I just retuned from running a Yoga and Nutrition retreat in Sedona. 6 glorious days of mindfulness, movement, nourishing food, sunny skies, animal sightings and new friendships.
This Broccoli Stuffed Not-Naan Bread was huge hit. Crunchy on the outside, creamy on the inside. One retreat guest claimed it was like a healthy grilled cheese sandwich!
Let’s be honest – it’s called a Not-Naan bread because it’s not exactly naan, but it’s still pretty darn good in it’s own right.
Almond & tapioca flour keeps it gluten free and you could stuff any veggies in the middle. There was a suggestion to make these in a waffle maker; fingers crossed I get one under my tree next month!
Happy Eating!
Monique
Broccoli Stuffed Not-Naan Bread {gf, v}
1 cup blanched almond flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons non-dairy yogurt
1 tablespoon oil
1/2 cup non-dairy milk + 1-2 tablespoons additional if needed
1 small head of broccoli
1 tbls olive oil or ghee
1 small onion
1 garlic clove
1 tsp Jamaican spice (or try any spice blend you like)
2 oz feta cheese (choose vegan cheese if vegan), diced or crumbled
Finely dice the onion, broccoli and garlic. Melt the ghee or olive oil in a medium skillet, add in the onions. Sauté’ 5 minutes. Add the broccoli, Jamaican spice and garlic, sauté another 5 minutes, keeping some crunch to the broccoli. Remove from heat. Remove from heat.
Mix together all the ingredients for the gluten free naan bread. The texture should be similar to a slightly thin pancake batter.
Heat a cast iron skillet and pour a scant 1/4 cup into a circle. Top with the broccoli mixture and some feta cheese. Drizzle with about 2 tablespoons of the batter. Cover and let cook until golden brown. Flip and cook to golden brown on the other side.
Enjoy while warm.
Note: you’ll likely have left over broccoli… that’s never a bad thing!