quickbread - paleo 3 ingredient naan-indian-bread

Photo by Tina T.
Adapted from myheartbeets.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myheartbeets.com

Ingredients

  • 1/2

    cup Almond Flour

  • 1/2

    cup Tapioca Flour

  • 1

    cup Organic Coconut Milk, canned and full fat

  • optional

  • salt

  • Grassfed Organic Ghee (slather that bread!)

Directions

Mix all the ingredients together. Heat a 9.5 inch Nonstick Pan over medium heat and pour batter to desired thickness (see notes below). Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!). Enjoy this and make it often. Notes Options for Size: - You can pour half the batter onto a 9.5 inch pan and cook - then repeat for a total of 2 large naans. - You can pour ΒΌ cup of the batter onto your pan to make 6 small naans. These will cook faster than the large naans. - If you want to make a dessert crepe, pour the batter and spread it out as thin as you can. - If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking. - If the cream has solidified in your canned coconut milk, then mix well before using.

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