Sliders are one of those crowd-pleasing comfort foods that usually feel completely off the table when you're navigating a strict elimination protocol — but this recipe proves otherwise. The buns are made entirely from cassava flour, tapioca starch, and full-fat coconut milk, so they bake up soft and golden without a single grain, egg, or nightshade in sight. The meatballs are seasoned with garlic, oregano, basil, turmeric, and ginger, then seared and finished in the oven for a deeply savory bite that doesn't feel like a compromise. Instead of a tomato-based sauce, a pumpkin purée simmered with bone broth, coconut aminos, and apple cider vinegar creates something rich, slightly tangy, and genuinely craveable. Every component is built from ingredients that fit the autoimmune elimination framework, so you're not piecing together substitutions — the whole dish is designed to work together. It serves four, making it a solid weeknight dinner or a fun weekend cook that actually feels like a treat.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
Make the buns: In a medium mixing bowl, whisk together the cassava flour, tapioca starch, baking soda, and 1/4 tsp salt. Add the coconut milk, 2 tbsp melted coconut oil, and 1 tbsp apple cider vinegar, and stir until a soft, slightly tacky dough forms — it should hold together when pressed but not be sticky enough to cling to your hands.
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