Thursday, November 14, 2013

Air Nomad Pumpkin Naan

There certainly are a lot of Paleo "sandwich" recipes out there that call for lettuce wraps. Honestly, I love lettuce, but since it's crunchy and breaks easily, it makes for one messy wrap in my opinion. For that reason, I've been on the hunt for another type of wrap that both fits the Paleo guidelines and does it's job. I feel like that can't be too much to ask. 

These pumpkin wraps have a very neutral taste so they're good for doing any sort of wrap from burgers with a fried egg to dressed sautéed vegetables. I even enjoy them for breakfast wraps or with a light spread of cashew butter. They're light and flexible and frankly they remind me of something an Air Nomad would eat with their vegetarian diet. I could totally imagine Tenzin and his family munching on these between his training sessions with Korra. Now you can munch on them too!

Air Nomad Pumpkin Naan



  • 2 tbs coconut oil
  • 1.5 cups tapioca flour
  • 5 large eggs
  • 8 oz pumpkin puree
  • .5 tsp of sea salt

  1. Heat 1/2 tbs of the coconut oil in a pan on medium heat for a few minutes.
  2. While the oil is heating, add all the other ingredients to a large bowl and mix thoroughly until smooth.
  3. Pour 1/5 of the batter into the pan and spread across the bottom evenly. It should be as thin as the pan will allow.
  4. Let it cook until the bottom is slightly browned. When you feel you can safely flip it, then do so. Keep flipping from side to side to keep the bread from burning. It should take about 3-5 minutes on each side.
  5. Repeat till you're out of batter.

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