Delicious and Easy Manna Bread
Delicious and Easy to make Manna Bread is one favorite I had almost forgotten about this year. Winter days are wonderful for soups. I have such an easy recipe for soups using a basic recipe and making a variety of soup: Broccoli, Mushroom, Cauliflower, Butternut Squash, or Onion. Your imagination of vegetables is the limit.
I began making the soups this past couple of weeks and remembered the Manna Bread. Find soup recipes.
Honestly, I don’t know just what the Manna in the wilderness was like, but it must have been good. This must be close. Credit goes to myheartbeets.com recipe for Paleo Naan Indian Bread. Only four simple ingredients are needed:
- 1/2 Cup Almond Flour
- 1/2 Cup Tapioca Flour
- 1 Cup Organic Coconut Cream from a Can
- A Pinch of Sea Salt
How to Make
- Mix all together.
- Heat a nonstick griddle and place a small amount of coconut oil on griddle.
- Pour or spoon a small amount onto the griddle. The smaller the amount, the easier to work with and turn. (I used two small spatulas).
- Once they begin to fluff a little and you see a few bubbles, use a spatula to flip them over.
- Cook a couple of minutes. We like them crispy.
You can even use the manna bread for sandwich bread (small) with chicken salad on top. Our favorite is either with Paleo soup or vegetables. These can be refrigerated if not all eaten (unlikely). Place a piece of parchment paper between each so they don’t stick. Just reheat slightly for the next serving.