Most gravy recipes contain gluten, so I came up with this simple, savory gravy recipe using coconut flour.
I absolutely love to serve this gravy with Brussels Sprouts. Enjoy!
4 tablespoons bacon grease (or coconut oil)
3 shallots, minced
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons coconut flour
½ cup white wine
2 cups chicken broth
¼ cup coconut milk, full fat
In a large skillet, place the bacon grease over medium heat. Add the shallots and cook for 5 minutes until tender. Add the salt and pepper.
Add the coconut flour and continue to cook until browned. Add the wine and cook for a full minute. Add the broth and coconut milk. Simmer for 10 minutes, then puree using an immersion blender.
Serve warm.
Calories: 93
Fat: 7g
Carbohydrates: 2g
Sodium: 131mg
Fiber: 1g
Protein: 1g
Sugar: 1g