Ginger Kombucha Gravy

Our friend Cristina from The Castaway Kitchen came up with this super-inventive gravy recipe that uses our restorative beef bone broth just in time for holiday

Paleo Ginger Kombucha Gravy

3 tbsp Tin Star Foods ghee

4 tbsp coconut flour (or Otto’s Cassava Flour)

1 tbsp nutritional yeast

1 tsp pink Himalayan salt

1 tsp ground Sage

1 tsp garlic powder (unsalted)

1 1/2 cup bone broth

1/2 cup GT’s Gingerade Kombucha

Melt ghee in a medium pot on medium-high heat.Once it’s sizzling add the flour. Stir often until toasted, light brown. Add in the seasoning. Whisk in the liquid & bring to a simmer. Continue whisking until you reach desired consistency.

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