Pre-heat oven to 350 degrees.
Whisk coconut milk, thyme, garlic, lemon zest, nutmeg, cinnamon, salt and pepper in a pan to simmer.
Add Turnips to sauce and gently cook till tender (3-5 min).
Spread turnips and sauce out into casserole dish, cover with foil and bake for 30-35 min until turnips are soft.
In a bowl add paleo bread, almond and butter and mix will it is lumpy.
Sprinkle mixture to top of turnips and bake for 5 min uncovered.