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A Paleo Family on a Budget

FEED THE CLAN - A Paleo Family on a Budget

May Paleo Pen Pals Recipe: French Auvergne Meatloaf (Pounti)

Pounti

This will be my third month participating in Paleo Pen Pals. What’s Paleo Pen Pals you ask? Well, it’s a program where you get paired up with another paleo blogger, exchange an interesting paleo friendly ingredient and then post a recipe featuring the ingredient. I’ve met some great people along the way and this month was no exception. My match up this month was with a gal named Heather. Here is what she sent me:

Tapioca Flour

I’ve worked with tapioca flour many times and I really enjoy cooking with it. I decided to spice things up and get some ground wild boar, which I’ve never worked with, and make an authentic French savory cake called pounti. From the information that I’ve gathered, it’s an ancient peasant dish originating in the Auvergne region of France. Traditionally it’s made with wheat flour, sometimes in addition to pieces of stale bread, chard, bacon and prunes. It was made to be a portable meal and can be eaten hot or cold, or slices can be fried up in a pan to get extra crispy. I tried it both cold and fried in a pan the following day. Both ways were delicious and the depth of flavor was even more pronounced. I used tapioca and coconut flours in my version in place of the wheat flour and stale bread. It turned out just how I hoped it would.

French Auvergne Meatloaf (Pounti)

1/2 lb bacon
3 large shallots, diced
4 pastured eggs
1/2 cup tapioca flour
1/4 cup coconut flour
1/2 cup coconut milk (I use this one)
1 lb ground wild boar (can use ground pork or sausage)
8 oz fresh spinach, chopped (can use chard or any green that you like)
large bunch of parsley, chopped
1 tsp tarragon
sea salt & pepper to taste
16 prunes, pitted and cut in half

Preheat oven to 400 degrees F. Cook the bacon and set aside to cool, then crumble. Using the bacon grease in the pan, saute the shallots until they start to brown, about 5 minutes. Turn the heat off and allow to cool. Meanwhile, process the tapioca flour, coconut flour and eggs in a food processor until smooth. Add the coconut milk and pulse just to combine. Next add the ground meat, onions and bacon and process until it looks like this:

Meat Pate

Then add the spinach, parsley, tarragon, sea salt and pepper. It should look something like this:

Meat/Spinach mixture

Next, place 1/3 of the meat mixture in a greased 9×5 inch loaf pan. Place half of the prunes over the top like this:

Pounti

Place another 1/3 of the meat mixture, another layer using the rest of the prunes, then the final 1/3 meat mixture on top. So in the end you’ll have a layer of meat, layer of prunes, layer of meat, layer of prunes, and a final layer of meat on top :)

Pounti

Cover the pan with foil and bake for 1 hour, 5 minutes. Remove from the oven and drain the grease from the pan. Turn on the broiler and place the pounti back in, uncovered, on the middle oven rack. Broil for 10 minutes, or until browned on top. When it comes out, it should look like this:

Pounti

Slice and enjoy!

Pounti

*If you like this recipe, please leave a comment below or “like” to share with others on Facebook*

Category: Recipes
  • Amy Ayers says:

    Looks yummy!! I’ll probably get more ground meat with my CSA pick up next Saturday, so I might have to give this a try.

    May 25, 2013 at 10:28 am
    • Tanya says:

      Oh, you definitely should. You will not regret it. My girls loved it because of the subtle sweetness of the prunes and they love anything with pork :)

      May 26, 2013 at 8:41 am
    • vtknitgirl says:

      I just amde this , used half chicken and half pork, left out the tapioca flour, looks like its going to be great.

      June 16, 2013 at 2:23 pm
      • Tanya says:

        I hope you enjoyed it :) The tapioca flour is to make it more “bread” like but it definitely doesn’t need it. The traditional pounti is also referred to as a savory cake.

        June 18, 2013 at 8:56 am
  • Rachel says:

    You’ve inspired me! I love traditional dishes with unusual flavor combinations, so this is definitely going on the “to-make” list.

    May 31, 2013 at 6:32 am
    • Tanya says:

      Thank you for such a nice compliment! Please let me know what you think when you try it :)

      May 31, 2013 at 10:11 am
  • Donna says:

    Fantastique ET authentique!!!…I made this with fresh figs instead of prunes…but with prunes it is “real-deal” pounti…and you have a true admirer across “the pond” as you say!!!

    September 20, 2013 at 4:04 am
    • Tanya says:

      Awesome! I’m so glad that you enjoyed it. I bet figs would be fantastic in there :)

      September 20, 2013 at 8:49 am

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