This casserole is quite yummy, a real comfort dish. It reminds me of Lent, really the only time of year my family ate fish growing up. My mom made a tuna version of this from a Hamburger Helper box. It tasted so good, but was so bad for us. After all, it was loaded with sugar, chemicals, grains, gluten, food dyes and preservatives. My version is Healing Cuisine approved and Advanced Plan.
You can prepare this dish up to 2 days in advance, store in fridge, add 20 minutes covered with foil to baking time. Enjoy!
Makes 8 Servings
4 free-range eggs
2 cups filtered water
2/3 cup raw cashews, soaked for 2 hours
1 tsp dried dill
1/4 tsp fresh pepper
16oz wild Alaskan salmon, cooked and flaked
1 1/2 cups frozen organic green peas, thawed
8oz raw cheddar cheese, shredded & divided
1 organic red bell pepper, chopped
1 onion, chopped
1/8 cup coconut flour, sifted
1 1/2 c almond flour
1/2 c sliced almonds
2 Tbsp cold, unsalted raw butter
3/4 tsp sea salt
1.) PREPARING THE CRUMB TOPPING: Combine the almond flour, butter, and sea salt in a food processor and pulse until it resembles bread crumbs (or by hand, cut the butter into the flour with your finger tips until it resembles bread crumbs). With your fingers, work in sliced almonds until well combined with the butter crumbs. Refrigerate the crumble, covered, until the filling is ready to be topped.
To Make Your Own Almond Flour: Pulse raw almonds in a food processor until they are a fine, fluffy flour. Tilt the machine back and forth, side to side, to disperse the nuts every few pulses. Don’t switch the machine to ON (continuous) or you’ll quickly wind up with almond butter. Sift out any larger pieces of nuts using a medium-mesh strainer. Measure out 2 cups of almond flour. Freeze the rest.
4.) Transfer mixture to a greased (with coconut oil) 9×13 inch casserole dish. Sprinkle with crumb topping. Bake for 30 minutes. Sprinkle with remaining cheese and continue baking for 5-10 minutes, until cheese is melted. Let stand for 10 minutes before cutting and serving.