Tasty Yummies: Gluten-free + Vegan Lentil “Meat” Loaf

I found Tasty Yummies over a year ago, right around the time I began Healthful Pursuit. In fact, Beth’s blog was the first to be added to my Google Reader; and later, the first to be posted to my blog roll. What can I say, she’s awesome!

I’ve always been fascinated with Beth’s eye for design (she owns her own design studio), creative gluten-free dishes, and approach to health. Not to mention, she’s an avid yogi… just like I try to be. So, when I was coming up with a list of bloggers I envisioned would hold the fort while I was away doing yoga, it only made sense that she be added to the pack.

And… she made the most amazing recipe for us, exclusive to Healthful Pursuit!

Hello, everyone!! I am super excited to be here as a guest-poster on Healthful Pursuit. Leanne’s blog is one of my absolute favorites and I constantly find myself on here not only for inspiration with meals and recipes, but for the affirmation that making the right choices with my food provides so much more than feeling good and staying healthy.

Just to give you a somewhat brief introduction to me and how I eat, I have been gluten-free for over 7 years now. I found that I had an intolerance after many years of struggling with digestive issues, with no answer. Even though I felt instantly better upon removing gluten from my diet, I still struggled for years with my health, having what I now believe to have been an overall weakened immune system, always catching any type of virus or sickness that would make it’s way around, nothing very serious, just colds, flus, sinus infections, migraines, etc.

Additionally, I constantly felt sluggish and I put on a significant amount of weight over the course of 5 years of eating gluten-free and I just didn’t feel as good as I knew I could and should, considering I had already made such a huge life change by going gluten-free. In March of 2010, I decided to do a 30-day cleanse, removing all of the other usual offenders besides gluten. I took out dairy, caffeine, sugar, alcohol, meat, seafood, processed foods, salt, etc.

After the 30 days, I felt the best I ever had, 20 pounds had literally fallen off of me and I was so full of energy. I had never ever felt that good! I knew I was onto something, so I decided to stick with avoiding processed foods. I decided the only meat that I would buy and eat would come from a local farmer that raises his animals on pasture and in the most humane way possible. And also severely limited my intake of the other “trouble” items for me, sugar, dairy, salt, caffeine and alcohol. I lost another 10 pounds, fairly quickly, making the total weight loss from these small modifications to 30 pounds, in just 2 months!

It was like my body couldn’t wait to get it off!

Fast-forward to now 2 years later and not only have I maintained my healthy eating lifestyle of being gluten-free, I have continued to avoid all processed foods, refined sugars and as of 3 weeks ago, I also permanently removed dairy. Overall, I eat a lot of naturally vegan foods and I maintain a mostly vegetarian diet. We eat meat (all grass-fed from a wonderful local farmer), at most, once a week at home, sometimes as little as once a month, so I like to consider myself a “conscientious omnivore”. In addition to eating as healthy as I possibly can for me, I also have a daily yoga practice, which I have found to be the perfect compliment to my lifestyle, mentally, emotionally and physically.

For the first time ever, I have found a way of living that fits me and my body, it never feels like work or a struggle and I am constantly grateful for all of it.

I started Tasty Yummies just after I did that 30-day cleanse 2 years ago, that allowed me to change the way I look at food. I started posting my recipes so I could share with others the foods and meals that I was eating since so often people were asking me, “if you can’t eat this, that or this – what exactly CAN you eat?” or “Don’t you get bored with eating?”. Those questions always floor me, because oftentimes find myself feeling overwhelmed by all the possibilities, my head spinning not knowing where to even begin some weeks when I am meal planning.

Finding the foods I am intolerant to has been one of the best things that ever happened to me. I finally feel like the best possible version of me. It brings me so much joy to not only experiment and explore finding fun and exciting ways to eat healthy for myself, but to also share those recipes and discoveries with people that I know are finding that same joy themselves.

I was trying to determine what recipe I would share here on Healthful Pursuit, at the time I got the email from Leanne, I had been playing around with trying to perfect a lentil loaf recipe. Until this final recipe that I share with you today, I had come close, but it was hard to keep the loaf together. It would taste absolutely delicious would be a crumbly or mushy mess!

