Paleo Naan Review

I seem to be really into Indian food these days. My gal pal KAOS is my Indian food buddy. Whenever I had the hankering for my go-to chicken tikka masala, I'd call her with something along the lines of "So I'm feeling like Indian... you in?" It was a good bet that she'd say yes. We had one restaurant that we'd always order takeout from, then head back to her place and watch an Indian movie or something like the TV show Vikings. Both are excellent options, though definitely opposite ends of the spectrum. If you're looking for a good Indian movie, I highly recommend Jodhaa Akbar - it may be 3 hours and 33 minutes long and comes with an Intermission, but it's pretty awesome. I love it. Go watch it! Or if you're looking for something more like the stereotypical Bollywood film where the characters randomly breakout into song and dance, give the Dhoom series a try. I haven't watched all of them, but Dhoom 2 led to quite a few laughs and sighs over the dreamy Hrithik Roshan - he's also in Jodhaa Akbar. Notice a trend?

Anyways, I seem to have gotten sidetracked by an Indian hottie... back to Indian food. I found a recipe for Paleo Naan on My Heart Beets. It went great with the butter chicken from last week.

Paleo Naan! Nom nom nom!

This recipe has only five ingredients! If you read the recipe on the site, it says it contains just three ingredients, but really you need the last two: salt and ghee. The ghee helps give the naan the golden color you expect from naan, and the salt really brings out the flavor. Otherwise, it's a decent attempt at replicating naan, but tastes a bit bland. The downsides of this recipe include cook time and the about of ghee necessary to get the flavor and color looking the way that I wanted it to. The first thing my roommate said when she came home an hour after I made naan was: "Yum. It smells like butter." Yeah, I tend to feel the same way... Butter = yum. It's easy to go a bit heavy on the ghee. This photo below shows what happens when you use too much ghee - still tastes delicious, especially when you're wanting bread, but it is a bit on the greasy side.

The alternative is if you don't use enough ghee. And it basically looks white with a few browned patches, like you can see below. I found that the best amount of ghee was 1 tsp per side. Don't put 2 tsp at once, because then one of the sides looks golden and the other looks pale.

Strawberry-Banana Bread

Strawberry-Banana Bread

Ingredients:

3/4 pint strawberries

1 banana (can use a frozen banana)

1/4 cup coconut butter

1 cup almond flour

1/4 cup coconut flour/shredded flakes

2 eggs, whisked

1 Tbls coconut oil

Directions:

1. Preheat the oven to 350 F and grease the bottom and sides of a loaf pan with coconut oil.
2. Rinse the strawberries and cut off the tops. Dump into a food processor/blender and process until smooth (you can leave a few chunks if you like).
3. Remove 1/4 cup of the strawberries and set aside.
4. Chop up your banana and add to the food processor until fully combined with the strawberries.
5. Add in your coconut butter. Once combined, followed with the almond flour and coconut flour. (You'll probably need to grab a spatula and push the mixture down from the sides of the processor.)
6. Mix in one egg at a time.
7. Transfer to your greased loaf pan and bake in the oven for 25 minutes, or until the center is firm.
8. Let cool for 15 minutes before removing from pan.
9. While cooling, heat 1 Tbls coconut oil on the stove. Once hot, add the 1/4 cup of strawberry puree that you had set aside in step 3. Cook, stirring occasionally, for 10 minutes. The mixture will turn a deeper red and start to clump together.
10. Slice up a piece and top with the warm strawberry mixture.