/91a2ecb0-f8f2-4fb2-b12c-30cc4b98cdd2--NL_ThanksgivingGreenBean-7196.jpg "Final Green Bean Casserole")
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Prep time
45 minutes -
Put collectively time for dinner
quarter-hour -
Serves
6-8
Creator Notes
A dish every person expects for the holidays with a more match twist. This gluten free and dairy free model will please all your company. —Nourishing Lab
Substances
2 pounds
Green Beans
1 tablespoon
Butter
1 tablespoon
Olive Oil
1 cup
Candy Onion
4
Garlic cloves, grated
8 oz.
Cremini Mushrooms, chopped
3/4 cup
Vegetable Broth
1 cup
Cashew Milk
1/4 cup
Coconut Milk
2 tablespoons
Tahini
1/2 teaspoon
Mustard Powder
1 tablespoon
Coconut Aminos
1/2 teaspoon
Salt
1 teaspoon
Tapioca Starch
Directions
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Preheat your oven to 400 levels Fahrenheit.
Thinly prick the onion and space them in a bowl. Pour the coconut milk and lemon juice in the bowl and blend. Let the onions soak for approximately Half-hour.
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Combine the almond flour, tapioca starch, garlic powder, salt and pepper in a dish. In batches, dip the soaked onions into the almond flour combination to coat them, then carefully space them onto a parchment-lined sheet pan. Bake for 10-quarter-hour on both side, or till the onions and browned and crispy.
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