PANDEBONO

(AIP Reintroduction Phase)

This recipe calls for feta cheese which is made with sheep's milk. Casein protein in the sheep's milk is often tolerated in people who don't tolerate cow's milk. This is the case for me.

Ingredients

2/3 cup cassava flour
1/4 cup coconut flour
7 oz feta cheese
1 gelatin egg (recipe below)

Instructions

1. Preheat oven to 400 degrees F.
2. In food processor, place the flours and cheese. Process until well combined (you may need to use a spatula to scrape off the sides of the processor). Add the gelatin egg slowly while food processor is running.
3. Divide the mixture into 12 equal size portions and then shape them into balls.
4. Place on a baking sheet lined with parchment paper and bake for between 15-20 minutes until golden on top.
5. Serve warm.

Gelatin Egg 

1 tablespoon grass-fed gelatin
1 tablespoon lukewarm water
2 tablespoon hot water

1. Mix gelatin and 1 tablespoon of warm water together until the gelatin is wet.
2. Pour 2 tablespoons of hot water over the mixture and whisk with a hand blender. You will see the gelatin start to dissolve and it will look like a thick, fluffy liquid. 
3. Add immediately to the batter.