(Gluten Free, Grain Free, Sugar Free, Vegan)
Usually I see a recipe, and change about 30% of it before I am happy enough to share it and call it my own.
Well, this three ingredient recipe from Ashley at My Heart Beets is absolutely perfect! It makes the ideal wrap: stretchy, soft and flexible. All with just three ingredients.
Please note you MUST use a NON-STICK pan for this recipe. This has been confirmed by a friend who is a superb chef, and she just couldn't get them thin and right in a regular pan.
Another option comes from Alicia at Magic and Mayhem where in the comment section below she wrote 'you can make these without a non-stick pan if you have a well-seasoned old cast iron frying pan' she also adds a drop of coconut oil to the pan.
I love wrapping food - for lunch today I used sprouted tortillas and put in homemade vegan fermented cashew cheese, guacamole and salad. Super yummy healthy meal to throw in my bag and eat after my Cantonese class.
One wrap from dinner was saved to have tomorrow for my mid morning snack - thinking my homemade raw almond hemp seed butter and this raw chia mango jam.
Enough from me, go to the link to get the recipe, make them thin, and enjoy superb wraps with your next meal! Or just make mini pancakes and serve them on their own as a 'bread' or put in the kids lunch boxes.
Here's the recipe: http://myheartbeets.com/paleo-naan-indian-bread/
** Tapioca Flour is also called Tapioca Starch and easy to find in local Hong Kong supermarkets or Asian supermarkets. If you want organic, then try this Tapioca Flour.
Usually I see a recipe, and change about 30% of it before I am happy enough to share it and call it my own.
Well, this three ingredient recipe from Ashley at My Heart Beets is absolutely perfect! It makes the ideal wrap: stretchy, soft and flexible. All with just three ingredients.
- Tapioca flour**
- Almond flour
- Coconut milk
Please note you MUST use a NON-STICK pan for this recipe. This has been confirmed by a friend who is a superb chef, and she just couldn't get them thin and right in a regular pan.
Another option comes from Alicia at Magic and Mayhem where in the comment section below she wrote 'you can make these without a non-stick pan if you have a well-seasoned old cast iron frying pan' she also adds a drop of coconut oil to the pan.
I love wrapping food - for lunch today I used sprouted tortillas and put in homemade vegan fermented cashew cheese, guacamole and salad. Super yummy healthy meal to throw in my bag and eat after my Cantonese class.
One wrap from dinner was saved to have tomorrow for my mid morning snack - thinking my homemade raw almond hemp seed butter and this raw chia mango jam.
Enough from me, go to the link to get the recipe, make them thin, and enjoy superb wraps with your next meal! Or just make mini pancakes and serve them on their own as a 'bread' or put in the kids lunch boxes.
Here's the recipe: http://myheartbeets.com/paleo-naan-indian-bread/
** Tapioca Flour is also called Tapioca Starch and easy to find in local Hong Kong supermarkets or Asian supermarkets. If you want organic, then try this Tapioca Flour.
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