Yam Fry bread - Gluten and Dairy free

I happened to have some lovely Organic Yams that I baked the other day, sitting on the top shelf of my refrigerator, calling me to be used in today’s creation.  I thought sure, why not, but I want to do something "different".  A friend of mine had talked about making some delicious Gluten Free Fry Bread last week, so I hunted down the recipe and went to altering it.


What is Fry bread you say?  This is a traditional food of Native American origin, and is commonly found throughout the United States, but was a major food staple for many of the Plains tribes. It’s a flat dough fried in lard, oil or shortening and has yeast or baking powder for leavening.  Fry bread is delicious eaten alone, with honey or a variety of toppings including meats, cheeses and fresh vegetables.
Now for something a little different!

                                                  Aren't they a delightful color? 

Ingredients

• 1 C Organic Yam Puree
• Ener G Egg Replacer equal to 2 Eggs
• 1/4 C Organic Coconut Flour
• 1/2 C Sweet Sorghum Flour
• 1 C Almond Flour
• 1 tsp Gluten Free Baking Powder
• 1/2 tsp Sea Salt
• 1 Tbsp Dried Chives
• Fresh Cracked Pepper
• Olive Oil margarine for Cooking
• Aprox. 3/4 C filtered water 

Substitutions: 

2 real Eggs
Tapioca Flour (instead of Sorghum)

Onion powder (instead of Chives) 

real butter or margarine.
This recipe works really well with Butternut Squash also, but omit the additional water.

Directions

1. To make the Yam puree, simply cook the yam in a manner you prefer, let it cool (remove the skin) and blend it up.  You can add a little of the water to help the blending process, if necessary.  Save the remainder of the water.

2. In a small bowl combine the yams and egg replacer.


3. In a large bowl, combine dry ingredients (do not add the margarine).


4. Add dry ingredients into wet and stir to combine. 
The consistency should look like a rather thick pancake batter, if still too stiff add additional water in small amounts while stirring.  You do not want it too runny.

5. Preheat 1 Tbsp of margarine in a heavy bottom pan on the stove top, over medium to medium high heat.


6. Spoon aprox. 2 Tbsp of the batter for each Fry bread, into the preheated pan and allow to cook for about 2 minutes on the first side. (Watch for the edges to start turning golden brown).
Flip the fry bread over and gently flatten with the back of the spatula. Allow the bread to cook an additional 2 minutes until nicely browned on both sides and warmed through.  Make sure your heat is not too high or it will scorch the outside and leave the inside uncooked.


7. Remove from pan and enjoy warm!

(Variation of an original recipe found at fastpaleo.com)

I have, in the past, made and eaten traditional Fry bread and it is quite tasty. Although this creation is definitely a few steps from the traditional, I was delighted in how it turned out.  
Sometimes eating is all about the enjoyment of beautiful sights, smells, textures and tastes. Having a little fun creating our delicacies, only adds to the indulgence. 


Cheers!
~Catherine