Gluten Free Naan with Garlic

Ingredients

• 1 can coconut milk
• 8 egg whites (carton is fine)
• 1/2 cup olive oil
• 2 tsps apple cider vinegar
• 1/4 cup finely ground golden flaxseeds
• 3 cups arrowroot powder
• 3/4 cups coconut flour
• 1 tbsp gluten free baking powder
• 2 tsps Salt
• 1/4 cups melted butter or ghee (optional)

Instructions

1. 1

   Preheat oven to 500 degrees F. Place to baking sheets in the oven.

2. 2

   Take your cloves of garlic, peel and finely mince them on a cutting board. Set aside.

3. 3

   In a blender, place coconut milk, egg whites, olive oil, apple cider vinegar and golden flaxseeds. Pulse to combine everything, and then let it sit for 2 minutes.

4. 4

   To the blender add the arrowroot powder, coconut flour, gluten free baking powder and salt. Blend on high speed until everything is smooth about 15-30 seconds.

5. 5

   Use a spatula to scrape down the sides, then let the batter rest for 1 minute. Blend again on high speed for 10 seconds. If you're using a blender that doesn't blend very well, you may need to repeat this step a second time or blend for longer. You don't want clumps in the batter.

6. 6

   Removed the two baking sheets from the oven. Careful! They are very hot. Place parchment paper on each baking sheet.

7. 7

   Pour 1/4 cup of batter onto one half of the baking sheet and repeat on the second half. With a spatula carefully spread out batter into the desired shape, either oval or circle. Making sure that your batter is about 1/2 inch thick. Repeat on second pan.

8. 8

   Sprinkle your minced garlic on top. Place baking sheets in the oven. Cooking for 4-6 minutes or until golden brown and able to flip them. Pull out of the oven, flip the naan and then put back in the oven for another 4-6 minutes.

9. 9

   Once done cooking, remove them from the oven. Brush the garlic naan with butter or ghee is desired (we have had them both with and without they are great either way).

10. 10

    Repeat steps 7-9 with the remaining batter. Serve immediately or freeze them (check recipe notes).

11. 11

    ENJOY!