I’m pretty obsessed with this sauce. It works great on rice and all pasta, but to keep this recipe solanine-free, I put it on top of hearts of palm pasta.
INGREDIENTS:
30 g pasture-raised, organic butter
3 tbsp coconut flour (I use this brand)
400 ml full-fat coconut milk (I love this brand)
2 garlic cloves (thinly sliced, NOT minced. Sliced garlic creates a completely different flavor profile than minced garlic) omit if avoiding garlic
1/4 tsp nutmeg
1/2 tsp sea salt
A few dashes of black pepper
DIRECTIONS
Over low heat, mix together coconut flour, butter and garlic until a paste forms. Stir constantly so it does not burn.
Once a paste has formed, slowly mix in the coconut milk and stir.
Add in salt, ground nutmeg and black pepper and mix (I like to use a whisk to make sure all the ingredients get mixed thoroughly and do not clump)
Let sit over low heat for 15-20 minutes, stirring consistently, allowing the flavors to settle.
Serve over your favorite solanine-free base and enjoy! I used hearts of palm pasta.
Keep leftovers in the refrigerator for up to 3 days.
God Bless!
Taylor
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