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

attempt from :18.208.186.19
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today