Attempt my straightforward recipe for Mushroom Stuffed Gluten-Free Naan made with Almond Flour to your subsequent Indian Dinner! You’ll be able to 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 awesome provider 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 regular naan, Glutenfree almond flour naan, Glutenfree chickpea flour naan, whole wheat naan!, potato cheese stuffed naan!
These mushroom spinach almond flour naans are the proper accompaniment to curries and dals. If you’d like, 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 prime it with the filling, then drizzle some extra batter on prime 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:
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Mushroom Stuffed Almond Flour Naan
Attempt my straightforward recipe for Mushroom Stuffed Gluten-Free Naan made with Almond Flour to your subsequent Indian Dinner! You’ll be able to 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
Substances
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 take advantage of 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 optionally available, I take advantage of 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 very 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 very 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. It’s best to have the ability 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:Â .To make the stuffed naan, preheat the skillet over medium-high warmth till the skillet is sizzling, and add a number of drops of oil.
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Unfold 3 or extra tablespoons of batter onto the new skillet then prime it with the mushroom filling and add some vegan cheese in case you’d like. Unfold the filling round evenly then drizzle some batter on prime of the filling. Then cowl the pan with the lid. Cook dinner for 1 to 1.5 minutes. Time relies on your range and pan. Hold checking on it; if it turns brown too shortly 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 effectively. 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 case 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 effectively 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. Â 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. Â
- 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. In the event you freeze them you may reheat them in a sizzling skillet with the lid on.
- To make this nut-free and gluten-free verify my chickpea flour naan recipe. If you’d like a daily flour naan recipe verify my all purpose flour naan recipe or whole wheat flour Naan.
- No onion garlic: Use peeled and sliced zucchini or fennel as an alternative of onion. Omit the garlic.Â
- Tapioca starch substitute: Use potato starch or cornstarch. My most popular selections so as are tapioca and potato. Corn and arrowroot don’t work that effectively.Â
- Mushroom substitute: make every other filling with lentils, veggie crumbles, grated cauliflower and many others.spice it effectively and cook dinner till considerably dry. Â
Diet
Diet Information
Mushroom Stuffed Almond Flour Naan
Quantity Per Serving
Energy 231
Energy from Fats 135
% Day by 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%
* % Day by day Values are based mostly on a 2000 calorie weight loss plan.
Substances:
- Â a mixture of almond flour and tapioca starch makes for naan bread that’s each crispy on the surface and tender on the within
- baking powder helps the dough rise
- salt – all the time necessary 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 – optionally available however completely beneficial addition as a result of cheese + mushrooms = love
Suggestions:
- 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’ll be able to 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 could freeze simply superb. All gluten-free flours are inclined to dry out much more than the opposite non-gluten-free flours. In the event you freeze them you may reheat them in a sizzling skillet with the lid on.
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The right way to 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 very well. Press and blend to interrupt down the almond flour lumps.
Then add the non-dairy yogurt, oil, and 1/2 Â cup of non-dairy milk and blend very 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 have the ability 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, prime it with the filling, drizzle some extra batter on prime 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.
Methodology 1 – Stuffed Naan
To make the stuffed naan, preheat the skillet over medium-high warmth till the skillet is sizzling, and add a number of drops of oil.
Unfold about 3 tablespoons of batter onto the new skillet then prime it with the mushroom filling and add some vegan cheese in case you’d like.
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Unfold the filling round evenly then drizzle some batter on prime 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 shortly 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 effectively. Then take away the naan from the skillet.
Methodology 2 – Combine filling into the batter
Combine the cooled down filling into the batter and add vegan cheese in case 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 effectively 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 could freeze simply superb. All gluten-free flours are inclined to dry out much more than the opposite non-gluten-free flours. In the event you freeze them you may reheat them in a sizzling skillet with the lid on.
