PALEO & WHOLE30 BAKED VEGAN FETA

PALEO & WHOLE30 BAKED VEGAN FETA
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PALEO & WHOLE30 BAKED VEGAN FETA

PALEO & WHOLE30 BAKED VEGAN FETA

On this Paleo & Whole30 journey, I absolutely love experimenting with the world of vegan cheese.  I’m a big cheese fan as it stands.  So, I’m pretty picky about dishes tasting as good as possible when it comes to vegan cheese.  I absolutely love this feta!  It can be served as a dip or in chunks within a salad.  You can make the feta using raw almonds, but it’s more and messier work.  Just use the almond flour.  I like this recipe because it’s super fast and simple.

It’s the yogurt and lemon juice that gives this feta tang.  I add the lemon zest so there is a hint of bitterness on the finish just like dairy feta. And you may want to experiment with the amount of salt used.  Greek feta is very salty.  So, this recipe can take more salt if you desire.

RECIPE NUTRITIONAL VALUE

Almond flour is super nutritious.  It’s rich in vitamin E, acting as antioxidants in the body that help prevent free radicals.  Free radicals accelerate aging and increase your risk of heart disease and cancer.

RECIPE TASTE PROFILE

The predominant taste sensation in this vegan feta is tangy and salty.  Delicious!

DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE)

With the predominant taste sensations of this feta being tangy and salty, choose a white wine with lots of clean acidity to match.  A crisp, dry white wine, such as Sauvignon Blanc, Pinot Gris, Pinot Grigio, dry Riesling, will work nicely.  The wine’s acidity will offset the saltiness of the feta, all the while harmonizing with the tanginess in the cheese.

RECIPE:

 

Blend all ingredients in blender or food processor.

Transfer to a baking dish sprayed with avocado non-stick cooking spray.

Bake at 350 F (170  C) for 25 minutes or until top of feta bounces when pressed.  Remove from oven and serve immediately as a hot, feta dip.  Or…

Loosen sides of the pan, and flip over onto a plate or cutting board.  Let cool. 

Slice and then cube and use in soups, salads, pizza, pasta.

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 2.5 CUPS 1x
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
  • Diet: Gluten Free
Scale

Ingredients

2 cups almond flour

½ cup water

3 tablespoons plain coconut yogurt

½ cup olive oil

3 cloves minced garlic

½ teaspoon sea salt

2 tablespoons lemon juice

2 teaspoons lemon zest (divided in half)

Freshly ground black pepper for garnish.

2 tablespoons finely chopped fresh basil (for garnish)

Instructions

In a food processor or blender add all ingredients except for 1 teaspoon lemon zest and black pepper.  Blend to a creamy consistency, about 1 minute.

Transfer mixture to a baking dish or loaf pan (4 cup/4″ X 8″) sprayed with non-stick avocado cooking spray.  Garnish with lemon zest and black pepper.   Bake for 30 minutes. Let rest. Refrigerate until cool, at least an hour.

Notes

Serve the feta hot as a dip.  Or transfer to a plate, chill, cut into cubes and add to salads, pizza, pasta, etc.

 

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

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