Potato & Bean Bake

2-3 large potatoes or sweet potatoes

1 x 400g tin of coconut cream

4-5 large spinach leaves steamed

1 tin butterbeans

1 tbsp. 100% cornflour

celery or garlic salt to taste

¼ cup flaked almonds

½ cup water

Place beans in the bottom of a casserole dish.

Layer with spinach and 5mm slices of potato.

Blend coconut cream, water, cornflour, and seasoning and pour over potato and beans.

Bake covered at 180°C for 1 hour.

Before serving spoon some of the sauce over the top and sprinkle with the almonds.