For me Christmas dinner is about stuffing. Traditionally my family has 4 different stuffings on the table. That’s a whole lot of carbohydrates drowned in butter. No wonder we’re stuffed.
I’m as guilty as anyone for indulging at Christmas time, but this year I’m over the rash on my legs and the water retention which come with a traditional wheat and carb laden stuffing. In the back of my mind I had Chris Shugart’s Flax Bread recipe rattling around in the other, my Dad’s amazing mushroom macadamia stuffing (which he stole from the Mushroom people). What if I could make a delicious super power stuffing from combining their forces.
As an aside, if we really want to get technical, this stuffing isn’t ‘stuffed’ into anything. So, as my American cousins will inform me, it’s called ‘dressing’…… but then I’m totally confused about what goes on my salad.
Gluten free, mushroom & macadamia stuffing
- 30 ml olive oil
- 250g mushrooms, chopped
- 4 thick slices of prosciutto, fat removed, chopped
- 1 cup (100g) L.S.A or flaxmeal
- 1 ½ teaspoons baking powder
- ¼ cup (25g) roasted macadamia nuts,
- chopped 1 bunch spring onions (10), thinly sliced
- 1/3 cup chopped flat leaf parsley
- 1 tablespoon finely chopped sage
- 1 whole eggs
- 2 egg whites
- ½ ts salt
- ¼ cup warm water
- Preheat your oven to 200ºC and lightly grease a dish aproximately 20 x 20cm.
- In a large mixing bowl combine the olive oil, mushrooms proscuitto, baking soda, flaxmeal , macadamias, spring onions and herbs.
- In a separate bowl beat the eggs, egg whites, water and salt. Pour the mixture into the dry ingredients and stir to combine.
- Bake for 45 minutes or until golden and crispy on top.
Serves 6
185 calories
15g fat 2.4g saturated
5.7g carbs 4.9g Fibre (0.8g net carbs)
7.6g protein
Be warned this is addictive and very high in fibre. You will get full very quickly. If you eat ‘too much’ make sure you’re drinking lots of water. 
