Submitted by: Coach Taryn
Prep Time: 5 Minutes
Cook Time: 0 Seconds
Servings: 2
Gluten-free recipe that is perfect for pizza crust, sandwiches, and just to nibble on!
fresh thyme to taste
1/2 c. tapioca flour
1/2 c. almond flour
1 c. canned coconut milk
1 pinch sea salt
1 pinch black pepper
fresh rosemary to taste
1/2 c. coconut oil
Combine all ingredients in a bowl. Mix well. Heat 1 teaspoon of coconut oil in a skillet over medium heat. Add desired amount of batter to skillet (just depends on how big you want the naans to be). Once the batter was fluffed up and looks mostly cooked, flip it over and cook the other side.
Counts are based on making 2 large naans and eating 1 of them. If you make 4 smaller naans, count each as 1/2 protein and 1 carb.
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