Monday, 28 March 2016

AIP Garlic and Coriander (Cilantro) Naan Breads

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I am a huge fan of curries. 

Which will be obvious to you when you see my new ebook, because there are 18 curry-related recipes in it, and they're all AIP compliant. No gluten, grains, nightshades, seeds, dairy - no nuts (except coconut which isn't technically a nut anyway). 

There's Indian, Thai, Chinese-inspired food. There's also a dish inspired by the flavours of Ancient Egypt. 

I am SO excited to get this ebook out to you. 



And if there's something I miss alongside a good, hot curry it's something bready to dip into them. I'd tried other AIP recipes and although they kind of hit the spot they were either too greasy, too light or pale or too wafer-ish. I needed something that was dense and felt bready. Something that would withstand a good dunk into a hot, fragrantly-spiced stew. 

So I shut myself away in the kitchen for a day with a bag of plantains. 

This was the result. 



Garlic and Coriander Naan Breads. Doughy, dense, bread-like. I've flavoured them with garlic and freshly chopped coriander for that authentic flavour - and there's a pinch of nutritional yeast that lends not so much a 'cheesy' flavour but a freshly-baked scent. 

It's one of the recipes in Spice, along with recipes for curries you can dip this into, as well. 


I love them. I really hope you do too and that they help save your AIP curry night. Enjoy! 

AIP Garlic and Coriander Naan Breads
from my ebook SPICE
Makes 5-6 naan breads
Ingredients
2 medium green plantains (they must be green), peeled
quarter teaspoon of garlic salt (or garlic powder and a small pinch of salt)
1 tbsp mild, unflavoured coconut oil, or avocado oil
Pinch of nutritional yeast
1 tbsp finely chopped fresh coriander (cilantro) leaves

Method
Chop the peeled plantains into small chunks and add to a blender with the garlic salt, oil and nutritional yeast. Blend until smooth. you’ll be left with a very thick, pale batter. Stir in the chopped coriander (cilantro) leaves. 

Line a baking tray with a piece of greaseproof paper and grease slightly with coconut oil. Drop heaped tablespoonfuls of the batter on the baking tray and smooth into a rough-looking circle or oval shape, so that each circle of dough is about half a centimetre thick. 

Bake for 15 minutes at gas mark 6/200ºC/400ºF, turning over half way through cooking. They should look slightly golden in colour and have a firm texture. The naan breads are best eaten warm, just after they come out of the oven. 

I've linked this recipe up to the AIP Recipe Roundtable at Phoenix Helix.  



Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here