Strive my straightforward recipe for Mushroom Stuffed Gluten-Free Naan made with Almond Flour on your subsequent Indian Dinner! You possibly can both stuff the vegan naan bread or combine the mushroom filling proper into the batter! Gluten-free grain-free soyfree, No added yeast.
Naan is my love language! A fluffy scrumptious considerably chewy bread/ flatbread that’s an ideal service of curries and facet to soups and stews, versatile and versatile. I’ve so many recipes for naan on my weblog already. These mushroom-stuffed naan flatbreads are the season’s favourite! I’ve common naan, Glutenfree almond flour naan, Glutenfree chickpea flour naan, entire wheat naan!, potato cheese stuffed naan!
These mushroom spinach almond flour naans are the proper accompaniment to curries and dals. If you need, you may put a Mediterranean spin on these and alter up the flavour to Italian herbs as an alternative of garam masala and they are going to be a scrumptious stuffed bread facet to serve with all types of fall and winter soups or pasta!
You can also make Spinach & Mushroom Stuffed Naan in 2 methods:
Both unfold the batter onto a non-stick skillet after which high it with the filling, then drizzle some extra batter on high and you’ve got a thick, stuffed naan with the filling within the center. Or, combine the filling into the batter and unfold that batter, and cook dinner.
Each methods are scrumptious, it’s actually as much as private choice.
serve the naan with these Indian curries:
Mushroom Stuffed Almond Flour Naan
Strive my straightforward recipe for Mushroom Stuffed Gluten-Free Naan made with Almond Flour on your subsequent Indian Dinner! You possibly can both stuff the vegan naan or combine the mushroom filling proper into the batter! Gluten-free vegan grain-free soyfree, No added yeast.
Servings: 6
Energy: 231kcal
Components
For the almond flour naan batter:
- 1 cup (112 g) blanched almond flour
- 1/2 cup (60 g) tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons non-dairy yogurt
- 1 tablespoon oil
- 1/2 cup (120 ml) + 1-2 tablespoons non-dairy milk
For the filling:
- 1 teaspoon oil
- 1/4 cup (25 g) chopped inexperienced onion or common onion
- 8 ounces (230 g) mushrooms thinly sliced, I exploit cremini or white
- 6-8 ounces (170 g) frozen spinach thawed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (60 g) shredded vegan cheese non-compulsory, I exploit vegan mozzarella
Directions
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Make the naan batter; Add the almond flour, tapioca starch, baking powder, and salt in a bowl and blend rather well. Press and blend to interrupt down the almond flour lumps. Then add the non-dairy yogurt, oil, and 1/2 cup of non-dairy milk and blend rather well. Press and blend once more till no lumps are left and the combination is de facto easy. Then add in additional non-dairy milk, 1 tablespoon at a time till the batter has a pancake batter consistency however thinner. You don’t need it to be too thick but in addition not overly skinny and runny. You need to be capable to unfold simply on the pan.
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Make the filling; Warmth a skillet over medium-high warmth and add the oil. Then add mushrooms, inexperienced onion, and a superb pinch of salt. Cook dinner till the mushrooms are golden on some sides.
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Add the spinach, garlic powder, dried oregano, garam masala, and black pepper and proceed to cook dinner till a lot of the moisture from the spinach has evaporated and the mushrooms are cooked to your choice. Set the filling apart to chill.
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Naan in 2 methods: .To make the stuffed naan, preheat the skillet over medium-high warmth till the skillet is scorching, and add a couple of drops of oil.
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Unfold 3 or extra tablespoons of batter onto the recent skillet then high it with the mushroom filling and add some vegan cheese in the event you’d like. Unfold the filling round evenly then drizzle some batter on high of the filling. Then cowl the pan with the lid. Cook dinner for 1 to 1.5 minutes. Time is determined by your range and pan. Hold checking on it; if it turns brown too rapidly then flip it. In any other case, let it cook dinner till is golden brown on the underside. Flip the naan, cowl the pan once more and proceed to cook dinner till golden brown on that facet as properly. Then take away the naan from the skillet. Repeat for the remainder.
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To make the filling combined in batter naan; combine the mushroom filling into the batter and add vegan cheese in the event you like. Then unfold that batter onto the heated skillet with a spatula or a spoon. Cowl with the lid and cook dinner till golden brown. Flip it, cowl it with the lid and cook dinner on the opposite facet as properly till golden, one other minute or so. Take away from the skillet and repeat with the remaining batter.
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Retailer the naans coated till able to serve. Optionally brush some melted vegan butter or oil on them. Serve with favorites curries. Use Italian herbs as an alternative of garam masala within the filling and use with soups and stews.
Notes
- Change the seasoning, use different blends as an alternative of garam masala or skip garam masala and add extra Italian herbs and perhaps some chopped sundried tomatoes as an alternative.
- Reheat: reheat these within the oven, the microwave, or the skillet and serve them.