I was beginning to get frustrated and then I remembered how well my lentil burgers held together from pureeing the lentils into a thick and smooth paste, first. I decided to give that a try with this loaf and it was the key to holding it together. That, plus the sturdiness and bindingness of the flax-seed egg and the oats and almond flour, it was a great combination.

If you don’t eat grains of any kind, you could try to exclusively use almond flour (adding in more) instead of including the oats, but I haven’t yet tried that myself.

There are a lot of great flavors happening with this lentil loaf, it is hearty and satisfying and almost even a little “meaty”. I wanted to make my own spicy BBQ sauce from scratch for the loaf, which for some reason I have never done before, but it was surprisingly easy and definitely worth it. I am not sure why I haven’t been doing this all along instead of buying expensive organic BBQ sauces to avoid that pesky high fructose corn syrup that is in so many others. It paired so perfectly with this loaf and now I have a big mason jar full of homemade BBQ sauce in the fridge for all kinds of delicious meals. My meat and BBQ loving Southern-boy hubby, not only loved the lentil loaf, but he couldn’t stop raving about my BBQ sauce. He was calling it “Sweet Baby Beth’s BBQ Sauce”, haha. 

I honestly was so excited about finally conquering this lentil loaf that I found myself dancing around the kitchen while taking the photos. I love when that happens. As awful as it feels when you fail at a recipe, and you find yourself so bummed out, there is absolutely NOTHING like that feeling of accomplishment when you figure it out and master it. I live for that feeling!

Gluten-free + Vegan Lentil “Meat” Loaf

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

There are a lot of great flavors happening with this lentil loaf, it is hearty and satisfying and almost even a little “meaty”.

Yield: 1 – 9″x5″ loaf

Servings: 8


  • 2 tablespoon ground flax seeds
  • 6 tablespoon boiling water
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 cup mushrooms, diced
  • 2 cups fresh baby spinach, roughly chopped
  • 1 tablespoon fresh thyme, roughly chopped
  • 3/4 cup spicy vegan BBQ sauce, recipe below
  • salt and pepper, to taste
  • 2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
  • 1 cup gluten-free rolled oats, split in half *see note
  • 1/2 cup almond flour


  1. Preheat the oven to 375F. Add the ground flax seeds to a small bowl, pour the boiling hot water over and stir to combine well. Set aside and allow it to thicken and cool.
  2. Heat the olive oil in a large saucepan over a medium heat, add the onion and garlic and sauté for 5-8 minutes until the onions are tender. Add in the mushrooms and cook another 3 to 5 minutes until the mushrooms are tender, add in the thyme and spinach and cook until the spinach is wilted, about 2 minutes. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it.
  3. Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in the food processor until smooth (some whole bits may remain, that’s ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax “egg”, almond flour and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well.
  4. Spoon the mixture into a parchment paper lined 9″ x 5″ loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining 1/4 cup of BBQ sauce over the top.
  5. Bake uncovered for 35 to 40 minutes at 375F. Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.

note: If you don’t eat grains of any kind, you could try to exclusively use almond flour (adding in more) instead of including the oats, but I haven’t yet tried that myself.

View nutrition facts

Spicy Vegan BBQ Sauce

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

Make this easy spicy BBQ sauce from scratch and avoid buying expensive organic BBQ sauces filled with high fructose corn syrup.

Yield: 1 qt, 1 L of sauce

Servings: 8, 1/2 cup each


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3-4 garlic cloves minced
  • 1 teaspoon celery seed
  • 24-ounce jar of strained (or crushed) tomatoes (or a 28-ounce can)
  • 7-ounce jar of tomato paste (or a 6-ounce can)
  • 2 tablespoon Sriracha *see note
  • 1/4 cup cider vinegar
  • 1/4 cup whole grain mustard
  • 1/4 cup maple syrup
  • 1/4 cup blackstrap molasses
  • 2 teaspoon liquid smoke


  1. Heat olive oil in a medium saucepan over a medium heat. Add the onion sauté for about 5 minutes, until the onion is slightly tender, add the garlic and saute for another minute or two.
  2. Add in the remaining ingredients and stir well to combine, reduce the heat to a medium-low and allow to simmer for 20 to 30 minutes, stirring often.
  3. Taste the sauce and make sure you don’t want more of anything, you may want it more sweet, spicy, sour, salty. I like my BBQ sauce tangy and smoky, so I added another 1/4 cup of vinegar and another teaspoon of liquid smoke.
  4. Remove from the heat, allow to cool for a few minutes, then puree until smooth in the food processor or blender.

note: if you don’t like spicy, you can skip the sriracha, add less or use just a pinch of two of red pepper flakes instead.

