GF & Vegetarian Naan
Aw man, I love naan.
That fluffy, buttery doughy goodness.
Though, getting sick made me sensitive to gluten and after working with nutritionists along with naturopaths along with an allergist, gluten was big no-no in my nutrition protocol. Which brings me to alternative ways to enjoy my food without all the ingredients that flares you up!
1 cup of blanched almond flour
1/2 cup of arrowroot flour
1 cup of full fat coconut milk
1 tsp of pink himalayan sea salt
ghee or avocado oil
Preheat a pan over medium heat.
Mix all the ingredients together in a bowl, and pour ¼ cup of the batter onto the pan.
After the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).
Serve immediately or cool on a wire rack.