This is one of favorite snacks of all time. I eat some variation of this meal for breakfast on a regular basis because it’s so satisfying and delicious. Store the naan between parchment paper in the fridge or freezer and heat or toast for convenient snacking on-the-go. To make crackers, follow the recipe to make naan, then break them up into pieces and toast until crunchy. So good!

Naan Ingredients:

1/2 cup Cassava Flour
1/2 cup Coconut Flour
1 tbs Tapioca Starch
1/4 tsp Baking Soda
1 head Garlic, finely chopped 
2 chives, chopped
1 cup parsley, chopped
Pinch of Salt

Salad Ingredients:

2 Avocados, cubed
1 Cucumber, sliced
1 tsp Lemon Juice
1 tsp Apple Cider Vinegar
Pinch of salt

Mix Naan ingredients together in a bowl until blended well. Heat pancake-sized dough in a pan with a teaspoon of coconut oil until golden brown on one side, then flip carefully and brown or toast on the other side.

Combine salad ingredients in a bowl, mix well & enjoy!