View nutrition facts

I hope you enjoy this recipe and take some time to check out some of my other recipes and posts on Tasty Yummies, too! You can also connect with me on Facebook or Twitter. Thanks again Leanne, for having me as a guest on Healthful Pursuit. I hope you are enjoying your adventure and the peace of India right now. I cannot wait to hear all about it.

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Comments | Leave Your Comment

  1. Wow, that lentil “meatloaf” looks just like the real thing-amazing! Off to check out your site…

  2. Looks so good, I should almost try to make it… haha, who are we kidding, I better not try. I’ll see if Leanne will make it for me. Yummy.

    • Thanks Kevin! It’s a pretty easy one to make, but I can understand, even though he loved it, I can’t imagine my hubby making it for himself, either. I am sure Leanne will make you whatever you want when she gets home, she’ll probably just be happy to be having meals with you again, no matter what they are. Thanks for taking over for Leanne while she is away, we daily readers would probably be missing her just as much as you are, without any posts for 3 weeks. :)

  3. Oh my goodness, this looks and sounds so freaking delicious! I’m always looking for good “meat” loaf recipes and have yet to find one that I really like. I have a feeling this could be the one. And thank you for the homemade barbeque sauce too. I hate that all the store bought ones seem to contain high fructose corn syrup and taste like crap. Yours sounds awesome! Thanks for guest posting while Leanne is away. I can’t wait to check out your blog too :)

    • Thank you so much Teeny! I agree, even some of the organic BBQ sauces that I have come across have HFCS in them, it’s getting outta control. I also agree with you that most aren’t very good. I am not a huge BBQ sauce fan myself, most are way too sweet for me, so making my own is definitely the way to go from now on.

  4. Hi! I really like this! This makes a lot of sense as to why your site resonates with me so well. I have been working with my health for a year to try and get to that “better version of me”. And I feel like I am close, but not there. We get raw goat milk from a dairy, or else I might consider giving up all dairy. Maybe I should anyway… it’s hard to say. I am working on permanently removing gluten from my diet and then see how I feel. Thanks for the awesome recipes as always! You are truly an inspiration with your sugar free info!

    • Hi Minda – so glad you liked my post. I hear ya, I was putting off dairy for a long time, myself. I decided to remove it “temporarily” and then go from there, that was 5 weeks ago now and I haven’t missed it a bit. Thanks.

  5. “Those questions always floor me, because oftentimes find myself feeling overwhelmed by all the possibilities, my head spinning not knowing where to even begin some weeks when I am meal planning.” – Holy crap I know the feeling! Sometimes people look at me weird for some of my eating choices/habits and I just want to yell… “if you only knew what you were missing!!”

    I have checked out your site before and will have to check back more frequently!

    Thanks for filling in for Leanne Sweet Baby Beth ;)

    • I agree Andrea – having a limited diet has actually given me an opportunity to try and experiment with ingredients and foods I likely never would have. I really love that part of it. Thanks so much! ;)

  6. Just stopping by fro Tasty Yummies to say “Hi” take a look at this recipe. It looks fabulous! Adding this to my pin board right now. Lovely guest post!

  7. Your recipe sounds (& looks) delicious! I have to check out your blog next! I, too, have been experimenting with dietary changes – hoping to alleviate digestive issues that started a couple years ago. I can’t wait to try this lentil meatloaf – but I don’t eat mushrooms – do you have any suggestions for what I can substitute for them?

    • Suzanne thanks so much, I hope you enjoy Tasty Yummies. Trying to determine digestive issues can be a long and annoying path, but well worth it in the long run. As far as what to add in instead of mushrooms, you could add carrots, celery, halved grape tomatoes, etc There really is no limit to what could be added, additionally you could just leave them out, it would likely not affect the recipe at all.

