Garlic Herb Celery Bake Recipe

About this recipe

A delicious low-carb dinner featuring tender chicken, aromatic herbs, and a savory bread substitute baked to perfection. Ideal for keto enthusiasts seeking a hearty and satisfying meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 100 g Celery
• 200 g Organigram Chia Seeds
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Tata Plus Iron Health, Double Fortified Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pack (500 g) Praakritik Organic Coconut Flour
• 16 g Orika Oregano

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Melt 1/4 cup butter in a skillet over medium heat. Add 1/4 cup diced spring onion and 1/4 cup diced celery, cooking until tender, about 5 minutes.
3. 3. In a large bowl, crumble 1 cup coconut flour into small pieces and moisten with 1 cup water.
4. 4. Add the cooked celery and spring onion, 1 1/2 tsp salt, 1 1/2 tsp oregano, 1/2 tsp black pepper, and 3 tbsp chia seeds mixed with 9 tbsp water to the bowl. Mix thoroughly.
5. 5. Pour the mixture into a greased 9 x 13-inch baking pan. If the mixture appears too dry, add more water, 1/4 cup at a time, until it is moist but firm enough to hold its shape.
6. 6. Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the mixture is set.
7. 7. Let cool slightly before cutting into portions and serving.