Garlic Parmesan Almond Flour Stuffing

I have a brother in law and grandma who are both gluten free.  My mother in law taught me this recipe for making stuffing for thanksgiving, and to be honest, I like this better than traditional stuffing.  The key difference being that it's crunchy, unless you add a lot of chicken broth.  It is super flavorful, and amazing!!

Garlic Parmesan Bread

 3 c Almond flour

¾ c parmesan cheese

3 Tb butter (soft or melted)

¾ c Monterrey Jack Cheese (or dry curd cottage cheese)

½ tsp baking soda

¾ tsp salt

2 eggs

½ c water

4 cloves pressed garlic

Blend all ingredients but parmesan cheese & almond flour – in a blender.  Dump into a bowl with parmesan cheese & almond flour.  Mix together, pour into 3 mini loaf pans.  Bake at 325 50-55 minutes until done.  Let cool in pan.  Once cooled, turn out of pans and cut into cubes. Place bread cubes onto a large baking sheet and put back into oven @ 250 bake until dry.

Chop 1 large onion and 4 stalks of celery.  Then saute chopped onions and celery in 1/4 C. butter.  Add 1/2 C of chicken broth, 1/2 tsp. sage, salt and pepper to taste.  Add this to the dried bread cubes and serve while warm.  You can add more or less of the sage and chicken broth according to how you like your stuffing.  I prefer mine more crunchy, so I add less chicken broth, but it's up to you to determine how you like yours best.