Today I’m sharing a new recipe with you for Allergy Friendly Broccoli au Gratin. Back to school time signals to me that summer is coming to an end. It actually got into the 40s last night, and I grabbed a sweater when I woke up. Our routines are starting to get a bit more scheduled as the “kids” go back to school and work. We’ll have fewer cookouts and with the cooler temperatures, I’ll start turning the oven back on again. Thank you to Daiya for sponsoring today’s recipe.
Allergy Friendly Broccoli au Gratin
I love broccoli au gratin but since Sarah is gluten and lactose intolerant, it’s not something I make any longer, and I’ve missed it. I recently found a recipe on the Daiya website for an allergy friendly Broccoli au Gratin and I decided to share it with you today. Unlike traditional Broccoli au Gratin, this uses dairy free cheese, non-dairy milk, and gluten free flour.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 7 cups of broccoli florets
- 3 cloves of garlic, minced
- 1.5 tbsp extra virgin olive oil
- 1 1/2 cups of almond flour
- 1/4 tsp garlic powder
- 1/2 tsp black pepper
- 4 tbsp vegan margarine, softened
- 1 1/2 cups unsweetened plain almond milk
- 2 slices of Daiya Cheddar Style Slices
- Preheat oven to 400 degrees and prepare a glass casserole dish. Warm the olive oil in a pan and toss the garlic and broccoli in.
- Sautee the garlic and broccoli for about 5 minutes. Transfer the broccoli and garlic into the casserole dish. The broccoli should still be crunchy at this point.
- In a separate bowl, combine the almond flour, Daiya Cheddar Style Shreds and black pepper. Add the softened margarine to the mixture and combine using your hands until the mixture forms into a crumb like consistency.
- Sprinkle the crumbs over the broccoli evenly. Slowly pour the almond milk over the entire casserole evenly. This prevents the broccoli from drying out while baking. Bake until the casserole is browned and bubbling, this should take about 20 minutes. Let the dish set before eating.
I followed this recipe pretty much exactly, but I cooked it in a cast iron pan. To save time on a busy weeknight, I purchased the broccoli florets already cut up. If you have a bit of extra time, you can certainly start with a whole head of broccoli and cut the florets up yourself. I also added extra slices of Daiya Cheddar Style Slices to the top for extra yumminess.
We definitely enjoyed this allergy friendly broccoli au gratin. If you’re looking for a vegan cheese that doesn’t contain soy, I’d definitely encourage you to try Daiya. If you’re looking for a delicious dessert, try the cheesecake. Trust me. It’s amazing!
Look for Daiya products at your local grocery store. In my area, I can find them in Hannafords.