Mushroom Stuffed Almond Flour Naan
User Reviews
5
Mushroom Stuffed Almond Flour Naan
Description
This naan recipe combines almond flour and tapioca starch with non-dairy yogurt, milk, and oil to create a smooth, spreadable batter. The filling consists of sautéed mushrooms, spinach, and seasonings including garlic powder, oregano, and garam masala, reduced to a dry, flavorful mixture. The naan is cooked on a skillet, forming a soft, grain-free flatbread that encloses the filling. The optional vegan cheese enhances richness and melt.
The naan works well as a gluten-free bread option served alongside meals or as a snack. It can be reheated in multiple ways without losing texture, and freezing is possible with proper reheating steps. Seasonings can be varied to suit tastes, such as using Italian herbs or skipping garlic for dietary preferences.
To substitute flours or adjust fillings, alternatives like chickpea flour or lentils may be used. Avoiding onion and garlic is possible by swapping vegetables or omitting certain spices. Proper storage involves airtight containers in the fridge for up to three days or freezing for longer keeping.
Ingredients
For the almond flour naan batter:
- 1 cup almond flour blanched
- 1/2 cup tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons Non-Dairy yogurt
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/2 cup non-dairy milk 1-2 tablespoons
For the filling:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/4 cup onion chopped; or green onion
- 8 ounces mushrooms thinly sliced, I use cremini or white
- 6-8 ounces spinach thawed, frozen
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano dried
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegan cheese optional, I use vegan mozzarella, shredded
Instructions
- Make the naan batter; Add the almond flour, tapioca starch, baking powder, and salt in a bowl and mix really well. Press and mix to break down the almond flour lumps. Then add the non-dairy yogurt, oil, and 1/2 cup of non-dairy milk and mix really well. Press and mix again until no lumps are left and the mixture is really smooth. Then add in more non-dairy milk, 1 tablespoon at a time until the batter has a pancake batter consistency but thinner. You don’t want it to be too thick but also not overly thin and runny. You should be able to spread easily on the pan.
- Make the filling; Heat a skillet over medium-high heat and add the oil. Then add mushrooms, green onion, and a good pinch of salt. Cook until the mushrooms are golden on some sides.
- Add the spinach, garlic powder, dried oregano, garam masala, and black pepper and continue to cook until most of the moisture from the spinach has evaporated and the mushrooms are cooked to your preference. Set the filling aside to cool.
- Naan in 2 ways: .To make the stuffed naan, preheat the skillet over medium-high heat until the skillet is hot, and add a few drops of oil.
- Spread 3 or more tablespoons of batter onto the hot skillet then top it with the mushroom filling and add some vegan cheese if you’d like. Spread the filling around evenly then drizzle some batter on top of the filling. Then cover the pan with the lid. Cook for 1 to 1.5 minutes. Time depends on your stove and pan. Keep checking on it; if it turns brown too quickly then flip it. Otherwise, let it cook until is golden brown on the bottom. Flip the naan, cover the pan again and continue to cook until golden brown on that side as well. Then remove the naan from the skillet. Repeat for the rest.
- To make the filling mixed in batter naan; mix the mushroom filling into the batter and add vegan cheese if you like. Then spread that batter onto the heated skillet with a spatula or a spoon. Cover with the lid and cook until golden brown. Flip it, cover it with the lid and cook on the other side as well until golden, another minute or so. Remove from the skillet and repeat with the remaining batter.
- Store the naans covered until ready to serve. Optionally brush some melted vegan butter or oil on them. Serve with favorites curries. Use Italian herbs instead of garam masala in the filling and use with soups and stews.
Notes
- Reheat naan in oven, microwave, or skillet covered to maintain softness.
- Store in an airtight container in the fridge up to 3 days; freeze up to 1 month and reheat cautiously to prevent dryness.
- For nut-free and gluten-free, try chickpea flour naan variants; for regular flour, see all-purpose or whole wheat naan recipes.
- Modify filling by using other vegetables or protein substitutes; adjust seasoning blends as desired.
- Use potato starch or cornstarch if tapioca starch is unavailable, noting differences in texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 320mg | 13% |
| Potassium | 336mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3402IU | 68% |
| Vitamin C | 4mg | 4% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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