From the October/November 2016 issue
Serves 4

Ingredients

  • 1 cup tapioca flour
  • 1/4 cup coconut flour, sifted
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/2 cup canned coconut milk (full fat)
  • 1/4 cup coconut oil, melted
  • 1 large egg, room temperature
  • 2 tsp finely chopped fresh rosemary
  • 1/4 tsp cracked black pepper

Directions

  1. Preheat the oven

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