Baked Broccoli Gratin (Gluten-free)

This recipe is a STAPLE in my house.  I honestly make it at least once a week.  Kula Baby will always eat it, no matter his mood.  I turn a blind eye to the fact that he is eating the green stuff because it is attached to the yummy bread and cheese topping

Baked Broccoli Gratin

1 cup finely chopped broccoli

3/4 cup lima beans (I used organic frozen lima beans)

1/2 sweet onion, finely chopped

1/2 cup chopped spinach (optional)

4 fresh basil leaves, chopped (or 1/2 tsp dried basil)

1/4 cup veggie broth

2 cloves garlic, chopped

2 tbsp coconut oil (organic, unrefined)

Topping:

3/4 cup grated cheddar cheese

3/4 cup breadcrumbs (use crushed up rice chex (or and organic brand) for gluten-free version)

1/4 cup milk or rice milk (you want the breadcrumbs to have a little moisture or the topping turns out dry)

Pinch of sea salt

Directions:

In a frying pan, saute oil garlic and onion for 5 minutes until tender.  Add broccoli and lima beans and saute 7 minutes or so until tender.  Add spinach and basil and saute for 2 minutes.  Add veggie broth and heat for another minute or two.  Sprinkle with salt.  Place all ingredients in a blender and blend until smooth.

For topping:

Combine breadcrumbs, cheese, milk and stir.

To cook:

Add veggie puree to a small baking dish and top with breadcrumb mixture.  Sprinkle with a pinch of sea salt.  Bake in the oven for 15 minutes at 350 degrees.