His cookbook has been one of my favorites lately and I really enjoy sharing the recipes. At my work, there is a lot of people that come in asking for recipes that follow his diet. Well, here is another! Also, this recipe is Vegan and Gluten free. I make these to go with our Italian spaghetti squash dinners. They are perfect to dip in the spaghetti sauce or mix in.
1 Cup unsweetened coconut milk or Goat’s milk
1/2 Cup Avocado Oil
1 Tsp Salt
2 Cups Cassava Flour
1 Cup Nutritional Yeast
For original recipe check out Dr. Gundrys plant paradox cookbook
Preheat oven to 450
1. In a medium saucepan over medium heat add in your coconut milk, oil, and salt. Simmer and remove from heat after about 5 minutes.
2. In a medium bowl mix together all ingredients. The consistency will be a bit sticky.
3. Line a baking sheet with parchment paper and use an ice cream scoop to measure out each bread. Space a bit apart. If needed dip the scoop in some water to keep the dough from sticking.
4. Reduce the heat in the oven to 350 and bake for 15 minutes. Rotate your baking sheet and bake for an additional 15 minutes or until breads are golden. Allow to cool for a bit before serving.