Gluten free garlic naan

About this recipe:

Garlic naan is my favorite. Making them gluten free will not be like the real deal but it comes pretty close and they are very yum. Pairs great with chickpeas garam masala. Due to the added yeast they do not fit into the candida diet.

Preheat the oven to 400F.

Ingredients:

• 1 c. soy flour

• 1 c. quinoa flour

• 1/4 c. arrow root powder

• 1 egg, beaten

• 1 t. baking powder

• 2 t. active dry yeast, gluten free

• 1 t. xanthan gum

• 1/4 c. milk

• 1/4 c. fat free greek yoghurt

• some rice flour to kneed the dough

• canola oil spray for greasing cookie sheet

• 1  egg yolk

• coriander seeds, chopped in coffee grinder

• 4 cloves of garlic, chopped and sauté'ed

• ghee to brush your naans with

• salt to taste

1. Place the soy, quinoa and arrow root flours in a mixing bowl. Add the baking powder, xanthan gum and yeast.

2. Warm the milk in sauce pan until luke warm. Remove from heat, add yoghurt and beaten egg.

3. Douse some rice flour on a clean surface. Kneed the dough with your hands into a ball.

4. Store the dough in a warm spot for 45 minutes so the dough can rise.

5. Grease 2 large cookie sheets with canola oil spray.

6. Drop 8 dough balls, spread them out with the palm of your hand. The dough can be quite sticky, spray your hands with canola oil spray if needed.

7. Brush with egg yolk, sprinkle with coriander seeds.

8. Bake for 8 - 10 minutes at 400F until golden.

9. When fresh out of the oven, brush with ghee and sprinkle with salt and sauté'ed garlic. Serve warm.

Recipe will yield about 8 naans.

Chickpeas Garam Masala

About this recipe:

Chickpeas are high in dietary fiber and a healthy source of carbohydrates, specially for people with insulin sensitivity or diabetes.

Buy dried organic chickpeas. Soak them overnight (at least 8 hrs) in filtered water, drain, boil them - 1 cup to 3 cups water. Boiling should take about 2 or 3 hrs, so plan ahead!

Ingredients:

2 c. boiled chickpeas

1 large union, chopped

2 thumbs of fresh ginger, graded

2 heirloom tomatoes, cubed

1 T. coriander seeds, chopped in coffee grinder

1 T. garam masala (spice mix)

1/4 t. cayenne pepper (leave this out if you don't like it hot)

1/4 c. vegetable broth

ghee for sautéing

mineral salt to taste

juice of one lime

optional: some chopped cilantro for garnish

1. In a non stick skillet, melt some ghee. Sauté the union until translucent, add the fresh ginger.

2. Add the cayenne pepper, coriander seeds and garam masala.

3. Add the drained chickpeas and diced tomatoes.

4. Add the veggie broth

5. Simmer until the liquid boils, remove from heat.

6. Add the lime juice and salt to taste. Garnish with some chopped cilantro.

7. Serve with GF garlic naan bread

makes about 3 large bowls.