Drumroll, please! Today we’d like to give a warm & fuzzy welcome to Sarah Al-Khayyal, the über talented founder of the blog Primal Bites. I had the pleasure of meeting Sarah the day after Thanksgiving at the Paleo Parents household. I swung by to eat delicious paleo leftovers & play in their fully-stocked home (strong[wo]man, crossfit, powerlifting) gym and got there just in time to watch Sarah get her crossfit on. This girl was 5 years younger than me and a WHOLE LOT stronger, so, I was already admiring her. Then, I find out Sarah is an excellent student at an Ivy League college and somehow manages to run a successful paleo blog in between all of that. How does she do it?! I already feel like my life is hectic and that’s SANS Ivy League school! Sarah was even recently featured in PALEO Magazine… how cool is that?! The girl can do it all!
You can plainly see why we asked her to join us today for a delicious guest post. Did I mention our jaws dropped when we found out what she was making? No need for me to tell you what it is, but, just know it’s frigging EPIC. I’ll let Sarah & her photos do the talking…
Raise your hand if you like bread! All of you? Fabulous, because I’ve got a bomb diggity bread recipe for you today. To me, there’s nothing better than an herbed focaccia with a nice tender crumb, ya feel? The butternut squash lends an ever so slightly sweet undertone, which is complemented by the savory fresh herbs and sautéed onions and garlic. Serve this alongside a hearty soup or slice it in half and make a sammich!
- 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
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- 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.
- 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.
- By hand, stir in half of the chopped rosemary and thyme into the batter.
- 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.
- 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.)
- Slice into wedges or long rectangles, and serve.