Well hello out there! If you came to my blog earlier today and thought, “WTF Juli, where the hell is your blog post for the day?!” well I apologize. If you thought nothing of it because you don’t give AF, that’s fair. But the reason it wasn’t up is because I’m high in the sky at the moment. At this point, I’ve been traveling for around 24 hours, and we still have two more to go, plus baggage claim and an uber ride home. So instead of hopping on my computer during the overnight flight we just had to get this blog post up for you, I took a sleeping pill, slept my face off, watched 8 episodes of New Girl and started watching Splitting Up Together. Highly recommend. But I promise you, this recipe was worth the wait.
So let’s talk some things over about this recipe because I know I’m already going to get a ton of questions about it. Here we go –
- Juli, can I use almond flour or coconut flour instead of cassava? Maybe, but I haven’t tried it that way so I do not have an answer for you. If I did, I would list it in the recipe itself. I’m not here to make this recipe harder.
- But I can’t find cassava flour, Juli you whore!!! Sounds like a personal problem. But I have two answers for you. #1 – amazon. Amazon has everything. And if it doesn’t deliver to you, that’s unfair and you must move immediately. I literally just ordered my groceries online via Amazon/Whole Foods while I was flying so they would be on my doorstep once I get home. Magic. #2 – Bob’s Red Mill recently came out with their own cassava flour and have been releasing it throughout stores and it’s also available online.
That’s really all you need to know. Just trust me, ok?!
I got this idea after making my Biscuits and Gravy Breakfast Pizza recipe. The problem with that one is it has a decent amount of eggs in it. And the problem with me is I break out every time I eat eggs. It doesn’t matter how good of quality they are – my skin hates them. I really danced with the devil on my recent trip to New Zealand. I ate all the dessert, drank all the wine, even ate bread while I was there, and I made the big mistake of eating eggs almost every day. Oh, and wearing a potent smelling rented mountain biking helmet probably didn’t help either. Not cute. The moral of the story here is I try to stay away from eggs (and lice infused helmets) when I’m not fully enjoying life to the max. But this casserole lets me do both. It’s lovely. You should try it. Just do it, ok!?
And just FYI, my husband may get a concussion on this flight from his bobble head situation he has going on. Why can’t we fly first class every where we go and lay down while flying? That would make life more fun. Or fly private. I’d be reallllll cool with that. Instead we are in row 49K at the moment, right next to the bathrooms. Which is super helpful since I have drank about 6ounces of water in the past 24 hours. My body is loving me right now.
For the sausage gravy
- 1 pound breakfast sausage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon fennel seed
- 2 tablespoons tapioca flour
- 2 tablespoons almond flour
- 2 1/2 cups unsweetened cashew milk
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
For the biscuits
- Preheat oven to 450 degrees F. Grease a large baking dish (around 9×13).
- Place 1 cup of coconut milk and 1 tablespoon of lemon juice in a cup, mix together to combined and set aside.
- Place a large sauté pan over medium heat and add the breakfast sausage. Break up sausage into small pieces and cook until browned and cooked through. Remove sausage with a slotted spoon and set aside to drain on a paper towel.
- To the pan with the remaining fat (you will need 3-4 tablespoons of fat, so if you do not have enough, add some at this point) add in sage, rosemary and fennel and cook for about 1-2 minutes, until fragrant. Then whisk in tapioca flour, slowly adding it as you whisk. Once completely added, add the almond flour and whisk to combined. Then slowly pour in the cashew milk while continually whisking. Once combined, add the sausage back in along with red pepper flakes and a pinch of salt and pepper and lower the heat to let mixture reduce for about 5 minutes at a low heat. Taste to see if it needs any more salt and pepper and add if needed (this will range depending on the amount in the breakfast sausage). Pour mixture into greased baking dish.
- Whisk together cassava flour, baking powder, and salt. Then add cold butter (or ghee or coconut oil) and use a fork to break up the butter into the flour mixture. Once combined, pour in the coconut milk and use the fork to mix the ingredients together without overworking the ingredients. Fold in thyme leaves.
- Use an ice cream scoop to scoop about 1/4-1/3 cup of batter and place on top of the sausage gravy throughout the baking dish.
- Place in oven to bake for 30-35 minutes until biscuits have slightly browned.
- Let casserole rest for at least 5 minutes. Garnish with fresh parsley before serving.
* I blend my canned coconut milk first to combine the water and cream before measuring
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