  8. Beth
    Thanks for the great recipe, I made it right away since I had the ingredients and both my kids really liked it. I made it grain free by using 1/2 c quinoa flakes, 1/2 c almond flour and 1/4 c coconut flour instead of oats/almond flour (with no grinding needed) and it worked great. I also added more bbq sauce in the mix for added goodness. It was a good dinner!

    • Ann, so glad you and your kids enjoyed the recipe and that it still worked so well with the substitutions and additions. My favorite thing about this recipe is now that I figured out how to bind it, by processing some of the lentils and the flaxseed eggs, I think there are so many different things you could add it or take out with this. I love recipes like that. Thanks.

  9. Found your recipe through fitsugar and tried it this weekend – loved it! I ground up almonds in the food processor instead of almond flour. They were a little chunky but totally added to the flavor. I’ve recently cleaned up my diet (similar to what you did) and have lost 10lbs in a month. I’ve tried a lot of healthy recipes in the last month with a lot of misses, but this was great. Thanks!

  10. I would love to try ths, but my son has tree nut and peanut allergies. Gluten is okay. Can recommend a substitution for the almond flour?

    • Although I haven’t tried it, I’ve had pretty good success in subbing almond flour with ground sunflower seeds in a bunch of different recipes, you could give that a try! Good luck :)

    • The grocery store was out of almond flour when I went shopping, so I used teff flour (Bob’s Red Mill makes some).

      My result may have been different (I know nothing about flours!), but it was delicious nonetheless. I also subbed quinoa for the oats.

      • Thanks for sharing, Caroline! I’m happy to hear quinoa worked. Did you use the full seed, or just the flake?

  11. Is the Parchment paper a must? I don’t have any but I’d really like to make this tonight :)

    • Hi Kelci – I would imagine that you’d just have to oil the pan well and you should be fine. It may stick slightly. As long as you’re not too concerned over the look of it, I think you’ll be fine!

  12. I made this tonight and it is FABULOUS! I added turmeric and cumin and used kale because I didn’t have any spinach. This is definitely a keeper! Thank you. My husband and I both loved it and next time I am making two so I can pop one in the freezer.

    • Glad to hear you liked it, Robbie! Enjoy your evening!

  13. Thanks for all your hard work in putting together an obviously inspired and inspiring blog. I found you while searching for a healthier birthday cake recipe and am going to endeavor a grain-free diet for a couple weeks “just because”. Also, we’re having a friend over for lunch this weekend who is newly gluten-free and overwhelmed, and I am writing my menu exclusively from your recipes (fun, fun). Anyway, a question: Do you have any recommendations for arrowroot powder substitutes? I seem to detect an after-flavor I don’t care for when I used it (specifically in a frosting you’d skillfully adapted from Spunky Coconut). My daughter’s birthday is coming up very soon and I want to be ready to roll!

    • Hi Cassandra – thank you for your kind words :) Have you tried tapioca starch? I find it’s pretty similar to arrowroot. Enjoy the lunch with your friend, and please let me know if you have more questions!

  14. Hi there! I made this last night and LOVED the bbq sauce! I swear I probably ate 1/2 cup of it while cooking, was so good! Just wondering, as I now have 4.5 cups of this sauce leftover hahaha is it freezable? Not sure I can use it all up quickly, unless I made 4 more meatloaves :) And how long will it last in the fridge?


    • Yes, it is freezable. I like to portion mine out into 1/2 cup portions and seal in a reusable container or little plastic baggy. Then you’re only defrosting what you need for the next recipe! Fridge life – I’d say a week or so.

  15. I am wondering what i can replace the almond flour with?

    regular flour, coconut flour, millet flour, whole wheat flour, chickpea flour???

    best replacement for gluten free and best replacement for non gluten free please

    thank you so much, i cant wait to make this.

    • Hi Jaime – you could probably do bread crumbs – gluten-free or non-gluten-free. That or quinoa flakes. Hope that helps!

  16. I really did not need that much so-so BBQ sauce in my life…you might want cut the sauce in half when you make it. This is a good basic loaf that I can improvise off of.

