I just started a new job (same company), and while I was unpacking my things at my new desk I noticed a "Paleo Diet" book displayed proudly on my cube neighbor's desk. Turns out that Erin has eaten a strict paleo diet for the past three years and keeps the book on display because people always ask her what the heck "paleo" means! Great idea to keep the book at work. She has inspired me to try some new recipes -- like this one that she found on a blog called My Heart Beets. It's easy and delicious!
1/2 cup almond flour
1/2 cup tapioca flour
1 cup full-fat coconut milk (stir it well before measuring)
pinch of salt (optional)
ghee for slathering (optional)
- Mix almond flour, tapioca flour, coconut milk and salt together.
- Preheat a 9.5-inch non-stick pan over medium heat and pour half of the batter into the pan.
- After several minutes the batter will fluff up and look firm/mostly cooked; flip it over to cook the other side (be patient, this takes time).
- Remove from pan. Repeat with second half of the batter.
To make smaller naans that cook faster, pour 1/4 cup batter at a time.
If you want to make dessert crepes instead of naan, omit salt and pour the batter as thin as you would like it to be.
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.