- Retailer these in an hermetic container within the fridge for as much as 3 days and reheat them as talked about. Freeze for upto a month. All gluten-free flours are inclined to dry out much more than the opposite non-gluten-free flours. For those who freeze them you may reheat them in a scorching skillet with the lid on.
- To make this nut-free and gluten-free verify my chickpea flour naan recipe. If you need an everyday flour naan recipe verify my all function flour naan recipe or entire wheat flour Naan.
- No onion garlic: Use peeled and sliced zucchini or fennel as an alternative of onion. Omit the garlic.
- Tapioca starch substitute: Use potato starch or cornstarch. My most popular decisions so as are tapioca and potato. Corn and arrowroot don’t work that properly.
- Mushroom substitute: make some other filling with lentils, veggie crumbles, grated cauliflower and many others.spice it properly and cook dinner till considerably dry.
Diet
Diet Info
Mushroom Stuffed Almond Flour Naan
Quantity Per Serving
Energy 231
Energy from Fats 135
% Each day Worth*
Fats 15g23%
Saturated Fats 2g13%
Sodium 320mg14%
Potassium 336mg10%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 3g3%
Protein 7g14%
Vitamin A 3402IU68%
Vitamin C 4mg5%
Calcium 150mg15%
Iron 2mg11%
* % Each day Values are based mostly on a 2000 calorie food regimen.
Components:
- a mixture of almond flour and tapioca starch makes for naan bread that’s each crispy on the surface and comfortable on the within
- baking powder helps the dough rise
- salt – at all times essential when making flatbread
- non-dairy yogurt reacts with the baking powder to make these fluffy and non-dairy milk provides moisture
- for the filling, we sautee sliced mushrooms in a little bit of oil with spinach, garlic powder, dried oregano, garam masala, and black pepper
- vegan cheese – non-compulsory however completely advisable addition as a result of cheese + mushrooms = love
Ideas:
- you may mess around with the seasoning, use different blends as an alternative of garam masala or skip garam masala and add extra Italian herbs and perhaps some chopped sundried tomatoes as an alternative.
- You possibly can reheat these within the oven, the microwave, or the skillet and serve them.
- Retailer these in an hermetic container within the fridge for as much as 3 days and reheat them as talked about.
- I haven’t tried freezing these however they may freeze simply nice. All gluten-free flours are inclined to dry out much more than the opposite non-gluten-free flours. For those who freeze them you may reheat them in a scorching skillet with the lid on.
How you can make Mushroom Stuffed Gluten-free Naan:
Make the naan batter
Add the almond flour, tapioca starch, baking powder, and salt in a bowl and blend rather well. Press and blend to interrupt down the almond flour lumps.
Then add the non-dairy yogurt, oil, and 1/2 cup of non-dairy milk and blend rather well. Press and blend once more till no lumps are left and the combination is de facto easy.
Then add in additional non-dairy milk, one tablespoon at a time till the batter has a pancake batter consistency. You don’t need it to be too thick but in addition not overly skinny and runny.
It ought to be capable to unfold on the pan.
Make the filling:
warmth a skillet over medium-high warmth and add the oil. Then add the mushrooms, inexperienced onion, and a superb pinch of salt. Cook dinner till the mushrooms are golden on some sides.
Add the spinach and the seasoning and cook dinner for a couple of minutes till considerably dry.
Fry the Naan – 2 Methods
As talked about, you may make Stuffed Naan in 2 methods:
- Unfold the batter onto a non-stick skillet, high it with the filling, drizzle some extra batter on high and you’ve got a thick stuffed naan with the filling within the center.
- Combine the filling into the batter and unfold that batter and cook dinner.
Technique 1 – Stuffed Naan
To make the stuffed naan, preheat the skillet over medium-high warmth till the skillet is scorching, and add a couple of drops of oil.
Unfold about 3 tablespoons of batter onto the recent skillet then high it with the mushroom filling and add some vegan cheese in the event you’d like.
Unfold the filling round evenly then drizzle some batter on high of the filling and canopy the pan with the lid.
Cook dinner for 1 to 1.5 minutes relying in your range and pan. Hold checking on it; if it turns brown too rapidly then flip it. In any other case, let it cook dinner till is golden brown on the underside.
Flip the naan, cowl the pan and proceed to cook dinner till golden brown on that facet as properly. Then take away the naan from the skillet.
Technique 2 – Combine filling into the batter
Combine the cooled down filling into the batter and add vegan cheese in the event you like.
Then unfold that batter onto the heated skillet with a spatula or a spoon, cowl with the lid and cook dinner till golden brown.
Flip it, cowl it with the lid and cook dinner on the opposite facet as properly till golden for one more minute or so. Take away from the skillet and repeat with any remaining batter and filling.
Storage
- Retailer these in an hermetic container within the fridge for as much as 3 days and reheat them as talked about.
- I haven’t tried freezing these however they may freeze simply nice. All gluten-free flours are inclined to dry out much more than the opposite non-gluten-free flours. For those who freeze them you may reheat them in a scorching skillet with the lid on.
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