Gluten Free Paleo Moussaka

May 09, 2023May 9, 20230 2
Gluten free paleo moussaka recipe with ground lamb and coconut milk
in Main

Prep

30 min

Cook

1 hour 20 min

Ready In

1 hour 50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 courgettes , peeled cut in half then sliced lengthways
1 pinch salt
paprika
2 onions , chopped
2 garlic cloves , crushed
1 teaspoon coconut oil
500 g ground lamb
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon thyme
1 teaspoon oregano
500 ml passata or 800 g chopped tomatoes
1 dsp coconut oil
2 tablespoons coconut flour
1 1/2 pints coconut milk
1 tablespoon arrowroot
2 egg yolks
1 whole egg
1/2 teaspoon smoked paprika
salt and pepper

Nutrision Information

Servings Per Recipe
6
Calories
565
Sugar
11g
Fat
44g
Moussaka is a popular Greek dish typically made with layers of eggplant, ground lamb, and a creamy white sauce. This recipe puts a gluten-free and paleo-friendly twist on the classic recipe by replacing the eggplant with courgettes and using coconut milk to make the white sauce. Ground lamb is seasoned with allspice, cinnamon, thyme, and oregano, and simmered with passata or chopped tomatoes. The result is a hearty and flavorful dish that's perfect for sharing with friends and family. While the recipe requires a number of ingredients and steps, it's well worth the effort!

Instructions

1.Preheat the oven to 180°C/350°F.
2.Sprinkle the courgette slices with salt and paprika.
3.In a large frying pan, fry the onions and garlic in coconut oil until soft.
4.Add the ground lamb, allspice, cinnamon, thyme, and oregano.
5.Cook for 10-15 minutes, stirring occasionally, until the lamb is browned.
6.Add the passata or chopped tomatoes and simmer for 10 minutes.
7.Meanwhile, make the white sauce. In a small saucepan over low heat, melt 1 tablespoon coconut oil.
8.Whisk in the coconut flour and cook for 1 minute.
9.Gradually whisk in the coconut milk, arrowroot, egg yolks, whole egg, smoked paprika, salt, and pepper.
10.Cook for 5-10 minutes, whisking constantly, until thickened.
11.Grease a large ovenproof dish with coconut oil.
12.Layer half of the courgette slices in the bottom of the dish.
13.Spoon the meat sauce over the courgettes.
14.Layer the remaining courgette slices on top.
15.Pour the white sauce over the top.
16.Bake for 45-50 minutes, until golden brown and bubbling.
17.Serve and enjoy!

PROS

This moussaka is gluten-free and paleo-friendly.

It’s packed with nutritious vegetables and ground lamb.

The white sauce is dairy-free and made with coconut milk.

CONS

The recipe requires a number of ingredients, including spices that may not be in everyone’s pantry.

The dish can be time-consuming to prepare.

HEALTH & BENEFITS

This moussaka is a great source of protein, healthy fats, and fiber.
The courgettes provide a variety of vitamins and minerals, including vitamin C, potassium, and magnesium.
The dish is also gluten-free and paleo-friendly, making it a good option for those with dietary restrictions.

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