Sunday, April 26, 2009

Flourless Naan

It has been one whirlwind of a weekend. A distributors tasting at the wine store I work in on Friday. Then a wine get together with some friends on Saturday. We call our group Wasted and we lived up to our name, drinking some nice Australian and New Zealand wines. Then selling wine on Sunday. For the moment I'm ready to take some time off from wine, I say, as I make plans to drag friends to yet another tasting this Friday.

With all of that I fell a bit behind in my cooking. I was missing some things to make one recipe. After thawing the meat for another meal the fella brought to my attention that it required being marinated over night. Crap. It was already 6 and we were a little punchy from spending the entire afternoon cleaning so there was no time or brain cells left to pull together a make shift meal. We got out the Indian take out menu instead.

Mixed grill, spinach chicken, and a black lentil daal, it was the comfort food we needed at the moment. While the fella was out picking up the food I threw together some flourless naan. It is not low fat and it it is not cheap. Almond flour will set you back about $10 a pound unless you have the patience and time to grind up your own. And between the nut flour and coconut oil, you are looking at a calorie monster. As a treat to fill the breadless void however it is perfect and oh so easy.

The trick is to whisk it up at the very last second, get the pan the right temperature and brown them to the right level on each side. My first couple naan came out well, the last one did not as my pan was too cold and the almond flour had sucked up all the liquid so the consistency was wrong. They really need to be fried up quick to get the right effect.

These are amazing. The coconut oil makes them taste a lot like the real thing and they are nice for sopping up all the delicious Indian sauces from your plate. And they smell dreamy, like a fresh baked bear claw. It sated my pastry lust for at least another week. Seriously I was at Lazy Jane's, the best bakery/coffee place in town, this morning having brunch with friends, and I didn't even give the world's greatest scones a second look. When I was a sugar addict I would have sold the dog for one of those fruity scones, flaky and topped with just the right amount of tart lemon glaze. Thanks to the power of almond flour I was able to just say no.

Flourless Naan

1 egg
1/2 teaspoon baking soda
1/3 cup coconut milk
(or 2 tablespoons soy/almond milk and 3 heaping tablespoons of plain yogurt)
1 1/2 teaspoon oil
1 cup almond meal/flour
1/2 teaspoon sea salt
coconut oil for frying (about 2 tablespoons)

In a small bowl, whisk together the egg, baking soda, coconut milk, and oil until frothy.

Melt about 1/2 tablespoon of coconut oil in a skillet over medium heat. Just before you are ready to fry the naan, mix the almond flour and salt into the wet mixture. Pour onto hot skillet in portions the size of a small pancake. Fry until bottom is browned, flip and fry other side until brown and crisped through.

Add another 1/2 tablespoon oil to pan and allow to come back to temperature before cooking the next bit of naan. The mixture will suck up all the oil and cake onto the pan otherwise. Repeat with the remaining naan mixture adding more oil each time as needed.

Original recipe from Oreganicthrifty blog.


Anonymous said...

This was great! Thanks!

Anonymous said...

I'll try the recipe even though the photograph of the burnt naan is very unappealing. Thanks.