Yields: 4-8 servings (see macros below)
2 Tbsp butter
1 1/2 Tbsp arrowroot
4 Tbsp SunFlour
1 1/4 cup chicken, turkey or vegetable broth
Optional: 1 Tbsp coconut milk
1. In a medium saucepan, melt butter over medium-high heat
2. Whisk in the arrowroot and SunFlour. Cook, whisking often, for 2 minutes.
3. Whisk in the broth and coconut milk. Simmer until thickened, about 10 minutes.
4. Remove from heat and serve with your favorite entree or side. Try drizzling over Acorn Squash with Sunflour Stuffing!
1 Serving 2Tbsp = 24g
Net carbs = 1.25 g (Carbs= 1.5 g – Fiber = 0.25g)