Broccoli Casserole
Low carb casserole studded with broccoli and cheese. Easy to make casserole and the perfect side dish.
Ingredients
Dry Ingredients:
- 7 oz broccoli florets
- 5 green onions sliced
- 1 cup almond flour
- ¼ cup tapioca starch
- 1 teaspoon salt
- A few cracks black pepper
- 1 teaspoon baking powder
Wet ingredients:
- ½ cup almond milk
- ¼ cup extra virgin olive oil
- 2 eggs
- 1 tablespoon chopped dill optional
- 1 cup finely grated parmesan
Instructions
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Preheat oven to 375F.
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Bring a small pot of water to boil, and add a pinch of salt. Add the broccoli florets and once the water is boiling again cook for 1 minute. Drain the broccoli and set aside to cool.
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In a small pot or pan, sauté 5 green onions with a little olive oil and a pinch of salt for 3 minutes. Set aside to cool.
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In a large bowl add the almond flour, tapioca starch, salt, pepper, baking powder and mix well with a whisk. Add the milk, olive oil, and mix well. Set aside for 5 minutes to hydrate.
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Lightly whisk the eggs and add to the four mixture, mix well.. Roughly chop the blanched broccoli and add to the flour mixture together with the sautéed green onions, dill and a cup of finely grated parmesan cheese.
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Stir everything together, and pour into a greased baking dish (the one I used is about 8.5 x 6.5 inches). Top off with some more parmesan and bake at 375F for about 45-50 minutes, until the top looks golden brown. Let cool down for 15-25 minutes and enjoy!
