Veggie Terrine

INGREDIENTS:
4 medium carrots, peeled
2 medium zucchini
2 medium yellow summer squash
2 Tbsp. coconut oil
1 large garlic clove, finely minced
½ tsp. sea salt
1/8 tsp. ground pepper
6 large eggs
¼ c. milk
¼ c. coconut flour
½ tsp. baking powder
1 small handful of fresh basil leaves, chopped

INSTRUCTIONS:
Preheat oven to 350. Line a  9×5 inch loaf pan with parchment paper and set aside.
Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin.
In a large skillet  heat coconut oil. Add the minced garlic and stir for 1 minute. Then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
Cook over medium-low heat until softened, about 8 to 10 minutes.
Meanwhile, in a small bowl , mix together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs & milk, and then whisk in flour mixture until fully incorporated and slightly thickened.
Fold in the cooked vegetables and basil. Pour mixture into prepared pan.
Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.
Remove from pan, and serve warm or at room temp.

Veggie Terrine

 

82 responses

  1. Why coconut oil and flour? What’s the purpose? It would be something new, and I thought I’d ask before investing it something that would take up so limited space.

    • Mary, I looked up coconut flour equivalency to regular flour, and just 3 tablespoons of coconut flour is equivalent to 1 cup of regular flour!!!
      So it has a much greater thickening ability than other flours; so if you use regular flour, I would increase the amount of flour to 1/2 cup, at least. And add a small amount (1/4 tsp) of baking soda to make up for the additional flour.
      As for the coconut oil, I’d use butter (if it calls for a type of oil that is solid at room temp, the closest replacement would be butter or shortening).

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