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Paleo Naan Bread – optional flavours

 

Although we try to limit carbs after 5 PM, one thing I don’t miss out on being coeliac is a nice tasty naan bread. This recipe I didn’t develop myself, I have adapted the recipe on My Heart Beets to add a little more of a firmer consistency normally experienced with a naan bread. Visit her site to see what other amazing things you can make with this basic recipe. 

Ingredients

  • ½ cup almond flour
  • ½ cup tapioca flour or arrowroot flour
  • 1 tablespoon of coconut flour
  • 1 cup coconut milk, canned and full fat
  • Salt, adjust to taste, optional
  • Ghee

Method

Pre-heat a non-stick pan on medium heat.

Place all of the ingredients in a large bowl and mix well.

Add a tablespoon of ghee to the pan and spread to fully cover. Take 2 tablespoons of mixture and spread it flat like a pancake. The mixture will want to stick together so use the back of your spoon to spread it out.

The batter won’t bubble up like a pancake, so you’ll need to keep an eye on the edges to see if its browning. Flip and cook on the other side.

Cool on a clean kitchen towel and serve immediately.

If you are allergic to nuts, you may use sorghum flour instead of almond flour.

If you like a flavoured bread add these flavours to your mix

Garlic – 1 teaspoon

Chili – 1 teaspoon of chili flakes

Spiced – 1 teaspoon of cumin

I usually add all three, garlic and cumin to the whole mix, and add a few sprinkles of chilli flakes to hubby’s naan before cooking.

 

 

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Paleo Naan Bread – optional flavours

 

Although we try to limit carbs after 5 PM, one thing I don’t miss out on being coeliac is a nice tasty naan bread. This recipe I didn’t develop myself, I have adapted the recipe on My Heart Beets to add a little more of a firmer consistency normally experienced with a naan bread. Visit her site to see what other amazing things you can make with this basic recipe.

Ingredients

  • ½ cup almond flour
  • ½ cup tapioca flour or arrowroot flour
  • 1 tablespoon of coconut flour
  • 1 cup coconut milk, canned and full fat
  • Salt, adjust to taste, optional
  • Ghee

Method

Pre-heat a non-stick pan on medium heat.

Place all of the ingredients in a large bowl and mix well.

Add a tablespoon of ghee to the pan and spread to fully cover. Take 2 tablespoons of mixture and spread it flat like a pancake. The mixture will want to stick together so use the back of your spoon to spread it out.

The batter won’t bubble up like a pancake, so you’ll need to keep an eye on the edges to see if its browning. Flip and cook on the other side.

Cool on a clean kitchen towel and serve immediately.

If you are allergic to nuts, you may use sorghum flour instead of almond flour.

If you like a flavoured bread add these flavours to your mix

Garlic – 1 teaspoon

Chili – 1 teaspoon of chili flakes

Spiced – 1 teaspoon of cumin

I usually add all three, garlic and cumin to the whole mix, and add a few sprinkles of chilli flakes to hubby’s naan before cooking.

Print Friendly, PDF & Email