Ginger & Coconut Naan

August 11, 2016

Now I don’t know about you but curry is my favourite takeaway food. Infact it is so full of health-giving herbs and spices that it‘s no wonder so many people crave it! My complaint though is that it’s hard to find Indian takeaways and curry houses that offer tasty gluten-free breads so I thought I’d try my hand at making naan bread with coconut and ginger.

About: Ginger stimulates salvia and appetite and aids digestion. It can be beneficial for those with nausea or an upset stomach. It has anti-inflammatory effects on the body so it can be used in the treatment of arthritis, fibromyalgia and injury. Those wanting to boost immunity may also benefit from adding ginger to their cooking. Not only this but ginger also boosts circulation, lowers LDL cholesterol and thins the blood. People with medical conditions such as gallstones and bladder disease should speak to their general practitioner before using ginger for medicinal purposes, as should those on certain medications.

If you’d like to know more about the benefits of the other ingredients featured in my recipe below then please feel free to contact me.

Ingredients:
1 cup gluten free flour
¼ cup chia seeds
½ cup sliced coconut
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
2 tablespoons coconut oil
2 ½ tablespoons cream cheese
1 teaspoon active dried yeast
¾ cup luke warm water

Method:
1. In a medium size bowl dissolve the yeast in the lukewarm water and set aside for 10 minutes.
2. Preheat the oven to 260 degrees C and in a large mixing bowl combine all of the dry ingredients.
3. Combine the coconut oil and cream cheese with the dry ingredients using your hands. Then add the water and yeast until it binds together forming a dough. Kneed the dough until smooth adding more water if need be.
4. Divide the dough into 4 balls and on a lightly floured surface flatten the balls with the palms of your hands until they are about 1 cm thick.
5. Brush a flat baking tray with coconut oil and carefully lay your naan pieces onto it.
6. Put the tray on the top shelf of the oven and bake for 5-10 minutes or until golden.
7. Remove and allow to cool slightly before serving with chutney, relish or curry sauce!

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