2 large rutabagas, peeled and cut in half
1/2 oz. dried wild mushrooms
1 c. boiling water
1/3 c. blanched almond flour
1/2 c. Carmelized Onions
2 eggs
1/2 t. sea salt
black pepper to taste
2 T. ghee or duckfat (plus more for greasing pan)
1/2 t. dried Thyme
1. Place rutabagas in a bread pan, cover with foil, and roast at 400 degree F oven for 120 minutes. Allow to cool for 10 minutes, then place in food processor bowl. Reduce oven heat to 375 degrees F.
2. Place dried mushrooms in a medium glass bowl. Cover with boiling water, and allow to soften while rutabagas roast. Drain off liquid and add to food processor bowl.
3. Grease a 9 x 9 inch glass baking dish with ghee or duck fat.
4. Combine remaining ingredients with rutabagas and mushrooms, and process until the mixture is fully combined.
4. Spread mixture into prepared pan and bake for 30 minutes. Cool ten minutes, then cut into squares (ie., “cakes”). Excellent served as a side with roasted meat, with guacamole, chutney, homemade Mayonnaise, or your favorite GAPS approved condiment.
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