Hello! I have been trying out lots of new recipes and this is definitely a favorite. It is unique and very filling. I can go with just 1-2 wraps for a meal and be full for a couple hours.
GF Naan from Living Gluten and Grain Free – a lot of times I change up recipes, but this one is spot on. Check their site out for more great Gluten and Grain free options.
- 1 Cup Blanched Almond Flour
- 1 Cup Tapioca Flour (or Arrowroot)
- 2 Cups Full Fat Organic Canned Coconut Milk
- 1/4 teaspoon Sea Salt
- 1/2 teaspoon Baking Soda
- Pastured Butter or Coconut Oil
- 1 cup ricotta cheese
- 1 bundle asparagus (trimmed and washed)
- 1 tsp garlic
Start by roasting your asparagus. Preheat the oven to 425 and place asparagus on a pan in a single layer and drizzle with olive oil. Cook for roughly 10 minutes or until it starts to roast (brown)
While the asparagus is cooking begin mixing together all of your gluten free naan ingredients. Combine all ingredients into a bowl and mix. Then heat up a non-stick skillet to medium heat. (In my experience no butter or oil was needed in the cooking process, but feel free to add a little butter or oil to the pan)
Cook the naan just like you would pancakes. Pour 1/4 cup batter into the pan and cook until the bubbles pop and stay open. Flip and cook for another 1-2 minutes. Remove from heat and place on parchment paper or a towel. It will need some space to cool properly so that it doesn’t become soggy.
Once all your Naan is made, mix together your ricotta cheese and garlic. Spread 1-2 TBS onto the naan and top with asparagus. I found that less is more with the ricotta.
Feel free to eat it like a pizza or roll it up.
Best served immediately, but can be refrigerated and eaten cold or heated back up in a toaster oven. I would not recommend heating in a microwave as it will get soggy.
I hope you try this recipe out and enjoy it as much as I did!