Wednesday, December 10, 2014
Hello Honeyville Fans! I'm so excited to be back with you again and to announce the release of my all new cookbook, The Plan Cookbook, arriving to bookshelves December 30th!
In honor of my new book release, I've created an amazing dish using my favorite ingredient, Honeyville's Blanched Almond Flour! Healthy, delicious, and perfect for any meal, you're going to love these Almond Flour Crusted Brussels Sprouts! Enjoy!
1 cup Honeyville Blanched Almond Flour
1/2 tsp Sage
1/2 tsp Rosemary
3 Tbsp Butter, room temperature
1 lb Brussels Sprouts, trimmed, halved through stem end
1 cup Chopped Leeks
1 cup Chopped Carrots
1 cup Kale, chopped fine
5 Tbsp Extra Virgin Olive Oil, divided
2 Tbsp Italian Herb Blend
3 Tbsp grated Grana Padano or Parmigiana
Preheat oven to 325 degrees.
Make your Almond Flour crust by mixing all ingredients in a food processor until well combined.
Cook the brussels sprouts in a large pot of boiling water, about 6-7 minutes, until tender.
Combine 3 Tbsp of oil with herbs and pour over the brussels sprouts, turning to coat well. Add 3/4 cup Almond Flour crust to the brussels sprouts, reserving 1/4 cup for topping.
Place the leeks on the bottom of a baking dish and then layer with carrots and top with brussels sprouts. Sprinkle the reserve almond flour on top of the vegetable mix, grate grana padano and drizzle remaining 2 Tbsp oil on top.
Bake at 325 degrees for 18-20 minutes until the panko is browned, then serve.