemary and maybe go Mexican with cumin, cayenne some diced sauteed red and green peppers? Italian would be easy as well. Some grated onion, or minced garlic? Or skip any seasoning beyond just salt. Delicious any way you chose to prepare it. Rosemary is one of the herbs Abby does very well with so I tend to lean on it frequently. Beyond flavor Rosemary is a great source of vitamin A.
I will warn that many in the corn-free community really struggle with potatoes,even when organic. So make sure you know your source.
Preheat oven to 375
Combine all the ingredients and place in well greased loaf pan. Bake for 1 hour.
To slice allow to cool, or scoop to serve hot. Top with coconut sour cream or topping of your choice.