Far Breton aux Pruneaux
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Far Breton aux Pruneaux might be a recipe you should try. One portion of this dish contains around 6g of protein, 13g of fat, and a total of 251 calories. This recipe serves 6 and costs $1.1 per serving. Only a few people really liked this side dish. 9 people were glad they tried this recipe. If you have arrowroot flour, prunes, sea-salt, and a few other ingredients on hand, you can make it. It is brought to you by The Healthy Foodie. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 28%, this dish is not so tremendous. Similar recipes include Tagine De Poulet Aux Abricots Et Aux Amandes-Chicken Apricots Al, Far Breton, and Breton Apple Pie.
Servings: 6
Ingredients:
¼ cup arrowroot flour
½ ripe banana
1 tbsp coconut oil, melted
1¼ cup pure coconut water
4 eggs
¾ cup full fat coconut milk
1 cup (200g) pitted prunes
¼ tsp Himalayan or unrefined sea salt
2 tbsp shredded unsweetened coconut
½ tsp vanilla powder (or pure vanilla extract)
Equipment:
food processor
oven
Cooking instruction summary:
Preheat oven to 400°F.In a small food processor, add the eggs and bananas and process until well combined. Add the arrowroot flour and melted coconut oil and mix well.Add coconut milk, coconut water, salt and vanilla and continue mixing for a about minute.Meanwhile, grease an oven safe ceramic dish with coconut oil then add shredded coconut and swirl the dish around so the coconut sticks to all surfaces.Lay the pitted prunes in the bottom of your dish and delicately pour the egg batter over the prunes.Place in the oven and bake at 400°F for 10 minutes, then lower the heat to 325°F and continue baking for 1 hour.About 10 minutes before the end of cooking time, mix coconut oil and shredded coconut together and sprinkle the mixture all over the top of your far Breton.Cool to room temperature then chill completely in refrigerator before serving. Note that, much like a soufflé, your far Breton will slightly expand during cooking and fall when cooling.
Step by step:
1. Preheat oven to 400°F.In a small food processor, add the eggs and bananas and process until well combined.
2. Add the arrowroot flour and melted coconut oil and mix well.
3. Add coconut milk, coconut water, salt and vanilla and continue mixing for a about minute.Meanwhile, grease an oven safe ceramic dish with coconut oil then add shredded coconut and swirl the dish around so the coconut sticks to all surfaces.Lay the pitted prunes in the bottom of your dish and delicately pour the egg batter over the prunes.
4. Place in the oven and bake at 400°F for 10 minutes, then lower the heat to 325°F and continue baking for 1 hour.About 10 minutes before the end of cooking time, mix coconut oil and shredded coconut together and sprinkle the mixture all over the top of your far Breton.Cool to room temperature then chill completely in refrigerator before serving. Note that, much like a soufflé, your far Breton will slightly expand during cooking and fall when cooling.
Nutrition Information:
covered percent of daily need
