Mushroom Stuffed Almond Flour Naan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin Indian flatbread made from almond flour and tapioca flour, stuffed with seasoned mushroom and spinach filling. Gluten-free, vegan-friendly, and yeast-free. Served alongside curries or as a bread component.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup blanched almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons non-dairy yogurt
- 1 tablespoon oil
- 1/2 cup + 1-2 tablespoons non-dairy milk
- 1 teaspoon oil
- 1/4 cup chopped green onion or regular onion
- 8 ounces mushrooms (thinly sliced, I use cremini or white )
- 6-8 ounces frozen spinach (thawed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garam masala
- 1/4 teaspoon black pepper
- 1/2 cup shredded vegan cheese (optional, I use vegan mozzarella )
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 139mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 261mg
- Calcium
- 129mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.