Paleo Herbed Foccacia - Primal Bites Guest Post
  • 1 Tbsp butter or coconut oil
  • ½ small onion, diced
  • 3 garlic cloves, minced
  • ½ cup pureed butternut squash
  • ½ cup cashew butter
  • 1 egg
  • ¼ cup tapioca or arrowroot starch
  • 2 Tbsp butter or coconut oil, melted
  • 1 tsp honey
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tsp fresh rosemary, roughly chopped
  • 1 tsp fresh thyme, roughly chopped
  • pinch of coarse sea salt
  1. Preheat your oven to 350 F and line a baking sheet with parchment paper.
  2. First, heat the tablespoon of butter in a skillet over medium heat. Add the diced onion and garlic, and sauté until the onion becomes soft and the garlic fragrant (about 4-5 minutes). Remove from heat and set aside.
  3. Put the butternut squash, cashew butter, egg, starch, butter, honey, baking soda and regular salt in a food processor/ regular bowl with an immersion blender. Blend until completely combined and smooth.
  4. By hand, stir in half of the chopped rosemary and thyme into the batter.
  5. Pour the batter onto the parchment lined baking sheet (you will need a good spatula to help get it out of the mixing bowl). Spread it out into a ¾ inch thick circle. Evenly sprinkle the remaining rosemary and thyme on top, and then the sautéed onions and garlic, and then a pinch of coarse sea salt. Use your fingers to gently press down the herbs and onions into the batter.
  6. Bake for about 35 minutes, or until golden brown, and cooked through to the center of the circle (you can test this by tapping it with your finger to see if it is firm, or by inserting a toothpick and seeing if it comes out clean.)
  7. Slice into wedges or long rectangles, and serve.
Recipe by Merit + Fork at