Gluten Free Paleo Moussaka
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Yields:
-
1 pie
ingredients
-
For the Moussaka Courgette Layer
- 6 courgettes, peeled cut in half then sliced lengthways
- 1 pinch salt
- paprika
-
For the Moussaka Meat Sauce
- 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
-
For the Moussaka White Sauce
- 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
directions
- For The Courgette / Zucchini.
- Top, tail and peel the courgettes / zucchini.
- Cut in half and then slice each half lengthways into 4 or 5 pieces.
- Place in a colander and sprinkle with salt. Leave for approximately 20 minutes.
- Drain and dry in a clean teatowel.
- Sprinkle a generous quantity of paprika on a plate.
- Dip both sides of the courgette pieces into the paprika.
- Heat the oil in a pan.
- Fry the zucchini on both sides until just starting to brown.
- Put to one side.
- For the Moussaka Lamb Sauce.
- Gently fry the onion and garlic until soft but not browned (approximately 10 minutes).
- Brown the lamb.
- Stir in all the herbs and spices then add in the tomato (or stock if you are replacing to avoid nightshades).
- Leave to cook whilst you make the white sauce.
- For the Moussaka White Sauce.
- Heat the coconut oil in a pan then stir in the coconut flour, cook for a minute or two. (Be careful, it's very hot - I used a whisk to do this and ended up burning my neck and chest. Thank goodness for a healthy aloe vera plant on my kitchen windowsill!).
- Whisk in the coconut milk.
- Stir continuously, but gently, until the roux starts to thicken. This will take longer than you think, so be patient.
- Remove from the heat.
- Mix the arrowroot powder with a small quantity of cold water.
- Stir into the roux.
- Leave to cool for 10 - 15 minutes before whisking in the egg yolks, egg, smoked paprika, salt and pepper.
- Putting the Moussaka Recipe Together.
- Preheat the oven to 180° C/350° F/gas mark 4.
- Place a layer of the meat sauce on the bottom of a large, oblong baking dish.
- Cover the lamb with a layer of courgette/zucchini.
- Pour over a thin layer of the white sauce.
- Repeat the process, ending with a thick layer of white sauce.
- Bake for 30 - 40 minutes until the white sauce is set and has some lovely caramelised patches across the surface.
- Serve with a big salad and green vegetables of your choice.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.