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Gluten free stuffing recipe

Bloom

Culinary nutrition expert, Katinka Bence, MBA, MSC, joins Gayle Guyardo on Bloom, with a stuffing recipe that won’t leave you feeling stuffed.

Katinka is all about creating a festive and delicious spread at the holiday table in a simple way – all grain, allergen and refined sugar free. No one will be left out at your holiday table – due to dietary choices or restrictions – and no mamas will cringe looking at the cookies their kiddos are eating. Katinka has a bundle to make each meal occasion easy and whole food based: Brunch, Dinner and Family Baking.

Ingredients:

1/2 cup dried cranberries

1/2 cup chicken or vegetable broth

1/4 cup coconut oil / ghee / butter

2 cups onion, chopped (about 2 medium onions)

1 cup celery, chopped (about two large stalks)

2 medium apples (granny smith is best), chopped

2 tbsp fresh thyme / 2 tsp dried

1 tbsp fresh sage / 1 tsp dried

2/3 loaf of Katinka’s nourishing Kitchen Chickpea Bread

2 eggs or chia egg

1 tsp sea salt

Directions:

Soak cranberries in broth for an hour or two or as long as you can.

Preheat oven for 350F.

Slice and cube bread and put into the oven for 20-25 minutes to make them crispy.

Heat olive oil and sauté onions for about 10 minutes.

Add celery and sauté for 5 minutes.

Add apples and herbs, sauté for 5-10 more minutes, till apples look soft.

Transfer mix to a large bowl and mix it with bread cubes and soaked cranberries.

Once it cooled off a bit mix in two eggs.

Transfer into a 9×13 baking dish and bake uncovered on 350F for about 35- 40 minutes – till cooked through and top is browned.

Let it stand for 15 minutes before serving.

Enjoy!

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