This is a great side dish or light lunch but I found it made a fantastic breakfast treat. Not really the classic aioli recipe but you will appreciate the flavour and alternative ingredients. The ground cashews in this recipe take the place of a shaved Italian cheese.

Serves 2


3 cups of whole button mushrooms (halve them if they are slightly big)

1 large red onion (or 2 small), chopped

3 Medjool dates, pitted and finely chopped

1/3 cup water

1/3 cup raw cashews, processed or crushed to a fine powder.

1 clove garlic, grated (optional)

2 tsp organic coconut flour (or other gluten free flour)

1/4 cup organic coconut oil

50g baby spinach or asparagus stalks

Method:mushrooms and coconut aioli

Roast the mushrooms in coconut oil for 20-30 minutes in an oven at 180 degrees C until they look cooked and smell great! While the mushrooms are roasting, saute the onion and garlic (optional) with 1 tsp of coconut oil until tender. Add the 1/3 cup water and chopped dates and mix well. Cover and simmer for about 10-15 minutes until the onions have caramelised and water has cooked off. You can add more water depending on the size of your pan or as you think required. Remove onions from the pan and set aside.

For the aioli: Add the 1/4 cup of coconut oil to the pan and add 2 tsp of coconut flour and your cashew powder, stirring continously. Cook until slightly creamy. Mix together off heat and add back the caramelised onions and the roasted mushrooms. Mix together and cover off heat.

Lightly steam the spinach until wilted or the asparagus stalks.

Serve the mushrooms and sauce on a bed of warm greens.


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