  17. This recipe is truly amazing! I’ve been trying to clean up my diet for the last year and trying out all sorts of different recipes too! This one is a great one!! I made it last night and it was such a success!!
    I made quite a few substitutions because I was making the recipe using only things I had on hand at the time:
    I didn’t have any mushrooms, so I substituted them with diced boiled carrots (softened) and I used Quinoa flour instead of almond flour. I also used canned lentils which (for some random reason) contained 30% tomato puree and that added to the flavour.

    Thanks so much, I think this recipe is going to be added to my repertoire lol :-)

    • Lentils with tomato puree, interesting! I’m so glad you liked the recipe :)

  18. Thank you so much for your inspiration. I am 25 pounds into the start of my healthy lifestyle and feeling so much better already. All my life I have gone up and down with my weight as so many of us have. This has to be the last time! I am on my way to vegetarian, and that while living with a CARNIVORE!!!! I still have at least 80 or 90 more pounds to lose and I know I must do it slowly. I am also 61 years old with lots of health problems. I want to be as well as I can be .

    I love lentils and I thank you for this recipe. I will let you know after I make it.

  19. The spicy barbecue sauce is just amazing….I added the extra vinegar and maple syrup – perfection!

  20. The recipe calls for green lentils and I was just wondering if that is the same thing as split peas?

    • They are not the same thing, no. I’m not sure that split peas would work but please let me know if you give it a try!

      • Can you just use regular lentils then? I looked at the store and the only thing I saw that was green was the split peas.

  21. Absolutely amazing recipe. I made this for dinner tonight and was so happy with how it turned out. I made a few modifications to the barbecue sauce because of what I had on hand but I’ll definitely be making it again. Such a great filling dinner with tons of flavour.

  22. Hi! I was thinking about trying to make this, and I was wondering what I could do because I don’t own a food processor? :s

    • Hi Amber – if you have a blender that has a tamper, that should work otherwise you could mash everything with a potato masher. Hope that helps!

  23. Leanne,

    I am making this delish loaf for Thanksgiving tomorrow, and I want to get a head start on all my dishes today.

    My urgent question is…can I make this loaf today, put in pan, refridgerate, and bake tomorrow?

    Will it become too “moist” and not hold together well/slice well/not bake well, if made and chilled 24 hours ahead of time?

    I make all my Vegan meals fresh* day of, but I live in the moment, and tend to run late for get togethers ; )

    I know that the flavors will be bolder, and that’s always a plus, but concerned about presentation and slicing.

    A swift answer would be appreciated!

    Thanks in advance, and Happy Thanksgiving!

    • Hi Julie – Eak! I’m not sure if it would be okay to sit overnight. My guess would be yes but gluten-free/vegan things can be a bit touchy, if you know what I mean. I’d hate to tell you to try it and then it get all soggy for it’s big debut. Have you thought of just prepping all of the ingredients so it’s quick to put together tomorrow?

  24. Hello!

    Thanks for getting back so quickly.

    Yes, Eek indeed.

    Can be touchy..but I thought perhaps you have expreimented with this dish, preparing it beforehand, and had success or failure!

    I will play it safe, and just put everything aside, portioned in its little location, and ready for battle tomorrow ; )

    I am the only Vegan in the gang, and will be arming myself with “5” dishes for myself, and my old school Carnivore family.

    On the menu tomorrow:

    This lentil loaf : ) with the sauce slathered on top, and on the side (I added some raw cocoa powder, cumin and cayenne powders to it) to replace the liquid smoke I did not have, and never have a need for it as I do not prepare/eat meats, and to add another complimentary element to it)

    Pureed portabella mushroom soup (which I have been making every week since Fall started) I have an addiction to mushrooms!

    Carmelized brussels sprouts with Apple Cider sauce

    Cranberry/apple sauce

    Pecan praline pumpkin pie (GF) with coconut whipped cream; which I am not making in a pie dish, but individual free standing, disposable baking cups! (brand new product from “Welcome Home brands”)

    I just finished the BBQ sauce now; that’s safe to make beforehand (no maple syrup on hand (usually have it, but spending 12.00 now is too much after all the other ingredient costs), but coconut nectar instead : )

    Many thanks to your advice, and I hope you and your family eat well* and enjoy each others company, and are all thankful.

    Possible future Vegan health guru blogger : )

    • No worries, Julie. One of my foodie friends, Beth from Tasty Yummies, shared this recipe as a guest post. I sent her an email right after your comment asking her if she’d tried it before. I’ll email you if/when I hear back from her, just in case she’s given it a whirl. Sounds like you’ll have quite the spread tomorrow. Can’t wait to hear how the dinner goes :)

  25. This recipe was awesome! I must confess that I had a mom moment where I ‘thought’ I had enough rolled oats, but ended up with barely a quarter cup. To improvise, I grabbed some 7 grain bread I had in the fridge and processed that with the lentils. The loaf was sensational! It bound together so well and the flavors were beautiful. My 4 yr old and 2.5 yr old ate it up without any fuss, asking for seconds. Even my husband who raised his eyebrows at the sight of mushrooms going in (not a fan), did not complain. This is a winner and will surely show up on my table again. I can’t wait to try it when I have a full cup of oats available. :) Thanks for posting this!

    • Great save, Sisy! Glad it worked out for you even with your MacGyver-like improve.

  26. Has anyone found out or discovered if it is OK to make ahead of time? Also, can I make it with regular flour instead of Almond flour?

  27. I made this lentil loaf today and was very pleased. Had a good taste and it did hold together. Will try as sandwich tomorrow. Thanks for your hard work.

  28. With our allergies, I played around and tried this with two eggs and white rice flour, in place of the flax and almond flour, as my daughter has nut allergies. It worked nicely! For the barbeque, we also don’t eat nightshades, so I substituted a thick boiled apple cider sauce for the tomatoes, added a tablespoon of soy sauce (for the umami that tomatoes provide) and omitted the molasses. We used honey instead of maple syrup, as we were out, but it was totally amazing! Thanks for the inspiration!

  29. Hi Leanne!

    Thanks for the awesome inspiration, I made this for my husband and toddler son and we all liked it. I used a local bottled BBQ sauce, that made my husband love it even more.

    I wrote about it on my blog, Blog-Inspired Cooking. I used a quinoa-lentil mixture rather than lentils-oats-almond flour. I’m glad I was able to sneak some mushrooms in. :)

  30. I am making this as I type!! I used some other greens I had in the fridge instead of the spinach. It tasted amazing…until I substituted the almond flour for Chickpea now I’m not as confident on how it will turn out. My daughter is anaphylactic to all nuts-maybe next time rice flour?

    • Hi Connnie – hmmm.. how did it go? I wouldn’t have used chickpea flour in this, perhaps gluten-free breadcrumbs or quinoa flakes. I’m interested to know how it went for you, though!

      • Actually it turned out pretty good! That BBQ sauce was so delish! Next time I will definitely try the Quinoa flakes or GF AP Flour. Eating leftovers for lunch!

  31. Last year I made this recipe the day of Christmas and it was kind of an exhausting process. I love the recipe though, so I’m not trying to complain. This year I am going to try and make and freeze ahead of time. I’ll let you know how it turns out for all those wondering about making ahead of time. Hopefully my family will forgive me if it turns out terrible!

  32. Hey there! This looks amazing. Do you think that it’s possible to add other minced veggies to this such as bell peppers? Is so, would you have to add anything else extra to keep the loaf thick? Also, as yummy as it looks, I may skip out on the BBQ sauce because it contain maple syrup. Any other suggestions for a topping or a substitution for the maple syrup?


  33. This recipe is the best! It is a new staple in my boyfriend and I’s weekly meals. I especially love the homemade barbeque sauce. Started to mess around with the sauce and added juice from one lime and a teaspoon of chipotle(in abodo) sauce and it turned out SO GOOD! Thank you so much for coming up with such a wonderful meal that even the meat eaters in my family are eager to gobble it all up.

  34. Hello! I am looking at this recipe and wanting to try it but am allergic to almonds. Do you have any suggestions for what to use to replace the almond flour?

  35. Holy moly… best sauce ever!! I haven’t tried the loaf yet (it’s about to come out of the oven) but I am sooo excited :) Woo!

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